Grilled Salmon* Recipe

Prepare and cook potatoes

Place peeled and cubed potatoes and whole garlic cloves in a large pot. Cover with cold water by 1 inch, add 1/2 tsp salt, and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes and garlic well and return to the hot pot. Add butter, milk, cream (if using), 3/4 tsp salt, and 1/2 tsp black pepper. Mash with a potato masher or ricer until smooth but slightly textured. Taste and adjust seasoning. Stir in chopped parsley and keep warm while you cook the salmon.

Make the sweet & spicy BBQ sauce

In a small saucepan, combine 1 cup BBQ sauce, honey, tomato paste, sriracha, and apple cider vinegar. Warm over medium-low heat, stirring until blended and slightly thickened, about 4–6 minutes. Taste and adjust heat or sweetness. Remove from heat and set aside. Reserve about 3 tbs of sauce for brushing during grilling.

Season the salmon

Pat salmon fillets dry with paper towels. Brush both sides lightly with olive oil and lemon juice. Season skin and flesh with 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika. Let rest at room temperature for 10 minutes while your grill (or grill pan) heats.

Grill the salmon

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush the pan with oil. Place salmon skin-side down and cook 4–5 minutes without moving to get a good sear. Flip carefully and brush the cooked side with reserved BBQ sauce. Cook 2–4 more minutes, brushing another light layer of sauce, until salmon reaches desired doneness (internal temp 125–130°F / 52–54°C for medium-rare to medium). Remove from grill and let rest 2 minutes.

Prepare tomato mixture

In a small bowl, combine diced tomatoes, olive oil, sliced basil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently and let sit 5 minutes so juices mingle.

Assemble goat cheese

Crumble the goat cheese into small pieces or spoon dollops. If the cheese is very firm, soften it by stirring briefly with a fork or a teaspoon of olive oil to make it spreadable.

Spoon a generous portion (about 1 to 1 1/4 cups) of garlic mashed potatoes onto each plate, spreading slightly to create a bed.

Place one grilled salmon fillet on top of the mashed potatoes, skin-side down. Spoon a tablespoon or two of the warm sweet & spicy BBQ sauce over the salmon (do not drown it).

Top the salmon with a few spoonfuls of the tomato mixture and then scatter/press small crumbles or dollops of goat cheese over the tomato and fish so it melts slightly from the residual heat.

Garnish with chopped chives or parsley and serve with a lemon wedge on the side. Serve immediately.