Grilled Chile Salmon Filets
Our family loves a good salmon recipe, and our Grilled Chile Salmon Filets fits the bill and under 30 minutes!
Servings: 3
Ingredients
- 3 pounds salmon filet cut into six individual slices with a 2" thickness
- 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
Directions on making the marinade:
- In a bowl, whisk together olive oil, grapeseed oil, El Yucateco® hot sauce, chili-lime seasoning, chipotle seasoning, and black pepper.
- Coat the salmon filets in the marinade. Cover and refrigerate for at least 30 minutes.
Cooking Methods for the Salmon
- On the grill. Prepare the salmon using 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. 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 medium-low heat and add one tablespoon of extra virgin olive oil and two tablespoons of grapeseed oil. When the oil is hot, add the salmon and cook for 4 minutes.
Notes
Sour Cream Avocado Crema Recipe
Ingredients:- 2 avocados
- 1/2 cup sour cream
- 3 tablespoons extra virgin olive oil
- 4 tablespoons chopped cilantro
- 1/2 lime, freshly squeezed juice
- 1/2 teaspoon chili lime seasoning
- sea salt and freshly cracked black peppercorns to taste
Directions:
- In a food processor, add avocados, sour cream, EVOO, chopped cilantro, freshly squeezed lime juice, chili lime seasoning, sea salt, and freshly cracked black peppercorns to taste.
- Blend on high until the mixture is smooth.
- Serve.