Rich salmon fillets get a double hit of smoke —one from the grill and another from smoky chipotle butter — in this simple yet flavorful meal. We think it might even become a summertime staple. Serve with warm flour tortillas for fajitas.
Ingredients
2 (5 to 7 ounce) salmon fillets, pin bones removed Available in Our Premium Subscription Box
Salt
2 tablespoons unsalted butter, softened
1 teaspoon sweet paprika
½ teaspoon ground chipotle powder or 2 teaspoons finely chopped canned chipotle in adobo
1 garlic clove, grated
2 tablespoons neutral oil such as canola or avocado, plus more for the grill
1 small red bell pepper, cut into ½-inch strips
1 small yellow bell pepper, cut into ½-inch stips
1 small red onion, cut into ½-inch wedges
1 small zucchini, cut into ½-inch rounds
6 fajita-style flour tortillas, warmed
Lime wedges and cilantro leaves for serving
Directions
Prep the grill and salmon
Prepare a grill for direct cooking over medium-high heat (about 425°F). Brush the grill grates clean, then brush with oil. Sprinkle the salmon with salt and let sit while the grill preheats.
Make the chipotle butter
In a small bowl, combine the softened butter, paprika, chipotle, garlic, and 1 tablespoon of oil and season with salt.
Prep the vegetables
In a grill basket, toss the bell peppers, onion, and zucchini with the remaining oil and season with salt.
Grill the vegetables
Add the vegetables in the grill basket to the grill and cook, tossing occasionally, until lightly charred and crisp-tender, about 15 minutes. Move the grill basket to one side to make room for the salmon.
Add the salmon
Rub the salmon with oil and add it to the grill, skin-side up. Grill without moving for 5 minutes, or until lightly browned. Carefully flip and brush the grilled side with chipotle butter. Continue grilling, brushing with more of the chipotle butter and turning once or twice more, until the salmon is nearly cooked through, about 5 minutes, depending on the thickness of the fillets.
Finish and serve
Serve the salmon and vegetables with flour tortillas, lime wedges, and cilantro.
Pro Tips
Wine Pairings
Smoky, crispy, and a little spicy, this salmon dish is equally delicious with pinot noir as it is sauvignon blanc.
Cool it Down
If you want the smoke but not the heat, use smoked sweet paprika in place of the chipotle.
Leftover Magic
Serve leftover salmon and veggies with rice and tortilla chips for a next day taco bowl. Or fold flaked salmon and veggies into hot pasta for a transformational dinner.
