This Chili Glazed Citrus Salmon is the perfect fast, easy and delicious summer meal. It’s zesty, sweet, savory with some heat. Cooked on a hot charcoal grill, the salmon filet was infused with natural grilled flavors while keeping the meat soft and flaky.
For more summer recipes, try my delicious grilled lemon and dill chicken thighs or my crispy cajun salmon bites for your next outdoor cocktail party.
Ingredient List for a Chili Glazed Citrus Salmon
- Salmon: I used a whole salmon filet, but individual portioned slices will also work.
- Citrus fruit: use oranges and limes for zest and natural sweetness.
- Chili crunch: adds textured heat to balance the sweetness of the recipe.
- Seasoning: I used an all purpose rub and maple bourbon rub to add savory and sweet flavors to the fish.
- Soy sauce: liquid base for the glaze. Adds savoriness to the dish.
- Rice vinegar: adds acidy to balance the flavors.
- Honey: helps thicken the sauce into a glaze consistency while adding natural sweetness.
Season the Salmon with Citrus and Spices
This chili glazed citrus salmon should be a staple in your summer weeknight menu rotation. It’s easy to cook or grill, uses simple ingredients and best of all tastes amazing!
To prepare the salmon filet, start by trimming off any uneven or loose pieces. The more even the filet, the more even the cook will be.
Recipe Tip
Save the trimmed pieces, and make salmon bites or fish tacos.
I kept the seasoning simple. No need to binders here. A simple coating of Dad’s All Purpose rub to add salty, savory flavors and a coating of Dad’s Maple Bourbon seasoning for some sweetness and boldness. This seasoning is ideal on salmon.
Fire up the grill
For this cook, I used my Weber Kettle grill. No other smells screams summer more than a nicely lit charcoal grill.
Preheat the grill to a medium heat around 375 degrees Fahrenheit and set it for indirect heat. For an extra hint of smokiness, I added a wooden block on top of the charcoal.
How to create an indirect heat zone on grills
Indirect heat zones are created differently depending on the type of grill you have.
- Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
- Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
- Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.
Before placing the seasoned salmon on the grill, cut up an orange and limes and make a citrus bed for the fish right on the grill grates. The zestiness of the fruit penetrates the meat, balancing out the strong salmon flavor.
Place the seasoned salmon filet on the citrus bed and grill until the internal temperature reads 125 degrees Fahrenheit.
Brush the chili glaze on top of the citrus salmon and continue to grill until the internal temperature reaches 130 degrees. At this point, the salmon will be perfectly cooked and the glaze will create a beautiful bark on the outside of the fish.
Remove the chili glazed citrus salmon from the grill and let it rest for 5 minutes. Keeping it on the grill for longer will lead to dry meat even with all the citrus notes around.
How to make a chili citrus glaze
This glaze recipe is what makes this dish the chili glazed citrus salmon. It’s sweet, spicy, tacky and has texture. It’s a great summer glaze on any protein. Try it on chicken or pork or use it as a dipping sauce.
In a saucepan, add soy sauce, rice vinegar, honey, freshly squeezed orange and lime juice, zest from both fruit, chili crunch and ginger paste. You can use freshly ground ginger for a more pungent flavor.
Mix the ingredients together and simmer over low heat until the sauce thickens.
The honey works as a thickening agent and also gives the sauce a nice shine. The chili crunch gives this glaze the perfect balance of heat. The freshly squeezed citrus breaks up the sweetness and savoriness of the ingredients and the ginger paste adds freshness. Adjust the heat levels by adding more chili crunch as the sauce cooks.
How to store the chili glaze sauce.
If you have any leftover chili glaze, pour it into an airtight container and store it in the fridge for up to 1 week.
To reuse it, just reheat it in the microwave or stove top. Use it on a different protein or dip.
Final touches on the Chili Glazed Citrus Salmon
Before serving this delicious chili glazed citrus salmon, touch up the top with a few more brushes of the chili glaze. Add fresh orange and lime zest for color and freshness. Enjoy!
Frequently Asked Questions:
Should I flip the salmon? In this recipe, the salmon is being cooked with the skin on using indirect heat, therefore there is no need to flip the fish.
What glaze works on salmon Sweet glazes are ideal on salmon as they balance the strong salmon flavors. A mix of honey or brown sugar and soy sauce are a great combo to any salmon glaze. Also fresh and zesty ingredients like fruit brighten up any fish dish.
If you tried this Chili Glazed Citrus Salmon or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Chili Glazed Citrus Salmon
This Chili Glazed Citrus Salmon is the perfect fast, easy and delicious summermeal. It's zesty, sweet, savory with some heat.
Course Main Course
Cuisine American
Keyword chili glazed citrus salmon, grilled salmon, sweet and spicy glaze, citrus recipe, summer recipe, grilled summer meal, dinner, fish, grillin with dad recipes, grilling with dad recipes.
Prep Time 5 minutes minutes
Cook Time 25 minutes minutes
Servings 4 People
Calories 328kcal
Salmon Ingredients
- 1 Salmon filet
- 1.5 tbsp All purpose rub
- 1.5 tbsp Maple bourbon rub
- 1 Orange
- 2 Limes
Chili Glaze Ingredients
- 1/2 cup Soy sauce
- 1/2 cup Honey
- 3 tbsp Rice vinegar
- 1 tbsp Chili crunch
- 1 tbsp Ginger paste
- 1/2 tbsp Maple bourbon rub
- 1 Orange - freshly squeezed juice and zest
- 1 Lime - freshly squeezed juice and zest
Start by trimming the salmon filet to make it even.
Season the entire salmon filet with an All Purpose and Maple Bourbon rub.
Preheat the grill to a medium heat around 375 degrees Fahrenheit and set it for indirect heat. For an extra hint of smokiness, I added a wood chunk on top of the charcoal.
Cut up an orange and limes to make a bed of citrus for the fish right on the grill.
Place the seasoned salmon filet on the citrus and grill until the internal temperature reads 135 degrees Fahrenheit.
While the salmon is cooking, make the glaze. In a saucepan, add soy sauce, rice vinegar, honey, freshly squeezed orange and lime juice, zest from the orange and lime, chili crunch, ginger paste and maple bourbon rub. Mix the sauce ingredients together and simmer over low heat until the sauce reduces by half. It will thicken slightly but will still be runny.
Brush the chili glaze on top of the citrus salmon and continue to grill until the internal temperature reaches 145 degrees.
Remove the chili glazed citrus salmon from the grill and let it rest for 5 minutes.
Before serving this delicious chili glazed citrus salmon, touch up the top with a few more brushes of the chili glaze. Add fresh orange and lime zest for color and freshness. Enjoy!
- For individual servings use pre-cut salmon strips instead of a whole filet.
- Save the trimmed off salmon pieces for fish tacos or grilled salmon bites. Also great for a fish dip.
- If you want more heat, slowly add more chili crunch as the sauce thickens.
Calories: 328kcal | Carbohydrates: 58g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 1646mg | Potassium: 550mg | Fiber: 5g | Sugar: 43g | Vitamin A: 530IU | Vitamin C: 51mg | Calcium: 186mg | Iron: 6mg
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