Bbq Glazed Salmon* Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Season both sides with salt, black pepper, smoked paprika, and garlic powder. Let sit at room temperature for 10 minutes while you prepare the glaze and heat the grill or a grill pan.

Make the BBQ glaze

In a small saucepan over medium heat combine brown sugar, tomato paste, apple cider vinegar, soy sauce, honey, Worcestershire sauce, sriracha, and 2 tablespoons water. Whisk to combine. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until slightly thickened, about 6–8 minutes. Taste and adjust seasoning (add a pinch more salt or 1 tsp more vinegar if it needs brightness). Stir in 1 tablespoon olive oil off heat to round the glaze.

Preheat grill or pan

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) or heat a heavy grill pan/skillet over medium-high heat. Brush the grill grates or pan lightly with oil to prevent sticking.

Sear and glaze

Brush salmon skin lightly with remaining 1 tablespoon olive oil. Place fillets skin-side down on the hot grill or pan. Cook undisturbed for 4–5 minutes until the skin is crispy and the fish has cooked about two-thirds of the way up the side. Flip gently using a spatula. Spoon or brush a generous layer of BBQ glaze onto the cooked side. Cook another 2–4 minutes, brushing with additional glaze once, until the salmon reaches an internal temperature of 125–130°F (52–54°C) for medium (it will continue to cook off heat). If using a grill, move fillets to indirect heat after glazing to avoid burning the glaze.

Rest

Remove salmon from heat, brush with a final thin coat of glaze, and let rest for 3 minutes to allow juices to redistribute and glaze to set.

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top quarter off the head of garlic to expose the cloves. Place the head on a square of foil, drizzle with 1 teaspoon olive oil, season lightly with salt, wrap and roast for 30–35 minutes until cloves are soft and golden. Let cool slightly, then squeeze roasted garlic cloves from their skins into a small bowl and mash to a paste.

Sauté spinach

While garlic roasts or after it’s done, heat 1 tablespoon olive oil and 1 tablespoon butter in a large wide skillet over medium heat. Add mashed roasted garlic and cook 20–30 seconds to bloom the flavor (do not burn). Add baby spinach in batches, tossing or stirring until wilted. Season with 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of red pepper flakes. Once all spinach is wilted, squeeze in 1 tablespoon fresh lemon juice, toss to combine and remove from heat.

Finish

Taste and adjust seasoning with additional salt, pepper, or lemon as desired. Keep warm until ready to plate.

To serve: Spoon a bed of roasted garlic spinach onto each plate. Place a glazed salmon fillet on top. Spoon any reserved glaze lightly over the fish. Sprinkle chopped parsley over the salmon and spinach. Serve with a lemon wedge on the side for squeezing.