Mexico Barbecued Salmon Fillet Recipe

Mexico Barbecued Salmon Fillet Recipe

The sauce for this dish is vibrant with hot, sweet and sour flavors that permeate the fish before and during cooking.



  • 1 small red onion

  • 1 garlic clove

  • 6 plum tomatoes

  • 25g/1oz/2 tbsp butter

  • 45ml/3 tbsp tomato ketchup

  • 30ml/2 tbsp Dijon mustard

  • 30ml/2 tbsp dark brown sugar

  • 15ml/1 tbsp runny honey

  • 5ml/1 tbsp cayenne pepper

  • 15ml/1 tbsp ancho chili powder

  • 15ml/1 tbsp paprika

  • 15ml/1 tbsp Worcestershire sauce

  • 4 salmon fillets, about 175g/6oz each

  1. Using a sharp knife, finely chop the red onion and finely dice the garlic.

  2. Next, dice the plum tomatoes finely and set them aside.

  3. Melt the butter in a large, heavy-based saucepan and gently cook the onion and garlic until translucent.

  4. Add the tomatoes to the saucepan and allow to simmer for 15 minutes.

  5. Add the remaining ingredients, excluding the salmon, and simmer for a further 20 minutes. Pour the mixture into a food processor and blend until smooth. Leave to cool.

  6. Brush the salmon fillets with the sauce, and chill tor at least 2 hour. Cook on a hot barbecue for 6 minutes, basting with the sauce and turning once.

More About Grilled Salmon Recipes

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