As the summer heats up, now is the ideal time to start up the grill. Some of our favorite fall grilling recipes are perfect for the season, including this grilled salmon with sweet red chile sauce recipe.
- Four 7oz salmon portions boneless with skin on
- 2 tbsp Texas EVOO
- 2 tsp kosher salt
- 2 tsp ground black pepper
- 2 tsp sweet red chile sauce
Prepare the grill for direct cooking over high heat, between 450⁰F – 550⁰F. Brush the cooking grates clean and close the lid to heat.
Generously coat the flesh side of the Salmon fillets with oil and season evenly with kosher salt and black pepper.
Grill the Salmon skin side down over direct high heat with the lid closed between 6-8 minutes or until the fish lightens in color, becomes firmer to the touch and the fillets can be lifted off the cooking grates without them sticking.
Turn the Salmon over, close the lid, and cook to 130⁰F between two and four minutes for medium rare or longer to desired doneness.
Remove and brush with chile sauce and serve.