Active 30 min; Total 1 hour 30 min Serves 4

The sauce caramelizes as it cooks, so be sure to grill the fish over a not too hot fire to avoid overcharring.

  • 1 ancho chile, stemmed and seeded
  • 2 tbsp Sriracha
  • 1 tbsp sambal oelek or other asian chile sauce
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • 1 hot pickled cherry pepper-stemmed, seeded and minced, plus 1 tbsp brine from the jar
  • Four 6-oz skinless salmon fillets, about 1 inch thick
  1. In a small bowl, cover the ancho chile with hot water and let stand until softened, about 20 minutes. Drain and mince the ancho. In a small bowl, whisk the ancho with all of the remaining ingredients except the salmon.
  2. Pour all but 1/4 cup of the marinade into a baking dish. Add the salmon fillets and turn to coat. Cover and refrigerate the salmon for at least 1 hour and up to 4 hours.
  3. Light a grill. Grill; the salmon fillets over moderate heat, turning once, until lightly charred and nearly cooked through, 6 to 8 minutes. Transfer the salmon to plates and serve with the reserved marinade.

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