Chili Garlic Grilled Salmon
User Reviews
5
Chili Garlic Grilled Salmon
Description
This recipe starts by marinating salmon filets in a mixture of soy sauce, corn oil, honey, lime juice, garlic, and a carefully selected combination of chili powder, chipotle powder, cumin, smoked paprika, and red pepper flakes. The marinade imparts layers of savory, sweet, tart, and smoky notes. After a marinade duration of one to eight hours, the salmon is grilled over medium-high heat with oiled grill grates to ensure a nonstick surface. Cooking begins skin side up, then filets are flipped and brushed with reduced marinade to intensify flavor and moistness. The grilling process cooks the fish quickly, preserving its delicate texture while adding a subtle smokiness.
The accompanying mango salsa features diced ripe mangoes, jalapeño, red onion, cilantro, lime juice, and salt, delivering a fresh, tangy, and lightly spicy counterpoint. This salsa complements the richness of the salmon and enhances the overall flavor profile.
Serve the grilled salmon hot with a generous spoonful of mango salsa on top or alongside. This dish pairs well with rice or light salads, making it suitable for a flavorful dinner that highlights smoky, tangy, and sweet elements balanced on tender salmon.
Ingredients
For the salmon
- 4 salmon about 1 ½ lbs salmon, filets
- 3 tablespoons soy sauce low sodium
- 2 tablespoons corn oil plus more for greasing grill, Mazola® brand
- 1 tablespoon honey
- 1 lime juiced (about 2 tablespoons
- 2 cloves garlic minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper flakes
For the mango salsa
- 1 Mango diced, large
- 1 jalapeno pepper finely diced
- 1/4 cup red onion diced
- 1/4 cup cilantro chopped, lightly packed
- 1 tablespoon lime juice (about ½ lime)
- 1/8 teaspoon kosher salt
Instructions
For the salmon
- Place the salmon filets in a zip-top storage bag or a baking dish skin side up.
- In a small bowl, add soy sauce, oil, honey, lime juice, garlic, chili powder, chipotle powder, cumin, smoked paprika, and red pepper flakes. Whisk to combine.
- Pour the marinade over the salmon, close the bag or cover the baking dish, and marinate in the refrigerator for 1-8 hours.
- Transfer the salmon to a plate and set aside.
- Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to low and cook for 5 minutes, stirring occasionally, until it has reduced slightly. Remove from heat.
- Preheat the grill over medium-high heat (between 375°F-450°F). Apply oil on the flesh side of the fish and the grill grates so that the surface becomes nonstick.
- Place the salmon on the grill skin side up, close the grill, and cook for 3 minutes.
- Flip the salmon over with a spatula or tongs, brush some of the reduced marinade over each of the filets, then close and cook for another 4 minutes. (The salmon should have an internal temperature of 120-130F.)
- Remove the salmon from the grill and serve with mango salsa.
For the mango salsa
- Add all ingredients to a small bowl and mix together to combine. Taste and season with more salt if necessary.
- Cover and refrigerate until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1filet with salsa | |
| Calories | 374kcal | 19% |
| Carbohydrates | 17g | 6% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 593mg | 25% |
| Potassium | 1044mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 1055IU | 21% |
| Vitamin C | 31mg | 34% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
