Mardi Gras Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. Season evenly with 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 0.5 tsp garlic powder. Let sit at room temperature while you prepare the salsa and broccoli (10–15 minutes).

Make glaze

In a small bowl whisk together 4 tbs hot honey, 1 tbs Dijon mustard, and 1 tbs fresh lime juice until smooth. Taste and adjust heat/sweetness if desired (add more hot honey to increase sweetness/heat, or a little water to thin). Reserve 1.5 tbs of glaze for finishing.

Grill or pan-sear salmon

Heat a grill to medium-high (about 400°F / 200°C) or heat a heavy skillet (cast-iron) over medium-high heat and add a thin film of oil. If grilling, oil the grates. Place salmon skin-side down and cook without moving 4–5 minutes until the skin releases and has grill marks. Flip carefully and cook 2–4 minutes more depending on thickness, until salmon reaches medium (internal temp 125–130°F / 52–54°C) or your preferred doneness. In the last 1–2 minutes of cooking, brush the top (flesh side) of each fillet generously with the hot honey glaze; allow it to caramelize but not burn.

Finish salmon

Remove salmon from heat and rest 3–4 minutes. Spoon the reserved 1.5 tbs glaze over each fillet just before serving for a glossy finish.

Prepare the mango: peel and dice the mango into roughly 1/4- to 1/2-inch cubes. Dice the red bell pepper to a similar size. Finely dice the red onion and jalapeño (remove seeds if you want less heat). Place mango, bell pepper, onion, and jalapeño in a medium bowl.

Season salsa: Add 2 tbs fresh lime juice, 2 tbs chopped cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Gently toss to combine. Taste and adjust seasoning (more lime or a pinch more salt as needed). Let sit 5–10 minutes to marry flavors while you finish the salmon and broccoli.

Cook broccoli

While the salmon cooks, toss 4 cups broccoli florets with 1 tbs olive oil, 1 tsp minced garlic, 0.25 tsp red pepper flakes, and 0.5 tsp salt. Spread on a baking sheet in a single layer and roast in a 425°F (220°C) oven for 10–12 minutes until crisp-tender and slightly charred. Alternatively, sauté in a hot skillet 5–7 minutes until bright green and tender-crisp.

Finish and plate

Divide roasted broccoli among 4 plates. Place a glazed salmon fillet on each plate and spoon a generous 1/4–1/3 cup mango salsa over the salmon. Garnish with a lime wedge alongside. Serve immediately.