Grilled Atlantic Salmon Recipe

Prepare and season salmon

Pat salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. Season skin and flesh evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 10 minutes while you prepare the sauce and orzo.

Grill salmon

Preheat grill to medium-high (about 400°F / 200°C) and oil grates. Place salmon skin-side down and grill uncovered for 4–5 minutes. Carefully flip and grill for an additional 2–4 minutes until internal temperature reaches 125–130°F (52–54°C) for medium (fish will continue to cook slightly after removal). If you prefer, you may baste the flesh with 2–3 tbs of the prepared mango BBQ sauce during the last minute of grilling for a glazed finish. Remove from grill and rest 3 minutes. Serve with lemon wedges.

Combine ingredients: In a blender or food processor add 1 cup ripe diced mango, 1 cup ketchup, 2 tbs apple cider vinegar, 2 tbs brown sugar, 1 tsp soy sauce, 1 tsp smoked paprika, 2 cloves minced garlic, 1 tbs fresh lime juice, 1 tsp red pepper flakes, and 1 tsp salt.

Puree and adjust: Blend until smooth. If sauce is too thick, add up to 2 tbs water to reach a brushable consistency. Taste and adjust seasoning (more lime for brightness, more brown sugar for sweetness, or more red pepper flakes for heat).

Simmer: Transfer the blended sauce to a small saucepan and bring to a gentle simmer over medium-low heat. Cook, stirring occasionally, for 6–8 minutes to deepen flavors and meld sweetness and acidity. Cool slightly before using. Reserve a few tablespoons for finishing and serving; use the rest to baste while grilling if desired.

Cook orzo: In a medium saucepan bring 2 cups broth to a simmer. Add 1 cup orzo, stir, cover, and simmer gently for 8–10 minutes until al dente, stirring once or twice to prevent sticking. If broth is absorbed before orzo is tender, add up to 1/4 cup water or additional broth.

Sauté aromatics and spinach: While orzo cooks, heat 1 tbs olive oil in a skillet over medium heat. Add 1 finely chopped shallot and sauté 2–3 minutes until translucent. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add 4 cups packed baby spinach in batches, stirring until wilted.

Combine and finish: When orzo is done, drain any excess liquid if necessary and return orzo to the saucepan. Add the wilted spinach and aromatics, 1 tbs grated Parmesan, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon zest. Gently toss to combine and adjust seasoning to taste. Keep warm until plating.