When I look for recipe ideas one of the must visit places is America’s Test Kitchen. If you’ve ever seen the PBS show you probably know why. They refine recipes by trying multiple variations until it is where it should be. This week salmon was on the menu so during my online searches I knew I had to try this one based on the title alone: Sweet and Saucy Charcoal-Grilled Salmon with Lime-Jalapeño Glaze. The only issue was that our local grocery store didn’t have jalapeño or hot pepper jelly but I was able to find it at the specialty grocery store. If you have a grill and don’t mind a little bit of prep to make the glaze then you should make this. The next time I make it I will probably add a little more heat with some sriracha.
- 1/2 cup jalapeño or hot pepper jelly
- 1/2 cup packed fresh cilantro leaves
- 1 tsp grated lime zest (1 lime)
- Juice from 1 lime
- 2 garlic cloves, rough mince
- 2 scallions, chopped rough
- 2 tbsp unsalted butter
- 4 salmon fillets, skin removed
- Salt and pepper
- Process jelly, cilantro, lime zest, lime juice, garlic, and scallions in food processor until smooth.
- Heat glaze in small saucepan over medium heat until just bubbling, 2 to 3 minutes. Remove from heat and transfer 1/4 cup glaze to small bowl to cool slightly. Stir butter into glaze remaining in saucepan, cover, and set aside.
- Use heavy-duty foil to make 7 by 5-inch trays for each filet. Coat trays with cooking spray or lightly rub with oil (veggie or olive).
- Season salmon with salt and pepper, brush each side of each fillet with 1/2 tablespoon reserved glaze (without butter), and place skinned side up on trays.
- Place trays with salmon on the grill and cook on high (~450°) until glaze forms golden brown crust, 6 to 8 minutes. (Move fillets to cooler part of the grill if they darken too soon.)
- Using tongs, flip salmon and cook 1 minute. Spoon half of buttered glaze on salmon and cook until center of each fillet is still just translucent, about 1 minute.
- Transfer salmon to platter and spoon remaining buttered glaze over it. Serve.