Grilled Chili-Lime Salmon (SeaDream)

4 salmon fillets with still intact, about 6 ounces/170 g each

2 teaspoons/10 mL fresh

Lime juice

2 cloves garlic, minced

1 teaspoon sugar

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

4-6 lime wedges

Preheat grill for medium heat. Right before placing the fish on the grill, oil the grill grates well-using tongs, folded paper towels and a high smoke point oil. Make 3-4 passes across grates to create a non-stick surface. This is particularly important when grilling fish, as it tends to stick to the grates and break apart.

Place Salmon in the shallow pan, Combine 2 tsp lime juice, spices, sugar, and garlic. Spread mixture evenly over fillets. Let stand until grill has heated up properly. If you do this ahead of time, place seasoned fish in the refrigerator for a maximum of 30 min.

Place salmon skin side down onto grill & cook indirectly for about 18 to 20 minutes, or until internal temperature at thickest part of fish reaches between 145-150 degrees F. Remember not to turn the salmon when it is on the grill. Once cooked through (an internal temperature of 145 degrees F.), remove from grill and squeeze fresh lime juice on each fillet before serving.