Mardi Gras Salmon Recipe

Prep salmon

Pat the salmon fillets dry with paper towels. Check for pin bones and remove if present. Place fillets skin-side down on a plate.

Make marinade/glaze

In a small bowl combine 4 tbs hot honey, 2 tbs soy sauce, 2 tbs fresh lime juice, 1 tbs olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Whisk until smooth.

Marinate

Brush or spoon about half of the glaze over the flesh side of each fillet. Reserve the remaining glaze for basting and finishing. Let the salmon sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat grill or grill pan

Preheat an outdoor grill or heavy grill pan over medium-high heat (about 375–425°F / 190–220°C). Oil the grates lightly or brush the pan with oil to prevent sticking.

Grill salmon

Place salmon skin-side down and grill covered for 4–6 minutes, depending on thickness, without moving so skin crisps. Flip carefully and grill flesh-side for 2–4 minutes, basting once with reserved glaze, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or cook longer to desired doneness. Remove from heat and let rest 3 minutes.

Finish

If desired, spoon an additional 1–2 tsp hot honey over each fillet for a bright glaze before topping with salsa.

While salmon is marinating, combine 1 cup diced ripe mango, 1/2 cup finely diced red bell pepper, 1/4 cup finely chopped red onion, 1 minced jalapeño (seeded if you prefer less heat), 2 tbs chopped fresh cilantro, 1 tbs lime juice, 1 tsp honey (optional), 1/4 tsp kosher salt and 1/8 tsp black pepper in a medium bowl. Gently toss to combine.

Taste and adjust seasoning: add more lime juice, salt, or a touch more honey if mango is tart. Refrigerate until ready to serve; bring to room temperature just before plating for best flavor.

Preheat oven to 425°F (220°C) if roasting, or heat a large skillet for sautéing. Toss 4 cups broccoli florets with 1 tbs olive oil, 1 tsp minced garlic, 1 tsp fresh lemon juice, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Roast method: spread broccoli in a single layer on a rimmed baking sheet and roast 12–15 minutes, tossing once, until edges are browned and tender. Sauté method: cook in a hot skillet over medium-high heat 6–8 minutes, stirring occasionally, until tender-crisp and slightly charred.

Finish with a squeeze of lemon if desired and adjust seasoning. Keep warm until plating.

Place a portion of broccoli on each plate. Top with a grilled salmon fillet skin-side down. Spoon 2–3 tbs mango salsa over each fillet (or to taste). Drizzle with up to 1/2 tsp extra hot honey per plate for extra heat and shine.

Garnish with microgreens or extra cilantro and serve with a lime wedge alongside. Serve immediately.