Grilled Salmon with Chipotle Fig Glaze

Grilled Salmon with Chipotle Fig Glaze by

Joe Lasher Sr.


Shopping List

  • 2 6-8 oz wild-caught salmon fillets
  • 2 Tbsp salted butter
  • 2 tsp shallots
  • 2 Tbsp fig jam
  • 1 chipotle peppers in adobo sauce, chopped
  • 1 Tbsp water
  • Sea salt to taste
  • 2 Tbsp chopped chives
  • 3 Tbsp olive oil
  • Black pepper
  • 6-8 dried figs


  • Preheat Grill (or oven 400 degrees) to Medium-High Heat, around 400-450 degrees.
  • In small saucepan over medium-high heat melt the butter. Add the shallot and cook, stirring frequently, approx. 1 minute.
  • Add the Fig jam, chipotle chile and water with a pinch of salt.
  • Reduce to low heat and cook until the mixture thickens, approx. 3-4 mins.
  • Stir in dried figs and chives and remove from heat.
  • Coat salmon lightly with olive oil and season with salt and pepper.
  • Place flesh side down on preheated grill for 3 minutes.
  • Twist 90 degrees to achieve grill marks and cook for another 3 minutes.
  • Turn salmon and baste with the glaze.
  • Let cook until medium rare – medium, 120-130 internal temp.
  • Move salmon to board or plate and coat with glaze and let rest before serving with your favorite wild rice.