Sweet and Spicy-Glazed Grilled Salmon

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  • Total: 30 min
  • Prep: 18 min
  • Cook: 12 min
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3 canned chipotle chiles in adobo

1 clove garlic, crushed

1/2 cup tamarind concentrate

1/2 cup packed dark brown sugar

Kosher salt, plus more as needed

2 tablespoons sherry vinegar

1 tablespoon extra-virgin olive oil, plus more for grilling

4 six-ounce center-cut boneless salmon filets


  1. 1. Chop chipotles and garlic in a food processor. Add tamarind, brown sugar, and salt and puree. Add vinegar, 2 tablespoons water, and oil, and puree until smooth. Pour about 1/4 cup of glaze into a small bowl. Reserve remaining glaze for serving. 
  2. 2. Preheat a grill to medium. 
  3. 3. Brush salmon filets with oil and season with 1 tablespoon salt, to taste. Place fillets, top-side (rounded side) down, on grill. Cook until distinct grill marks appear, about 4 minutes. Turn fish over, lightly brush with glaze, and cook, brushing occasionally with more glaze, until firm but slightly pink, about 6 to 8 minutes. Transfer to a cutting board and brush with more glaze. Serve warm or at room temperature, and pass additional glaze, if desired.
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