Prep: 5 minutes
Marinate: 30 minutes
Cook: 6 minutes
Roasted chili paste adds a robust taste and lime lends subtle citrus notes—perfect for light summer dining. Use four 4-ounce fillets cut through the width of the fish.
MAKES 4 SERVINGS.
4 (4-ounce) salmon fillets
Salt and pepper, to taste
1 tablespoon roasted chili paste
Juice of 1 lime (about 1 tablespoon), more for serving
1 tablespoon gluten-free chicken broth (or 1 tablespoon olive oil, if using wild salmon)
1 green onion, thinly sliced, for garnish
1. Place salmon on a cookie sheet and season with salt and pepper.
2. Combine chili paste, lime juice, chicken broth (or olive oil). Spoon mixture over fillets and refrigerate 30 to 60 minutes to marinate.
3. Lightly oil the grate of a grill. Heat grill to medium-high (about 375°F). Lightly oil 2 to 4 grill-ready fish holders (enough to hold 4 fillets without overlapping) and place fillets in holders.
4. Grill fish about 3 minutes per side or until cooked through. Do not overcook. If fire flares, lift holders off the grill and lower the heat. Replace and watch carefully so fish doesn’t burn. Internal temperature should be 145°F (125°F for wild salmon) when the tip of a meat thermometer is gently inserted into the middle of the salmon fillet at its thickest part. Remove salmon to a serving platter and finish with a spritz of lime. Garnish with green onions and serve.
TIP: Farm-raised Atlantic salmon contains more fat than wild salmon. If you use wild salmon (a healthier choice) in this recipe, replace the chicken broth with 1 tablespoon olive oil. Grill the fish just 2 minutes per side. Do not overcook.
Each serving contains 247 calories, 14g total fat, 0g saturated fat, 0g trans fat, 84mg cholesterol, 472mg sodium, 3g carbohydrate, 0g fiber, 1g sugars, 24g protein, 1Est GL.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of two books on the gluten-free diet.