My F&W
quick save (...)
Deviled Salmon
© Christina Holmes

Deviled Salmon

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 4
  • HEALTHY
  • STAFF-FAVORITE

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

  1. 1 ancho chile, stemmed and seeded
  2. 2 tablespoons Sriracha
  3. 1 tablespoon sambal oelek or other Asian chile sauce
  4. 1 tablespoon extra-virgin olive oil
  5. 1 tablespoon fresh lemon juice
  6. 2 garlic cloves, minced
  7. 1 hot pickled cherry pepper, stemmed, seeded and minced, plus 1 tablespoon brine from the jar
  8. 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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.