Mardi Gras Salmon Recipe
hot honey-glazed grilled salmon topped with mango salsa and served with broccoli
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Ingredients
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Salmon & Glaze
Mango Salsa
Broccoli
Garnish (optional)
Method
Mango Salsa
Prepare salsa
Dice mango, red bell pepper and red onion into roughly 1/4-inch pieces. In a medium bowl, combine diced mango, bell pepper, red onion, chopped cilantro and minced jalapeño.
Add 2 tablespoons fresh lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir gently to combine, taste and adjust seasoning. Cover and refrigerate while you prepare the salmon so flavors meld (minimum 15 minutes).
Broccoli
Cook broccoli
Preheat oven to 425°F (220°C). Toss broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer.
Roast in the preheated oven for 12–15 minutes, until edges are lightly browned and stems are tender when pierced. Remove from oven and squeeze lemon wedges over broccoli. Keep warm.
Salmon & Glaze
Season salmon
Pat salmon fillets dry with paper towels. Rub each fillet with olive oil, then season skin and top flesh with 1.5 teaspoons kosher salt (total for all fillets), 1 teaspoon black pepper and 1 teaspoon smoked paprika, distributing evenly.
Make glaze
In a small bowl, whisk together 4 tablespoons hot honey, 1 tablespoon soy sauce, 1 tablespoon fresh lime juice and 1 teaspoon minced garlic until smooth. Set aside 1 tablespoon of glaze for finishing.
Grill or pan-sear
Preheat a grill to medium-high (about 400°F/200°C) and oil the grates, or heat a large nonstick or cast-iron skillet over medium-high heat. Place salmon skin-side down and cook without moving for 4–6 minutes until skin is crisp and the fillet releases easily. Flip carefully and brush the tops with half the hot honey glaze.
Continue cooking 2–4 minutes more (depending on thickness) until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium—slightly translucent center—or cook to your preferred doneness. In the last 30–60 seconds, brush with remaining glaze to form a sticky coating. Remove from heat and let rest 2 minutes.
If using an oven instead: after searing skin-side down for 3–4 minutes in ovenproof skillet, transfer to 425°F (220°C) oven for 4–6 minutes, glazing in the last minute.
Assembly & Serve
Place a portion of roasted broccoli on each plate. Top with a glazed salmon fillet skin-side down. Spoon generous 2–3 tablespoons of mango salsa over each fillet.
Garnish with extra chopped cilantro and lime wedges. Serve immediately.