Equipment
* optional
Ingredients
Salmon
- 300 g salmon fillets, skin-on or skinless
- 5 ml olive oil
- 2 g salt
- 1 g black pepper, freshly ground
Spicy Glaze
- 60 ml barbecue sauce
- 30 g pickled hot peppers, finely chopped
Nutrition (per serving)
Method
Preheat your oven to 200 C / 400 F. Line a baking sheet with parchment paper to prevent the sugars in the barbecue sauce from sticking to the pan.
In a small mixing bowl, combine the barbecue sauce and the finely chopped pickled hot peppers. Stir until the peppers are evenly distributed throughout the sauce.
Pat the salmon fillets dry with a paper towel. Rub them lightly with olive oil, then season evenly with salt and black pepper. Place them on the prepared baking sheet. Wash your hands thoroughly after handling raw fish to prevent cross-contamination.
Using a pastry brush or spoon, generously coat the top and sides of each salmon fillet with the spicy barbecue sauce mixture.
Roast the salmon in the preheated oven for 12 to 15 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 63 C / 145 F.
Remove the salmon from the oven and let it rest on the baking sheet for 3 minutes before transferring to plates. Serve immediately.
Chef's Notes
- Patting the salmon completely dry before oiling helps the glaze adhere properly and prevents the fish from steaming in its own moisture.
- The acidity in pickled hot peppers perfectly cuts through the rich, fatty nature of the salmon and the deep sweetness of commercial barbecue sauces.
- If you prefer a crispier edge on your salmon, slide it under the broiler for the final 60 to 90 seconds of cooking, keeping a very close eye so the sugars in the glaze do not scorch.
- When cooking fish, thick center-cut fillets will require slightly more time than thin tail pieces. Try to buy fillets of uniform thickness for even roasting.
Storage
Refrigerator: 3 days — Store in an airtight container. The glaze may soften the fish texture over time.
Freezer: 1 month — Wrap tightly in plastic wrap and foil. Texture will degrade slightly upon thawing.
Reheating: Reheat gently in a 135 C / 275 F oven until just warmed through to avoid overcooking.
