Recipe: Delicious Brad's chile lime grilled salmon

Brad's chile lime grilled salmon. An easy, healthy recipe for grilled salmon with a chile-garlic marinade. A sauce of Mexican crema, lime, cilantro, and green onions is served alongside. What to buy: Look for wild or sustainably farmed salmon—check out the Monterey Bay Aquarium's Seafood Watch for salmon recommendations and.

This salmon recipe comes together quick and easy. Which makes this a perfect weeknight meal. Preparation Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). You can cook Brad's chile lime grilled salmon using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Brad's chile lime grilled salmon

1. It's 3 lbs of king salmon filet.
2. It's of garlic powder.
3. Prepare of ground ginger.
4. It's of white pepper.
5. It's of Himalayan pink salt.
6. You need 2 tbs of garlic chile paste.
7. You need 3 tbs of ketchup.
8. Prepare 2 tsp of brown sugar.
9. You need 1 of lime, sliced.

This delicious grilled salmon is cooked indirectly so that it slow poaches, keeping it from drying out. This grilled salmon recipe is not only easy to prepare but delicious as well. Remember to squeeze fresh lime juice onto the fillet as it comes off the grill to enhance its. Place the salmon, meat side down, on the grill.

Brad's chile lime grilled salmon step by step

1. Lay salmon on a large sheet of foil..
2. Sprinkle liberally with seasonings..
3. Mix chile paste, ketchup and brown sugar. Spread on salmon..
4. Cover in lime slices..
5. Wrap tightly in foil..
6. Grill on low heat until fish is flaky. Serve and enjoy..

We just love salmon and really enjoyed this recipe for it, which was adapted from Quick & Easy Vietnamese. You can sub another meaty fish, if you wish, such as tuna or halibut. Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm. Grilled Salmon with Meyer Lemons and Creamy Cucumber Salad. Marinate salmon in lemon zest and fresh dill, then grill the rich fillets and serve with crunchy Toss shrimp in a fiery chile-lime oil, then skewer and throw on the grill for a simple, but impressive, last-minute summer dinner.

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