From isabeleats.com

Chili Garlic Grilled Salmon

4 servings · 60 min prep · 12 min cook

Ingredients

For the salmon and marinade

• 4 salmon filets (about 1½ lbs)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons Mazola Corn Oil, plus more for greasing grill
• 1 tablespoon honey
• 1 lime, juiced (about 2 tablespoons)
• 2 cloves garlic, minced
• ½ teaspoon chili powder
• ½ teaspoon chipotle powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes

For the mango salsa

• 1 large mango, diced
• 1 jalapeño pepper, finely diced
• ¼ cup diced red onion
• ¼ cup lightly packed cilantro, chopped
• 1 tablespoon lime juice (about ½ lime)
• ⅛ teaspoon kosher salt

Steps

1. Place 4 salmon filets in a zip-top storage bag or a baking dish skin side up.
2. In a small bowl, add 3 tablespoons soy sauce, 2 tablespoons oil, 1 tablespoon honey, 1 lime juice, 2 cloves garlic, ½ teaspoon chili powder, ½ teaspoon chipotle powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, and ¼ teaspoon red pepper flakes. Whisk to combine.
3. Pour the marinade over the 4 salmon, close the bag or cover the baking dish, and marinate in the refrigerator for 1-8 hours.

   1-8 hours

4. Transfer the 4 salmon to a plate and set aside.
5. 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.

   5 min

6. 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.
7. Place the 4 salmon on the grill skin side up, close the grill, and cook for 3 minutes.

   3 min

8. Flip the 4 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 120-130°F.

   4 min

9. Remove the 4 salmon from the grill and serve with 1 large mango salsa.
10. Add 1 large mango, 1 jalapeño pepper, ¼ cup red onion, ¼ cup cilantro, 1 tablespoon lime juice, and ⅛ teaspoon kosher salt to a small bowl and mix together to combine. Taste and season with more salt if necessary.
11. Cover and refrigerate until ready to serve.

Nutrition

Per serving

kcal

374

protein

36 g

carbs

17 g

fat

18 g

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