Grilled Salmon with Surf Sauce

Surf and turf gets reimagined here as surf and surf. Thick salmon steaks get grilled with a spicy barbecue glaze, then topped with a warm sauce loaded with shrimp, sauteed mushrooms, and a kick of horseradish.

The sauce comes together fast. Mushrooms get softened in margarine, then you stir in barbecue sauce, cooked shrimp, and horseradish. Keep the heat low so the shrimp just warm through without getting rubbery. The horseradish is the sneaky MVP here, cutting through the sweetness of the barbecue sauce and adding a sharp bite that pairs naturally with seafood.

Half the barbecue sauce goes into the shrimp mixture. The other half gets brushed directly onto the salmon as it grills. This double hit of sauce ties everything together on the plate.

Grill over low coals if you’re outside, or broil if you’re not. Either way, cook until the salmon flakes easily with a fork, brushing with more sauce each time you check it. That repeated basting builds up a sticky, caramelized glaze on the surface.

Pro Tips

• Use 1-inch thick salmon steaks so they hold together on the grill without falling apart through the grates.
• Grease the grill well. Barbecue sauce is sugar-heavy and will stick aggressively to a dry grate.
• Don’t overcook the shrimp in the sauce. They’re already cooked, so they just need to be heated through, about 2 minutes max.
• Let the salmon rest a minute off heat before spooning the sauce over. This prevents the sauce from sliding off immediately.

Variations

• Swap horseradish for a squeeze of sriracha if you prefer a different kind of heat.
• Use portobello mushroom slices instead of button mushrooms for a meatier texture in the sauce.
• Try this with swordfish or mahi-mahi steaks if salmon isn’t available.