Our family loves a good salmon recipe, and our Grilled Chile Salmon Filets fit the bill and under 30 minutes!
Grilled Chile Salmon Filets & Avocado & Tomato Crema
We’re firing up the grill and cooking up one of our favorite summer recipes!
Check out our Grilled Chile Salmon Filets.
This isn’t just any salmon recipe. This recipe calls for a savory, earthy marinade made with chili lime seasoning, ground chipotle, sea salt, extra virgin olive oil, and my secret weapon, El Yucateco’s Red Habanero Hot Sauce.
It’s subtle heat with tons of flavor!
One of the things I love about El Yucateco hot sauces is their focus on flavor and not heat.
El Yucateco creates sauces using the whole fruit of the pepper, they don’t use capsaicin extract, and their hot sauces are non-vinegar based, meaning 100% flavor minus extreme heat or the astringency of vinegar.
By the way, right now, El Yucateco® wants everyone to Go Native in your backyard and bring it!
It’s true, home is where the heart is, and good food isn’t too far behind!
What You Will Need To Make Our Grilled Chile Salmon Filets:
Salmon. I used a three-pound salmon filet, which was just about right for feeding our family.
Seasoning. For this recipe, I made a quick marinade using extra virgin olive oil, chile-lime seasoning, ground chipotle seasoning, and two tablespoons of El Yucateco Red Habanero Hot Sauce.
Oil. When grilling or pan-frying salmon, I used one tablespoon of extra virgin olive oil and two tablespoons of grapeseed oil for the marinade.
Grilled Chile Salmon Filets & Avocado & Tomato Crema
Ingredients:
- 3 pounds salmon filet cut into six individual slices with a 2″ thickness
Marinade for Salmon
- 1 tablespoon extra virgin olive oil
- 2 tablespoon grapeseed oil
- 2 tablespoons El Yucateco® Red Habanero Hot Sauce
- 1 tablespoon chili-lime seasoning
- 1 tablespoon ground Chipotle seasoning
- 1/4 teaspoon freshly ground black peppercorns
Cooking Directions:
On the grill. Using the indirect heat grilling method to prepare the salmon on the grill. This means putting the charcoal on one side of the grill beneath the grates and cooking the salmon on the other side, away from the hot coals. Before cooking the salmon on the grill, brush the grate with a mixture of grapeseed and olive oil, then place the salmon on the grill. Cook the salmon for 4 minutes per side or until you get an instant-read thermometer reading of 145 degrees.
In the skillet. Place a large skillet over med-low heat and add one tablespoon of extra virgin olive oil and two tablespoons of grapeseed oil. When the oil is hot, place the salmon in the skillet and cook for 4 minutes.
Use a spatula to turn the salmon over and cook for 3-4 minutes. The salmon filet should be firm to the touch with an instant-read thermometer reading of 145 degrees.
Serve the salmon with wild rice and mashed potatoes, or break it apart for a delicious salmon salad.
I also topped the salmon with our Sour Cream Avocado Crema. If you want, add more hot sauce.
El Yucateca has a variety of flavors: Red, Green, Caribbean, Black Label Reserve, and XXXtra Hot Kutbil-Ik. There’s also a Jalapeño Hot Sauce and a Chipotle Hot Sauce.
Now that you have the recipe, nothing is stopping you from making our mouthwatering and delicious Grilled Chile Salmon Filets with our favorite El Yucateco hot sauce!
El Yucateco is encouraging you to get outside and enjoy your backyard. If you’ve been following us for a while, you know that we’ve transformed our backyard into a retreat, affectionately named The W.
Our backyard is our place to chill and relax with the family.
We set up our movie projector in the evenings to enjoy movie nights under the stars.
From camping to enjoying a delicious meal on the deck, this is how we go native in our backyard. What about you?
Is it OK to eat the skin on salmon?
Do you cook salmon with the skin on or off?
Many cook salmon filets with the skin on. The reason being is the skin is going to help keep the fish together as it cooks. If you don’t have the skin on the fish, it can fall apart as it cooks. Now if you don’t cook with the skin on consider using a wood block for placing the salmon on, instead of the grill grates.
Do you have to flip salmon on the grill?
Flipping salmon is optional. If you want both sides cooked and grilled go ahead and flip half way through cooking. Some people prefer to only cook one side of the fish and allow the heat to penetrate through.
Can I season my salmon with other spices?
Go right ahead and use the grilling process to cook up perfectly cooked salmon. I love the seasoning but you can change up the spices to any flavor you would like.
Find more Salmon recipes to try:
Potato Salmon Croquettes Recipe
English Muffin Salmon Sliders Board
Spicy Double Salmon Burger + Avocado Mayo + Caramelized Onions &Mushrooms
Ingredients
- 3 pounds salmon filet cut into six individual slices with a 2" thickness
- Marinade for Salmon
- 1 tablespoon extra virgin olive oil
- 2 tablespoon grapeseed oil
- 2 tablespoons El Yucateco® Red Habanero Hot Sauce
- 1 tablespoon chili-lime seasoning
- 1 tablespoon ground Chipotle seasoning
- 1/4 teaspoon freshly ground black peppercorns
Instructions
- Cooking Directions:
On the grill. If you're preparing the salmon on the grill, use the indirect heat grilling method. This means putting the charcoal on one side of the grill beneath the grates and cooking the salmon on the other side, away from the hot coals. Just before cooking the salmon on the grill, brush the grate with a mixture of grapeseed and olive oil, then place the salmon on the grill. Cook the salmon for 4 minutes per side or until you get an instant-read thermometer reading of 145 degrees.
In the skillet. Place a large skillet over med-low heat and add one tablespoon of extra virgin olive oil and two tablespoons of grapeseed oil. When the oil is hot, place the salmon in the skillet and cook 4 minutes, use a spatula to turn the salmon over and cook for an additional 3-4 minutes. The salmon filet should be firm to the touch with an instant-read thermometer reading of 145 degrees.
This was a previously sponsored post with El Yucateco.
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