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Barbecued Salmon Fillets

  • Servings: 6
Barbecued Salmon Fillets

Photography: Sang An

Source: Martha Stewart Living, February 2001

Ingredients

  • 2 teaspoons canola oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, smashed
  • 1 carrot, roughly chopped
  • 1 stalk celery, 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
  • Spiced Brown Rice Pilaf

Directions

  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 (2)

  • cheftb 10 Jul, 2013

    I made this tonight with basmati rice and spinach. We don't have a grill/grill pan so I used my old-school George Foreman grill. It was delicious. I halved each of the ingredients for my small group. Will definitely make again...

  • eleffers 7 Jun, 2012

    This is a fabulous and fresh way to do salmon. Most guests will never ever have had salmon this way so it is fun to see reactions. The barbecue sauce is paired perfect with the fish. I like to serve it with a cold slaw in summer and a sauvignon blanc. Yum

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