Grilled Chipotle-Orange Salmon
User Reviews
4.6
Grilled Chipotle-Orange Salmon
Description
Grilled Chipotle-Orange Salmon centers on a large salmon fillet marinated in a mix of fresh orange zest and juice, brown sugar, chipotle chili powder, and cumin. The combination imparts a balance of sweetness, smoky heat, and citrus brightness to the fish. Soaking a cedar plank in beer and water before grilling adds a gentle smoky aroma while preventing flare-ups.
Cooking skin-side down on the plank over a medium-high grill heat ensures even cooking and retains moisture, while the orange slices on top contribute additional citrus flavor and a visually appealing touch. The salmon emerges tender with a slightly caramelized exterior from the brown sugar and spice rub.
This preparation suits summertime grilling and can be served alongside grilled vegetables or a fresh salad for a complete meal. The careful marinating and plank-soaking steps are essential to achieve the characteristic flavor and moistness.
The recipe suggests soaking the cedar plank for at least four hours or overnight, maximizing smoke infusion. Using beer in the soaking liquid enhances aroma but can be substituted with water if preferred. To manage flare-ups, a spray bottle with water is recommended during grilling.
Ingredients
- 1.5 lb. salmon skin on, fillet
- orange navel, Cara Cara, whatever you like, zest and juice from 1 large
- ½ T. olive oil
- 1 T. brown sugar
- 1 tsp. chipotle chili powder
- ½ tsp. cumin
- kosher salt
- black pepper freshly ground
- 4 to 6 orange thin slices, from another large orange
also needed:
- wood grill plank
- 1 beer
- 2 water just use the emptied beer can to measure, cans
- water for any flare-ups, in spray bottle
Instructions
- At least 4 hours prior to grilling, place a cedar plank inside a large rimmed pan. Pour in the beer, plus two beer cans of water to cover the plank. Add more water if needed. Place a couple heavy mugs on top of the plank to push the plank into the liquid. Let soak until ready to grill. If you don't want to use beer, just use all water. When possible, soak plank overnight.
- When preparing to grill, take salmon out of the refrigerator. In a small bowl, whisk together orange zest and juice, olive oil, brown sugar, chipotle powder, and cumin. Set aside.
- Drain liquid from pan with cedar plank, leaving the plank inside. Add salmon fillet, skin side down, to plank. Rub chipotle-orange mixture all over the top and sides of the salmon. Sprinkle with a bit of kosher salt and freshly ground black pepper. Top with fresh orange slices.
- Heat grill to medium-high, about 415° F. Place plank with salmon on grill grates and cook for about 25 to 30 minutes for a thicker piece of salmon. Salmon thickness will vary, so thinner fillets will take less time to cook. The salmon is done when the thickest part of the fillet is beautifully pink but no longer has a translucent appearance. It should flake a bit when prodded with a fork. Have a spray bottle of water handy for any flare-ups on the wood plank. The wood will smoke and smolder, and slowly start to char and burn, becoming more fragile and brittle at the end of the cooking process. Your goal is to keep the wood smoking, and not burning up. Just use the spray bottle to keep adding moisture to the exposed wood (don't directly spray the salmon). To remove the grill plank, use a large grill turner to get under the plank to lift it onto a rimmed pan. Serve the salmon right from the plank inside the pan for a fun and fuss-free presentation.
Notes
- Soak the cedar plank for at least 4 hours or overnight for best smoke flavor.
- You can substitute water for beer in the soaking liquid if desired.
- Use freshly grated orange zest and juice to maximize citrus flavor.
- Manage flare-ups during grilling using a water spray bottle.
- Cook salmon skin-side down on the plank to keep it moist and tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 341kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 71mg | 24% |
| Sodium | 201mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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