Honey Barbequed Salmon with Mache

This grilled salmon gets coated in one of the most complex barbecue sauces you’ll ever make at home. Honey, ketchup, coarse-grain mustard, fresh jalapeño, curry powder, soy sauce, rice vinegar, and hot sauce all simmer together into a sticky, sweet-spicy glaze with serious depth. It’s sweet, hot, tangy, and smoky all at once.

The sauce does double duty as both a marinade and a glaze. Brush it generously on both sides of each fillet before they hit the grill, and the sugars in the honey and ketchup caramelize fast over the hot coals, building a lacquered crust in just three minutes per side. The salmon stays moist inside while the outside gets sticky and charred at the edges.

Serving the glazed fillets on a bed of mâche (lamb’s lettuce) with a malt vinegar and cilantro dressing is a brilliant contrast. The cool, tender greens and sharp, tangy dressing cut through the rich, sweet sauce and reset your palate between bites.

Chef Tips

• The sauce keeps refrigerated for up to a week, so make it ahead. It actually improves as the flavors meld overnight.
• Oil the grill rack well before cooking. The honey in the sauce will stick aggressively to a dry grate.
• Three minutes per side over high heat is all the salmon needs. The fillets should just flake when tested with a fork. Overcooked salmon turns dry and chalky.
• Chill the malt vinegar dressing for 15 minutes before spooning it over the salmon. Cold dressing on hot fish creates a great temperature contrast.

Variations

• Oven version: Broil the glazed fillets for 3-4 minutes per side if you don’t have access to a grill.
• Arugula swap: Use peppery arugula instead of mâche for a more assertive green that stands up to the bold sauce.
• Chicken: This sauce works beautifully on grilled chicken thighs. Increase grilling time to 5-6 minutes per side.