BBQ Salmon
Crispy and moist salmon fillets smothered with homemade BBQ sauce and served over rice and pineapple.
Servings: 4
Ingredients
- 24 oz salmon fillets 4, 6 ounce fillets
- 1 tablespoon olive oil
- kosher salt and pepper to taste
- 2 tsp sesame seeds to garnish
BBQ SAUCE:
- 1/2 cup ketchup
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 tsp onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
OPTIONAL TO SERVE:
- cooked rice
- pineapple chunks
Instructions
- In a medium mixing bowl, combine all BBQ sauce ingredients and whisk well. Set aside until ready to use.
- Heat oil in a large non-stick pan over medium heat. Quickly season the filets with a pinch of salt and pepper. Add them to the hot pan and cook for 2-3 minutes per side, or until nicely golden.
- Meanwhile, preheat the broiler.
- Add the BBQ sauce to the pan, and allow it to simmer for 3-4 minutes, spooning it all over the salmon.
- Broil for 2-3 minutes, or until salmon is lightly charred and flaky. Remove from the oven and sprinkle with sesame seeds.
- Serve over cooked rice with pineapple chunks(highly recommend this combo!), if desired, and enjoy!
Notes
- Salmon: use salmon with skin or skinless. You may use any other fish or protein. Consider chicken breast if you don't like salmon.
- We prefer you make your own bbq sauce at home, but ultimately, you may use store-bought.
- Pineapple: This is optional, but complements the salmon so well. You may use mango in place of pineapple.
- Serve over rice, quinoa, pasta, or zoodles.
- Store leftovers in a sealed container for up to 3 days.
Nutrition
Calories: 383kcal | Carbohydrates: 27g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 949mg | Potassium: 978mg | Fiber: 1g | Sugar: 24g | Vitamin A: 401IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg