Mardi Gras Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. If they have skin, leave it on. Brush both sides lightly with 2 tbsp olive oil. Season evenly with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp garlic powder.

Make glaze

In a small bowl whisk together 4 tbsp hot honey, 1 tbsp soy sauce and 1 tbsp fresh lime juice until smooth. Taste and adjust heat or acidity as desired.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy cast-iron skillet/grill pan over medium-high heat until hot and shimmering.

Cook salmon

Oil the grill grates or add a thin film of oil to the pan. Place salmon skin-side down if applicable and cook for 4–5 minutes without moving to develop a crust. Flip carefully and brush the cooked side with half the hot-honey glaze. Cook another 3–4 minutes until salmon is opaque through most of the fillet and registers 125–130°F (52–54°C) for medium; cook a minute or two more for well done. During the last 30–60 seconds, brush the top with remaining glaze and let it set to a sticky sheen.

Rest

Transfer salmon to a plate and let rest for 3 minutes so juices redistribute and glaze firms slightly.

While salmon cooks, prepare the salsa. Peel and dice the mango to yield about 1 cup. Finely dice 1/2 cup red bell pepper and 1/4 cup red onion. Finely mince 1/2 jalapeño (remove seeds for milder heat). Chop 2 tbsp cilantro.

Combine diced mango, red bell pepper, red onion, jalapeño and cilantro in a bowl. Add 1 tbsp fresh lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir gently to combine. Taste and adjust salt or lime as needed. Refrigerate briefly if you prefer it chilled; otherwise serve at room temperature.

Toss 4 cups broccoli florets with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper, coating evenly.

Cook the broccoli while the salmon rests: either roast in a 425°F (220°C) oven on a sheet pan for 10–12 minutes until tender and slightly charred, or sauté in a hot skillet for 6–8 minutes until bright green and tender-crisp. If using the grill, place florets in a grill basket and cook 8–10 minutes, shaking occasionally.

Finish with a squeeze of 1/2 lemon if using and toss to combine.

Place a portion of broccoli on each plate. Top with a salmon fillet. Spoon 2–3 tbsp mango salsa over each fillet. Drizzle a little extra hot honey over the salsa if desired and scatter microgreens or cilantro leaves over the top.

Serve immediately while salmon is warm and glaze is glossy.