Grilled chili garlic salmon packs a lot of flavor and not a lot of ingredients. Salmon coated in chili and garlic flakes and then grilled to perfection on a bed of lemon slices.

This is barely a recipe.

I know I say that a lot. That’s why they pay me the big bucks.

Scoff.

I basically slathered a salmon fillet in Trader Joe’s Chili Onion Crunch, added a little slat and pepper, and then grilled it until cooked through.

If you don’t have chili onion crunch or chili garlic crisp, fear not.

You can make your own at home version of this super popular Asian condiment.

Chili Onion Crunch is made of the following:

Dried Minced Garlic

Dried Minced Onion

Crushed Red Pepper Flakes

Smoked Paprika

Oil

You can mix all those ingredients together and add it to the top of the salmon if you can’t find a jar at the grocery store.

The key to keeping the fish from drying out is grilling the fish on a bed of thickly sliced lemons.

Thanks to my brother the butcher for giving me that idea.

I don’t really have luck flipping the fish on the grill.

I also have been known to get the fish stuck to thew grill as well.

This eliminates that issue all together.

The lemons are also fantastic served with the fish.

They impart a nice sweet caramelized lemon flavor.

Grilled chili garlic salmon is not super spicy. You can add more crushed red pepper flakes if you want more spice.

Let the chili onion crunch or chili garlic crisp come to room temperature before adding it to the salmon.

It spreads a lot easier that way.

I served the fish up on a bed of cilantro lime quinoa with smashed cucumber salad on the side.

It was the most perfect, easy, and refreshing dinner.

Grilled Chili Garlic Salmon

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Salmon coated in chili onion garlic crisp and grilled on a bed of lemons.

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Ingredients

• 2 1/2 lb salmon side with the skin on
• 2 tbsp chili onion crunch or chili garlic crisp
• pinch of kosher salt
• black pepper
• 1-2 lemons, cut into thick slices

Instructions

1. Preheat your gas grill to about 475 degrees F with all burners on high.
2. Remove the salmon side from the packaging. Use paper towels to pat the fish flesh dry.
3. Spread the chili onion crunch over the fish flesh evenly using the back of a spoon. Season with a little kosher salt and a grind or two of black pepper.
4. Once the grill is ready, add the lemon slices to the grill grates where the fish is going to lie. Reduce the heat of the middle burner to medium. Add the fish directly on top of the lemons. Close the grill lid.
5. Grill the fish for about 7-10 minutes until the fish is cooked through and flaky. Use a spatula and tongs to carefully remove any spots of skin that may have gotten stuck to the grill and transfer fish to a cutting board.
6. Use the spatula to remove the lemons from they grill. Place them on top or next to the fish for serving.
7. Cut the salmon into 4-6 pieces and serve with the skin on or off, whatever you desire. Squeeze the caramelized lemon slices on top of the fish for an extra burst of flavor.

Recommended Products

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• 
  Trader joe’s Chili Onion Crunch
• 
  S&B chili oil w/ Crunchy Garlic 3.9 oz (Pack of 2)