Okay, maybe it’s not really THE most amazing salmon recipe ever, but it appears to go over well with every guest we’ve ever served it to. And before another word, I want to be sure credit for the recipe goes to the original source, which is America’s Test Kitchen. The recipe is published in their magazine. I’ve abbreviated it somewhat for here, but in all, it’s their concept.
On with the recipe! If you’re looking for an easy but amazingly flavorful way to prepare salmon while on board, look no further – excellent whether prepared by simply following the recipe or adding your own tweaks, this is almost infallible. It’s quick, it’s easy, and for us it’s become a go-to recipe on water or land!
Spicy Glazed Salmon
- 1 lime – zest from and all juice from 1 lime
- 2 garlic cloves, minced (or if you love garlic, whatever you want to add)
- 2 green onions, chopped
- 1/2 cup packed fresh cilantro leaves/stems (or more, to taste)
- 1/2 cup jalapeño jelly (or other pepper jelly of your choice, hot or not – we use Mick’s and we like it fairly spicy, so we use their Private Reserve Hot or the Red Hot)
- 2 tablespoons unsalted butter
- Pam or other oil spray
- 4 salmon fillets, (skinned if you can get them or do it yourself We’ve also done this with larger pieces of salmon. As long as you fold any slender tail portions under so that the thickness of the portion is relatively consistent, it should cook more evenly.)
- Salt and pepper
Process the first 5 ingredients in a small processor until relatively smooth. Heat this glaze in a small sauce pan on medium until it just starts to bubble (this happens quickly, keep an eye on it). Take off the heat and pour about 1/4 cup of the glaze into s small bowl so it can cool a little. Stir the butter into the rest of the glaze still in the sauce pan and set aside to cool.
Preheat oven to 425, or you can do these on the grill*. For either, apply cooking spray to the pan (foil or regular sheet) or you can use parchment paper in a sheet pan. Salt and pepper each fillet, then brush both sides with the reserved 1/4 cup of reserved glaze (without the butter). Place skinned side up in the pan.
Bake/broil/grill the salmon for about 6 to 8 minutes until it’s going golden brown. Flip each fillet over (tongs are helpful) and spoon some of the reserved buttered glaze on top. Cook until the interior of the salmon is just translucent, a spare few minutes. Transfer the salmon to a platter and spoon the remaining glaze over (or you can serve it in a bowl, separately).
This works well for the two of us or for a group – just increase or decrease how much salmon you use and adjust the proportion of sauce ingredients appropriately. Hope you enjoy it as much as we do!
*For the grill, use heavy duty aluminum foil to construct one or more trays to hold the salmon. Spray with cooking spray.