Sockeye Salmon is rich in flavor & firm so it holds up well on the grill. This honey-and-chipotle-pepper rendition has turned our Lenten Fridays into Grilldays.
Prep Time: 0 hours, 15 minutes | Cook Time: 0 hours, 15 minutes | Total Time: 0 hours, 30 minutes | Serves: 4-6
- Chipotle Honey Glaze:
- ½ cup Honey
- 2 to 3 Tbsp Puréed chipotle peppers in adobo sauce.
- 1½ lb Alaska Sockeye Salmon, fresh or thawed
- Heavy-duty aluminum foil
- Cooking spray
- Kosher salt and pepper
- 1 Lime
- Prepare the Chipolte Honey Glaze:
- Purée a can of chipotle peppers in adobo sauce with a hand blender or food processor until smooth. Freeze any remaining purée for another use.
- Stir honey and chipotle purée in a small bowl until well combined. Store refrigerated for up to 2 weeks.
- Prepare the Salmon:
- Remove Alaska Sockeye salmon from the refrigerator 15 minutes before cooking. Heat grill to 375°F.
- Cut 2 pieces of wide, heavy-duty aluminum foil about 6 inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2 inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper.
- Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 5 minutes.
- Spread the glaze on the salmon (1 tablespoon per salmon portion or ⅓ cup per salmon side). Close grill and continue to cook about 5 to 7 minutes more. Cook just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
- Garnish with lime zest and serve with lime wedges.
- More Info
- Tip Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.