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Deviled Salmon

Four kinds of chile--whole and in hot sauces--combine to make the spicy, sweet sauce for these salmon fillets. The sauce caramelizes as it cooks, so be sure to grill the fish over a not-too-hot fire to avoid over-charring

  • Total Time:
  • Servings: 4

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  • 1 ancho chile, stemmed and seeded
  • 2 tablespoons Sriracha
  • 1 tablespoon sambal oelek or other Asian chile sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, minced
  • 1 hot pickled cherry pepper, stemmed, seeded and minced, plus 1 tablespoon brine from the jar
  • Four 6-ounce skinless salmon fillets, about 1 inch thick


  1. In a small bowl, cover the ancho chile with hot water and let stand until softened, about 20 minutes. Drain and mince the ancho. In a small bowl, whisk the ancho with all of the remaining ingredients except the salmon.
  2. Add all but 1/4 cup of the marinade to a baking dish. Add the salmon fillets and turn to coat. Cover and refrigerate the salmon for at least 1 hour and up to 4 hours.
  3. Light a grill. Grill the salmon fillets over moderate heat, turning once, until lightly charred and nearly cooked through, 6 to 8 minutes. Transfer the salmon to plates and serve with the reserved marinade.

Make Ahead

The marinade can be refrigerated for up to 3 days.

Suggested Pairing

Lively, full-bodied rosé.

Contributed By Photo © Christina Holmes Published June 2014

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