With a fusion of pineapple, chipotle, soy and ginger flavors, this grilled salmon has a delicious sweet and sticky glaze that’s sure to wow.
Recipe tags: smoky-chipotle base, moderate difficulty, main, seafood, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | pineapple juice |
| 2 tbsp | Better Than Bouillon® Smoky Chipotle Base |
| 2 tbsp | liquid honey |
| 1 tbsp | lime juice |
| 1 tbsp | low-sodium soy sauce |
| 1 tbsp | minced fresh gingerroot |
| 6 | skin-on salmon fillets (each about 6 oz) |
| 2 tbsp | finely chopped fresh cilantro |
| 1 tbsp | sesame seeds |
| Quantity | Ingredient |
|---|---|
| 1 | English cucumber, sliced lengthwise into ribbons |
| ¼ cup | lime juice |
Directions
Preheat grill to medium-high heat; grease grates well.
Arrange salmon on grill, skin side down. Cook for 7 minutes; using 2 spatulas, carefully flip salmon. Reduce heat to medium. Grill for 3 to 5 minutes or until salmon is just starting to flake. Let salmon rest for 5 minutes and peel off skin. (The skin keeps the fish moist and prevents it from sticking to the grill.)
In medium bowl, toss together cucumber, lime juice and salt. Let stand for 10 to 15 minutes or until lightly pickled.
In small bowl, whisk together pineapple juice, Culinary Collection Smoky Chipotle, honey, lime juice, soy sauce and ginger. Brush glaze evenly over salmon.
Serve salmon with quick-pickled cucumbers. Garnish with cilantro and sesame seeds.
Tips: Alternatively, broil salmon on foil-lined baking sheet for 10 minutes or until just cooked through and starting to flake.
The salmon can also be cooked on the grill without flipping. Heat grill to medium-high heat; grease grates well. Arrange salmon skin side down on one side of grill. Turn off the side of the grill with the salmon and close barbecue lid, letting salmon cook in indirect heat for 10 minutes or until just cooked through and starting to flake.