New This Month

Barbecued Salmon Fillets


Salmon steaks are brushed generously with a homemade barbecue sauce, then grilled. They are served on top of brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika, turmeric, and cumin.

  • Servings: 6
Barbecued Salmon Fillets

Photography: Sang An

Source: Martha Stewart Living, February 2001


  • 2 teaspoons canola oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, smashed
  • 1 carrot, peeled and roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 tomatoes, seeded and roughly chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons unsulfured molasses
  • 2 tablespoons honey
  • 2 tablespoons packed light-brown sugar
  • 2 teaspoons dry mustard
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of ground cayenne pepper, or to taste
  • 2 cups water
  • 6 five-ounce salmon, steaks or fillets
  • Spice Brown Rice Pilaf


  1. In a saucepan, heat oil over medium heat. Add onion, garlic, carrot, and celery. Cook vegetables until softened, 5 to 7 minutes. Add tomatoes; cook vegetables until very tender, about 10 minutes more. Add tomato paste, molasses, honey, sugar, mustard, cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, and 2 cups water; stir to combine. Simmer gently until thickened, about 30 minutes. Transfer to the bowl of a food processor or blender; puree until smooth. Refrigerate until ready to serve.

  2. Preheat a grill or grill pan to medium hot. Season fish with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush generously with sauce. Grill until fish is cooked through, 2 to 3 minutes per side. When fish is done, remove and discard skin. Serve over pilaf drizzled with reserved sauce.

Reviews Add a comment

  • SmartyShortz
    9 FEB, 2011
    My husband has been making this once/year for me for 7 years (since our second date) and it is amazing! Looking forward to it on V-Day this year! thanks Martha!
  • kikiscupcakes
    15 JUL, 2009
    This recipe is so simple and tastes great every time!