- Pride of Bristol Bay Wild Salmon, cut into 4 (6-ounce) portions
- 4-6 Tablespoons Jalapeno Pepper Jell
- Purple Pickled Onions
- Steamed Rice
Sweet and Spicy Salmon Recipe
This sweet and spicy salmon recipe comes together with co-stars, Jalapeno Jelly and Pickled Onion. Even though pepper jelly is readily available at my local stores, we had a bumper crop of jalapenos this summer, so we made our own jalapeno jelly which comes together quickly if you have a food processor. If you like a little extra heat, you can increase the jalapeno count and decrease the bell peppers by the same volume.
This dish calls for some acid to balance it out, the Pickled Onion garnish provides that plus a crunch. You will find that the pickled onions are also great on sandwiches, burgers, tacos and more. Plus, the color makes everything look good too. But, if pickled onions aren’t your thing, a squeeze of lemon or lime will provide the acid this dish needs.
Wondering which wine to pair with this dish? Sommelier, Paul Bologna of The Edge Steakhouse inside the Ritz Carlton in Rancho Mirage, California selected a dry Reisling with the perception of sweet, like those from Washington State or the Clare Valley wine region of Australia to pair with this dish. He explained that his wine selection will provide “contrast to foil the spiciness of the jalapenos.”
Sweet & Spicy Salmon Recipe
Start by purchasing or making the Pickled Onions. This part can even be done a day or more ahead. If you choose to make them yourself, you can use my recipe here (the hardest part is cutting super thin slices).
Next, put the rice on to cook. Note: I like to rinse my rice several times until the water is clear, but that is just me.
The salmon is the quickest part, so be sure to check your time on the rice so that the fish is not done before the rice is ready. After checking for stray pin bones and cutting the Pride of Bristol Bay Wild Salmon into portions, slather a heaping tablespoon of the jalapeno jelly on each portion.
Preheat your BBQ and add the salmon on top of a pre-soaked cedar plank or skin side straight on the grill, but only when your grill is nice and hot. You won’t be flipping it, the heat will melt the pepper jelly right on the fish and make it delish. Remember that temperatures will vary on a grill and that fish come in varied sizes and thicknesses, and that makes the cooking time vary as well. Generally, it takes about 8 minutes per inch of thickness when directly on the grill, or about 12 minutes when on a plank - but check it before then to avoid dry fish. Don’t overcook it - little translucency in the middle is perfect. It is done when the meat begins to flake when poked with a fork, so pull it off and serve on top of some rice and garnish with a big ole heap of the pickled purple onions.
Nancy Ingersoll is a recipe developer and food photographer working out of both San Diego and San Jose, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.
Recipe and Photography by Nancy Ingersoll
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