By Chef Alli
4 salmon fillets, 6-8 oz. each, skin-on (or use a whole salmon fillet, if desired)
kosher salt and freshly ground black pepper, to taste
3 Tbsp. adobo sauce from a can of chipotle peppers in adobo
3 Tbsp. dark brown sugar
Spray a large sheet of heavy-duty aluminum foil with nonstick spray. Place the salmon fillets onto the sheet of foil, skin side down; season to taste with salt and pepper. In a small bowl, combine the adobo sauce with the brown sugar; use a pastry brush to brush half of this mixture over the fillets, reserving the other half. Place pineapple rings on salmon if desired. Fold the foil over the salmon, sealing all edges.
Place the foil packet onto a preheated grill over medium to medium-high heat, closing the lid. Cook the foil packet of salmon for eight to 12 minutes, unwrapping the foil at about the eight-minute mark to check the salmon with a fork. The salmon is done when it flakes easily at the center of the fillet when testing with a fork. Remove the foil packet from the grill and let the salmon rest for five minutes. Brush the salmon with the remaining adobo sauce mixture before serving with the Pineapple Cilantro Rice.