Grilled Chili-Lime Salmon

Ingredients

• 2 cloves garlic
• 2 limes, for juice/wedges
• ½ teaspoon chili powder
• ½ teaspoon sugar
• ½ teaspoon kosher salt
• 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)

Steps

1. Preheat grill (or grill pan) on medium. Chop garlic finely. Juice 1 lime (2 teaspoons); cut remaining lime into 4 wedges. Combine all ingredients (except salmon and lime wedges).
2. Coat salmon with spice mixture (wash hands). Grill salmon 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Serve with lime wedges.
3. Note: Always check fish for bones.

Other Preparation Methods

1. Bake: Preheat oven to 400°F. Place 4 (6 oz) salmon fillets, skin removed, on baking sheet. Combine ¼ cup mayonnaise and 2 tablespoons Parmesan cheese; spread over salmon. Top with cracker crumbs; bake 12–15 minutes until centers of fillets flake easily and are 145°F.
2. Sauté: Preheat nonstick sauté pan on medium. Place oil in pan, then add 4 (6 oz) salmon fillets, skin removed; cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F, then remove from pan. Add ¼ cup creamy balsamic dressing and 2 tablespoons honey to pan; cook 30 seconds, then drizzle over salmon.