Chile and lime work together beautifully, especially as a marinade on grilled salmon fillets. We use chipotle chili powder in this recipe for a touch of smokiness.

Yield: Serves 6.



  • 2 tbsp fresh lime juice
  • 1 tbsp extra-virgin olive oil
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 3/4 tsp ground chipotle chile pepper
  • 2 cloves garlic, finely chopped
  • 2 lb (1 kg) salmon fillet


  1. To prepare marinade, combine all ingredients except salmon in a heavy zip-lock plastic bag. Add salmon and squeeze bag to coat salmon with marinade; seal bag. Let stand for 30 minutes.
  2. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  3. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on a piece of heavy-duty foil. Trim foil so it is slightly larger than fillet. With lid down, cook salmon over medium heat on natural gas barbecue for 10 -12 minutes per inch of thickness or until fish flakes easily with a fork.
Nutritional analysis per serving:

244 calories, 9.8 g fat, 37.7 g protein, 1.4 g carbohydrate, 0 g fibre, 118 mg sodium