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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
8 (8 oz.) salmon fillets, skin on, pin boned
1/4 cup olive oil, good quality
kosher salt and ground black pepper, to taste
8 ounces butter, unsalted, soft (2 sticks)
6 Chipotle chilies in adobo sauce
1 clove garlic, peeled and minced
1 cup hickory smoked wood chips, soaked for 15 minutes
2 limes, each cut into 4 wedges
Rub the fish fillets all over with the olive oil and then season them with the salt and pepper as desired. Set them aside for a few minutes at room temperature.
Finely chop the chipotle chilies on a cutting board and scrape them, along with any extra sauce, into a bowl of an electric mixer. Add the garlic, soft butter and a little salt and pepper and mix until the butter is smooth and well combined with the rest of the ingredients. Cover the mixing bowl and set aside.
Prepare a charcoal grill for direct, medium cooking. When the grill is ready, sprinkle the soaked wood chips all over the top of the charcoal and place the salmon on the grill grate, skin side facing up. Keep the grill covered.
Alternately, prepare a gas grill for direct medium cooking and fill the smoke box (or smoking packet) with the wood chips. Allow these to begin smoking before adding the salmon to be cooked. Once you place the salmon on the grill, keep the lid closed as much as possible.
Cook the salmon for 3 to 4 minutes, depending on the thickness, then flip the fillets over and finish cooking with the skin side facing down, 3 to 4 more minutes. When the fillets are cooked the way you want them, slip a spatula between the fillet and the skin and lift off the fillet to a clean plate. Top each of the salmon fillets with a dollop of the chipotle butter and serve with the lime wedges and some more chipotle butter on the side. Makes 8 servings.
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SMOKE ROASTED SALMON FILLETS WITH CHIPOTLE BUTTER - Weber Grill Restaurant
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Category: Seafood and Fish - Grilled
Prep Time: Cook Time: Total Time:
8 (8 oz.) salmon fillets, skin on, pin boned
1/4 cup olive oil, good quality
kosher salt and ground black pepper, to taste
8 ounces butter, unsalted, soft (2 sticks)
6 Chipotle chilies in adobo sauce
1 clove garlic, peeled and minced
1 cup hickory smoked wood chips, soaked for 15 minutes
2 limes, each cut into 4 wedges
Rub the fish fillets all over with the olive oil and then season them with the salt and pepper as desired. Set them aside for a few minutes at room temperature.
Finely chop the chipotle chilies on a cutting board and scrape them, along with any extra sauce, into a bowl of an electric mixer. Add the garlic, soft butter and a little salt and pepper and mix until the butter is smooth and well combined with the rest of the ingredients. Cover the mixing bowl and set aside.
Prepare a charcoal grill for direct, medium cooking. When the grill is ready, sprinkle the soaked wood chips all over the top of the charcoal and place the salmon on the grill grate, skin side facing up. Keep the grill covered.
Alternately, prepare a gas grill for direct medium cooking and fill the smoke box (or smoking packet) with the wood chips. Allow these to begin smoking before adding the salmon to be cooked. Once you place the salmon on the grill, keep the lid closed as much as possible.
Cook the salmon for 3 to 4 minutes, depending on the thickness, then flip the fillets over and finish cooking with the skin side facing down, 3 to 4 more minutes. When the fillets are cooked the way you want them, slip a spatula between the fillet and the skin and lift off the fillet to a clean plate. Top each of the salmon fillets with a dollop of the chipotle butter and serve with the lime wedges and some more chipotle butter on the side. Makes 8 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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