Mardi Gras Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides with kosher salt (1 tsp) and black pepper (1 tsp). Lightly brush both sides with 2 tbs olive oil.

Make glaze

In a small saucepan or microwave-safe bowl combine hot honey (1 tbs), honey (2 tbs), apple cider vinegar (1 tsp), smoked paprika (1 tsp), cayenne pepper (1 tsp), and minced garlic (1 tsp). Warm gently over low heat just until combined and fluid, stirring for 1–2 minutes. Remove from heat and keep warm.

Grill salmon

Preheat grill (or grill pan) to medium-high heat (~400°F / 200°C). Oil the grates. Place salmon skin-side down and grill, covered if possible, 4–5 minutes. Flip carefully and grill 2–4 minutes more until salmon registers 125–130°F (51–54°C) for medium; flesh should flake but still be moist. During the last 1–2 minutes of cooking, brush 1–2 tbs of the warm hot-honey glaze onto the top of each fillet in 2 quick coats to form a glossy finish.

Combine diced mango (1 cup), red bell pepper (1 cup), minced red onion (1/4 cup approx), minced jalapeño (1 tsp), chopped cilantro (2 tbs), lime juice (2 tbs), olive oil (1 tsp), salt (1 tsp), and black pepper (1/2 tsp) in a medium bowl. Stir gently to combine. Taste and adjust salt or lime juice. Let sit 10 minutes at room temperature to allow flavors to meld while salmon cooks.

Cook broccoli

While grill is heating, toss broccoli florets (4 cups) with 1 tbs olive oil, lemon zest (1 tsp), lemon juice (1 tbs), salt (1/2 tsp) and black pepper (1/4 tsp). Spread on a sheet pan and either roast at 425°F (220°C) for 12–15 minutes until edges are lightly charred and tender, or cook on the grill in a grill basket for 8–10 minutes, turning once, until tender-crisp.

Plate: divide broccoli among 4 plates. Place a glazed salmon fillet on each bed of broccoli. Spoon generous 1/4 cup mango salsa over top of each fillet.

Garnish: drizzle a small additional amount of extra hot honey (about 1/2 tsp per plate) over the salmon if desired, sprinkle microgreens or chopped cilantro (2 tbs total divided) and serve with a lime wedge on each plate.

Serving temperature & timing: Serve immediately so glaze is glossy and salsa is bright. Leftover glaze can be refrigerated up to 3 days.