Grilled Salmon and Smokey Tomato Chipotle Sauce

Grilled Salmon with Smoky Tomato Chipotle Sauce

Serves: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

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Ingredients

For the Salmon

• 4 salmon fillets (about 6 oz each), skin on

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp ground cumin

• Salt and black pepper, to taste

• 1 tbsp lime juice

For the Smoky Tomato Chipotle Sauce

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 can (14.5 oz) fire-roasted tomatoes, crushed or blended slightly

• 1–2 chipotle peppers in adobo sauce, chopped (plus 1 tsp adobo sauce)

• 1 tsp brown sugar or honey

• ½ tsp dried oregano

• ½ tsp ground cumin

• Salt and pepper, to taste

• Juice of ½ lime

• 2 tbsp chopped fresh cilantro (optional)

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Instructions

1. Season the Salmon

1. Pat salmon dry.

2. Mix olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice.

3. Brush the mixture generously over the salmon fillets.

4. Let marinate for 10–15 minutes while you prepare the sauce.

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2. Make the Smoky Tomato Chipotle Sauce

1. Heat olive oil in a saucepan over medium heat.

2. Add onions and sauté until soft and lightly golden, about 5 minutes.

3. Add garlic and cook 30 seconds.

4. Stir in crushed fire-roasted tomatoes, chipotle peppers, adobo sauce, brown sugar/honey, oregano, cumin, salt, and pepper.

5. Simmer gently, uncovered, for 8–10 minutes, until slightly thickened.

6. Finish with lime juice and fresh cilantro.

7. Keep warm.

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3. Grill the Salmon

Outdoor Grill:

• Preheat grill to medium-high and oil grates.

• Place salmon skin-side down. Grill 4–6 minutes until the skin crisps.

• Flip carefully and grill 3–4 minutes more, until cooked to desired doneness.

Stovetop Grill Pan:

• Heat lightly oiled grill pan over medium-high.

• Cook salmon the same times as above.

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4. Serve

• Spoon a generous layer of smoky tomato-chipotle sauce onto plates.

• Place grilled salmon on top.

• Add extra sauce over the top if desired.

• Garnish with cilantro and lime wedges.

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Serving Ideas

• Serve with cilantro-lime rice, avocado salad, roasted corn, or grilled vegetables.

• Add a drizzle of crema or sour cream to cool the heat if needed.

OTHER RECIPES

INGREDIENTS
Sauce

• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped red onion
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1 can (28 ounces) whole tomatoes
• 1 canned chipotle chile in adobo sauce
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon finely chopped black pepper
• 4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

1. In a medium saucepan over medium-high heat, warm the oil. Add the onion and cook until soft, 4 to 5 minutes, stirring occasionally. 

Add the garlic and oregano and cook until the garlic is light brown, about 1 minute, stirring occasionally. 

Add the tomatoes with the juice and the chile. Season with the sugar, salt, and pepper. 

Bring the sauce to a boil, then lower the heat to a simmer. 

Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. 

Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.

2. Generously brush or spray the fillets with oil and season with salt and pepper to taste. 

Grill, flesh side down, over direct high heat (450°F to 550°F), with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. 

Turn the fillets and finish cooking them to desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. 

The weber grill recipe of salmon and smokey tomato is ready to serve warm with the sauce.
grilled-shrimp-with-mexican-salsa.

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