Cajun Chili Lime Salmon
salmon fillet (skin on)
1 stick of butter
Cholula Chili Lime hot sauce
Preheat grill (all burners on medium).
Sauce: mix one stick of butter, juice from one or two limes, 1 tbsp of Cajun seasoning, 2 tbsp of Cholula Chili Lime hot sauce in a sauce pan. Heat up until all butter is melted. Stir and remove from heat.
Lie salmon fillet on a cookie sheet, skin side down and pat dry. Squeeze fresh lime juice on fillet. Drizzle sauce over fillet and let sit for 10-15 minutes.
Place fillet on grill, skin side down. Let cook for 5-7 minutes (or until skin is stuck to grate). Take a metal spatula and separate fillet from skin and flip. Scrape all dark meat from the back of the fillet and dispose of it. Drizzle sauce on this side of fillet. Let cook a couple minutes on each side, drizzling sauce on fillet when you flip it. (The most important thing with this recipe is not to over cook the fillet and dry it out. Time on each side depends on thickness of fillet.)
Serve fillet with extra sauce drizzled on it. Add fresh cilantro, Cholula Chili Lime hot sauce and fresh lime juice as desired.