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Recipe From from Weber's Real Grilling™ by Jamie Purviance

Grilled Salmon and Smoky Tomato-Chipotle Sauce

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    8 to 11 min.

Serves 4
Prep Time
20 min.
Grilling Time
8 to 11 min.

the Ingredients

20151023095357 Row Seafood 27
  • Extra-virgin olive oil
  • 60 grams finely chopped red onion
  • 2 teaspoons minced garlic
  • 1 teaspoon dried oregano
  • 1 can (794 grams) whole tomatoes in juice
  • 1 canned chipotle chile pepper in adobo sauce
  • ½ teaspoon granulated sugar
  • Kosher salt
  • Freshly ground black pepper
  • 4 salmon fillets (with skin), each 170 to 225 grams and about 2.5 centimeters thick


  • 01In a medium saucepan over medium-high heat on the stove, warm 2 tablespoons oil. Add the onion and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes with the juice and the chile. Season with the sugar, ½ teaspoon salt, and ¼ teaspoon pepper. Bring the sauce to a boil, and then lower the heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.
  • 02Prepare the grill for direct cooking over high heat (230° to 290°C).
  • 03Generously brush the salmon with oil and season with salt and pepper. Brush the cooking grates clean. Grill the salmon, flesh side down first, over direct high heat, with the lid closed, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking them to your desired doneness, 2 to 3 minutes more for medium rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. Serve warm with the sauce.

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