As I write this post, Thanksgiving is coming to a close. I am getting ready for my work week and trying to finish my posts for the week. This recipe for BBQ Salmon was a request by my youngest son. His break from College started the weekend before Thanksgiving. That means, I had the chance to cook him a couple of meals before we left. He could have anything he chose.
And as you can discern by the content of this post, he chose BBQ Salmon. Even though the title is BBQ Salmon, this dish was cooked indoors in my cast iron skillet. The cast iron skillet is my favorite kitchen tool. It is so versatile. The grill marks were created by starting the cooking process of the salmon flesh side down on medium high heat. The salmon was finished in the oven under broil to get the sheen on the BBQ sauce.
In my growth as a chef, I have learned to make more complete dishes. Corn is a summer ingredient and is perfect at a BBQ. So I made a corn puree as the base of this dish. I also baked zucchini and squash with a little olive oil and kosher salt to round out the dish and complete the summer feel.
- 2 - 2.25 lbs of salmon
- 3 tablespoons Old Bay Seasoning
- Salt and pepper
- 1/4 cup Sweet Baby Ray's BBQ Sauce
- 1 - 2 tablespoons olive oil
- Cut the salmon into equal fillets (separating the thin end for an alternative use).
- Season the fillets generously with the Old Bay and salt and pepper.
- Heat the oil on medium high heat in a cast iron skillet.
- Place the salmon in the skillet flesh side down and cook for 2 minutes.
- Turn the fillets over and cook for another minute.
- Meanwhile, heat your oven to 325 degrees.
- Put the salmon fillets directly in the oven (the beauty of the cast iron skillet).
- Cook for approximately 8 minutes. Remove from the oven and turn the oven to high broil.
- Brush the BBQ sauce on the salmon fillets.
- Place back in the oven for 1 - 2 minutes (make sure the rack is on a high rack - close to the broiler).
- Serve and enjoy!