True confessions. When I bought my first piece of Tasmanian salmon at a fish market whose seafood is so fresh they use it for sushi, I waited until my husband ate every last delicious bite and raved about it being “the best salmon I’ve ever had in my life,” before I told him what I had paid for it. Seriously… it was as expensive as filet mignon! But once he tasted it, it became a top request at our house. Fortunately you don’t need a lot of it because it’s so rich. One relatively small portion really fills you up.
salmon filet bbq
For starters, you don't have to use Tazmanian salmon for this dish, but it's my favorite kind and I highly recommend trying it, if you can even find it.
This is an easy way to make it in the oven if you don't want to mess with the outdoor grill. I use the finest ingredients including barbecue sauce without corn syrup. It cooks on high heat on broil and so fast that the top comes out perfectly sugary and crispy and the rest of the salmon is al dente! Can salmon really be al dente or is that term just for pasta? Anyway, it's perfection!
1 lb salmon filet (Tazmanian or any other)
¾ cup of your favorite or homemade BBQ sauce
Preheat oven to broil, making sure you have a rack very close to the top
Place the salmon filets in an oven safe pan and generously coat them with BBQ sauce. Once the oven reaches 500 degrees, place the pan in the oven.
Broil for 10-12 minutes, depending on the thickness of the filet. Make sure it’s caramelized, but don’t overcook. Serve immediately.