Sweet Chili Salmon Steaks

Sweet Chili Salmon Steaks

  • Prep: 5 min
  • Cook Time: 10 min
  • Total: 15 min
  • Serving: 6
When the yen strikes for sweet and spicy, this dish won't leave you wanting. Chili oil ignites the salmon steaks while orange marmalade tempers the heat.


  • 6 (6 ounce) salmon steaks, about 1-inch thick
  • Pinch of salt
  • Black pepper to taste
  • Chili Oil Rub:
  • 1 tablespoon chili oil*
  • Juice of a lemon (about 3 tablespoons)
  • ¼ cup finely chopped fresh oregano or cilantro
  • 2 garlic cloves, minced
  • ½ cup orange marmalade


  1. Chili Oil Rub:
  2. Whisk the rub ingredients together in a small bowl.
  3. Season salmon with salt and pepper.
  4. Wearing disposable gloves, massage salmon with chili oil rub, discarding leftover.
  5. Place salmon in a large ziplock bag or in a glass dish.
  6. Marinate in the refrigerator for 30 minutes.
  7. Warm marmalade in the microwave or on the stove until it has a pourable consistency.
  8. Add a bit of water, if needed.
  9. Set aside.
  10. Meanwhile, preheat grill to medium high.
  11. Right before grilling fish, oil grill using a wad of paper towels and vegetable oil.
  12. Place the steaks on the grill and cook 4 to 5 minutes.
  13. Liberally brush tops and sides of steaks with orange marmalade during the last minute.
  14. Flip fish and cook another 4 to 5 minutes, brushing tops of steaks with marmalade the last minute.
  15. The salmon will be cooked through when it just begins to flake when pressed lightly with a fork.
  16. If broiling, preheat broiler and place salmon on a broiler pan sprayed with nonstick cooking spray or wiped with vegetable oil.
  17. Broil 6 inches from the heat source for 4 to 5 minutes per side or until fish just begins to flake when pressed with a fork.
  18. Brush steaks with marmalade as directed for grilling.


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