Ingredients:
- Four 7oz portions of boneless salmon, skin on
- 2 tablespoons Texas Extra Virgin Olive Oil
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 2 teaspoons sweet red chile sauce
Instructions:
- Set up the grill for direct cooking over high heat, between 450°F and 550°F. Clean the cooking grates and close the lid to allow it to heat up.
- Generously apply olive oil to the flesh side of the salmon fillets and season them evenly with kosher salt and black pepper.
- Grill the salmon skin side down over direct high heat with the lid closed for 6-8 minutes, or until the fish lightens in color, feels firmer, and can be lifted off the grates without sticking.
- Flip the salmon, close the lid, and cook until it reaches an internal temperature of 130°F, which should take between 2-4 minutes for medium rare, or longer for your preferred doneness.
- Remove the salmon, brush it with the chile sauce, and serve.
Recipe courtesy of: The Executive Chef at Hyatt Regency Lost Pines, Frank Majowicz
Frank Majowicz, Executive Chef at Hyatt Regency Lost Pines
