Grilled Ancho-Chile and Honey Salmon with Charred Lime

How to Make Grilled Ancho-Chile and Honey Salmon with Charred Lime

1. 1

   Step 1: Make the ancho-chile honey glaze

   Whisk together the ancho chile powder, smoked paprika, honey, olive oil, soy sauce, minced garlic and kosher salt in a small bowl until smooth. Taste and adjust — if you want more heat, add a pinch more ancho; if too thick, thin with a teaspoon of water. Reserve about one-third of the glaze for finishing and keep the rest for basting while the fish cooks.

   For this step

   • 2 tbspAncho chile powder
   • 3 tbspHoney
   • 2 tbspExtra-virgin olive oil
   • 1 tbspLow-sodium soy sauce
   • 2 clovesGarlic, minced
   • 1 tspSmoked paprika
   • 1 tspKosher salt
   
2. 2

   Step 2: Preheat and prepare the grill

   Light the grill and preheat to medium-high (about 450–500°F / 230–260°C) with the lid closed for 10–12 minutes. When hot, oil the grates by brushing with a little olive oil or using a folded paper towel held with tongs to prevent sticking.
3. 3

   Step 3: Char the limes

   Place the lime halves cut-side down on the hottest part of the grill and char until deeply browned and blistered, about 2–3 minutes. Remove and set aside to squeeze over the finished salmon — the charred lime adds concentrated smoky acidity that brightens the glaze.

   For this step

   • 2 limeFresh limes, halved (for charring and finishing)
   
4. 4

   Step 4: Grill the salmon and baste

   Place salmon skin-side down on the grill over direct heat and close the lid. After about 1 minute, start brushing the tops with the ancho-honey glaze; continue to cook skin-side down for 4–6 minutes until the salmon is about 75% cooked and the skin releases easily from the grates. Flip briefly (30–60 seconds) to glaze the top and finish cooking to an internal temperature of 125–130°F for medium; thicker fillets may need a little longer.

   For this step

   • 4 filletFresh salmon fillets (about 6 oz / 170 g each), skin on
   
5. 5

   Step 5: Rest, finish and serve

   Transfer the salmon to a platter and let rest for 3–4 minutes, then brush with the reserved glaze and squeeze the charred limes over the fillets. Sprinkle with chopped cilantro if using and serve immediately with extra lime wedges on the side.

   For this step

   • 1/4 cupFresh cilantro, chopped (optional garnish)

1. Whisk together the ancho chile powder, smoked paprika, honey, olive oil, soy sauce, minced garlic and kosher salt in a small bowl until smooth. Taste and adjust — if you want more heat, add a pinch more ancho; if too thick, thin with a teaspoon of water. Reserve about one-third of the glaze for finishing and keep the rest for basting while the fish cooks.
2. Light the grill and preheat to medium-high (about 450–500°F / 230–260°C) with the lid closed for 10–12 minutes. When hot, oil the grates by brushing with a little olive oil or using a folded paper towel held with tongs to prevent sticking.
3. Place the lime halves cut-side down on the hottest part of the grill and char until deeply browned and blistered, about 2–3 minutes. Remove and set aside to squeeze over the finished salmon — the charred lime adds concentrated smoky acidity that brightens the glaze.
4. Place salmon skin-side down on the grill over direct heat and close the lid. After about 1 minute, start brushing the tops with the ancho-honey glaze; continue to cook skin-side down for 4–6 minutes until the salmon is about 75% cooked and the skin releases easily from the grates. Flip briefly (30–60 seconds) to glaze the top and finish cooking to an internal temperature of 125–130°F for medium; thicker fillets may need a little longer.
5. Transfer the salmon to a platter and let rest for 3–4 minutes, then brush with the reserved glaze and squeeze the charred limes over the fillets. Sprinkle with chopped cilantro if using and serve immediately with extra lime wedges on the side.