Grilled and smoked salmon seasoned with a sweet chili lime sauce, enhanced with cherry wood flavors. The dish combines sweet chili, soy sauce, and lime juice for a delightful taste, served over rice with lime juice, sesame seeds, and cilantro.
1: Season the salmon with an all-purpose rub.
2: Add a foil packet with cherry wood chips onto the grill and set on medium high.
3: Assemble the sauce by adding sweet chili, soy sauce, and lime juice.
4: Once the wood chips start smoking, place the salmon filet meat side down.
5: Peel the skin off to check if the fish is ready, and it should have a nice sear on the top side.
6: Season the back side of the salmon and flip it.
7: Drizzle on the sweet chili sauce and remove once the internal temperature of the salmon reaches 140-145 degrees.
8: Serve over rice and finish with lime juice, sesame seeds, and cilantro.
