Barbecued Salmon Fillets

Barbecued Salmon Fillets
Photo: Sang An

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.


  • 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 ½ teaspoons coarse salt

  • ½ 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.

Related Articles