Ingredients (4)
- Wild, Line-Caught, Pacific King Salmon filets
- Thai Sweet Chili Sauce - (get it from the Asian Grocer in the big cheap bottle)
- Perfectly Ripe Low Fiber Mangoes ex: Tommy Atkins
- Chopped green Jalapeno or Serrano chilies (optional)
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Simple and fast, this is my favorite grilled fish recipe. Wild Pacific King Salmon, for good and terrible reasons, is and should be hard to find. Buying these line-caught beauties from small boats in small harbors is the way to go – and a reason to celebrate with close friends. Grilling large filets can be a trick to get on and off whole, but don’t use steaks. Enjoy.
Note: Atlantic or farm raised is absolutely no substitute for Pacific salmon.
Instructions
- 1Prep and light your grill, make sure to use clean burning fuel
-
2Dust your salmon filets with your favorite spice blend, or not.
You can salt the fish now – or wait it’s on the grill – or avoid it all together of course, if you’re cutting back. - 3Prep your mangoes: Doing this before you grill will make sure you pay attention to your fish. I like long thin slices – but if you’re used to doing cubes, do cubes.
- 4I like salmon skin, so I keep the skin on, work quickly and only touch the fish when I turn it (once) much to make sure it stays intact and on the fish. You can use a grilling basket as well. Grill skin-side first. 1 inch filets will cook in about 8-10 minutes to a medium rare. Don’t overcook it.
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5When your fish is all but done, brush the Thai chili sauce liberally on the flesh side.
Remember, this condiment is all sugar and will burn easily. -
6Remove the fish to a serving platter, add mangoes and chilies.
Goes great with an avocado salad, cold crisp white wine or your favorite beer.
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