Ingredients:
- Four boneless salmon portions, each 7oz, with skin intact
- 2 tablespoons of Texas Extra Virgin Olive Oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons sweet red chile sauce
Instructions:
- Set up the grill for direct cooking at high heat, ideally between 450°F and 550°F. Clean the grates thoroughly and close the lid to allow for preheating.
- Apply a generous amount of oil to the flesh side of the salmon fillets and season them evenly with kosher salt and black pepper.
- Place the salmon skin side down on the grill over direct high heat, closing the lid. Cook for 6-8 minutes, or until the fish’s color turns lighter, it becomes firmer to the touch, and the fillets can be easily removed from the grates without sticking.
- Flip the salmon, close the lid again, and cook for an additional 2-4 minutes until the internal temperature reaches 130°F for medium rare, or longer if a different level of doneness is preferred.
- Take off the grill, brush with sweet chile sauce, and serve immediately.
Recipe provided by: Frank Majowicz, Executive Chef at Hyatt Regency Lost Pines
