Preheat a medium high grill. Get all your ingredients chopped and at hand.
Cut filets into 4 serving portions and season with Tony’s Sweet Salmon & Herb or Trout and Salmon seasoning. Keep cold until ready to cook.
Mist or wipe grill with oil and immediately add filets skin side up, cooking attentively until browned, about 3-4 minutes. Turn and continue to cook until done, about 140-150° internal.
Remove to a warm plate, cover and rest as you make salsa.
Mix remaining ingredients and spoon over filets or serve on the side.
In a hurry? Skip the salsa and glaze second side of fillets with Primo Blueberry Preserves, a Colorado brand.
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