Fogo de Chao's perfectly grilled salmon features tender, flaky fillets seasoned with a blend of smoky spices and herbs, delivering a juicy, flavorful experience accompanied by a golden, caramelized crust.
Equipments
- Grill (charcoal or gas)
- Fish spatula
- Tongs
- Mixing bowl
- Basting brush
- Meat thermometer
- Cutting board
- Chef’s knife
- Measuring spoons/cups
Ingredients
- 1 lb (450g) salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon brown sugar
- Lemon wedges (for serving)
When preparing your salmon fillets, ensure they are fresh and evenly cut to about 1 lb (450g) for consistent cooking. The seasoning blend includes smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, ground black pepper, kosher salt, and brown sugar, which together create the signature smoky and savory flavor profile. Use olive oil to lightly coat the salmon, helping the spices adhere while promoting a caramelized crust during grilling. A meat thermometer is essential to achieve the perfect internal temperature of 125degF (52degC) for tender, flaky results. Your Fogo de Chao copycat salmon will shine as a juicy, smoky dish that rivals the authentic churrascaria experience.
Instructions
- Preheat grill to medium-high heat (about 400°F/200°C).
- Pat salmon fillets dry with paper towels.
- In a mixing bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, kosher salt, and brown sugar.
- Brush salmon fillets with olive oil on both sides.
- Rub spice mixture evenly over both sides of the salmon fillets.
- Clean and oil grill grates.
- Place salmon fillets skin-side down on the grill.
- Grill with lid closed for 4–5 minutes.
- Gently flip salmon using a fish spatula and tongs.
- Grill for another 3–4 minutes, or until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium.
- Remove salmon from the grill and rest on a cutting board for 3 minutes.
- Serve with lemon wedges.
Substitution
Fogo de Chao's copycat salmon recipe captures the essence of their perfectly grilled fillets seasoned with smoky spices and herbs, creating a tender and flaky dish with a caramelized crust. If you don't have a grill, use a grill pan or broiler to achieve a similar charred flavor and texture. When substituting dried herbs, fresh versions can be used but reduce the quantity by half to avoid overpowering the fish. Use a meat thermometer to ensure the internal temperature reaches 125degF (52degC) for medium doneness, keeping your salmon juicy and tender. Your fish spatula and tongs are essential to carefully flip and remove the fillets without breaking them apart.
Tips
Make sure your grill grates are clean and well-oiled to prevent the salmon from sticking and tearing when flipped. Use a meat thermometer to check the internal temperature, aiming for 125-130degF (52-54degC) for perfectly cooked, juicy salmon. When flipping, handle the fillets gently with a fish spatula and tongs to maintain their flaky texture. Patting your fillets dry before seasoning helps the spice blend adhere better and creates a caramelized crust during grilling.
Nutritions
Salmon from Fogo de Chao delivers a rich source of omega-3 fatty acids, essential for heart and brain health, while providing high-quality protein to support muscle maintenance and repair. The blend of smoky spices contributes antioxidants that may help reduce inflammation. Olive oil adds healthy monounsaturated fats, promoting cardiovascular health and enhancing nutrient absorption. Your meal also offers vitamins such as B12 and D, vital for energy metabolism and bone health, making it both flavorful and nutritionally balanced.
Storage
Store your grilled salmon fillets in an airtight container in the refrigerator within two hours of cooking to maintain freshness and prevent bacterial growth. For optimal flavor and texture, consume the salmon within 2 days. If you need to store it longer, wrap the salmon tightly in aluminum foil or plastic wrap and freeze for up to 2 months, thawing thoroughly before reheating.
Variation or Alternatives
You can substitute smoked paprika with chipotle powder for a spicier, smoky flavor that complements the salmon's natural richness. Instead of grilling, try broiling the fillets under high heat for a crisp crust with minimal oil use. For an herbaceous twist, swap dried oregano and thyme with fresh dill and parsley, enhancing the delicate fish aroma. Using a marinade of olive oil, lemon juice, and garlic overnight can also infuse deeper flavors while keeping the salmon moist during cooking.
Allergies
Your salmon dish contains common allergens such as fish and garlic, which may cause reactions in sensitive individuals. Spices like onion powder and herbs like thyme can also trigger allergies in some people. It's important to check ingredient labels carefully and consult with your doctor if you have known seafood or spice allergies before enjoying this meal.
Why this recipe?
Salmon dishes at Fogo de Chao are praised for their perfectly grilled texture, rich smoky flavor, and fresh seasoning that highlights the fish's natural taste. The restaurant uses high-quality Atlantic salmon, ensuring a tender, juicy bite that pairs well with their signature chimichurri sauce. Trying a copycat recipe allows you to recreate the authentic Brazilian churrasco experience at home, saving cost while enjoying a gourmet meal. Your own kitchen becomes a place to craft restaurant-quality salmon that satisfies cravings for bold, savory flavors.