BBQ Baked Salmon
Enjoy delicious barbecue, regardless of the season.
- 4 4-ounce salmon fillets
- 1 tablespoon olive oil
- 1/4 cup ketchup
- 1 garlic clove, minced
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
Preheat oven to 400°F. Stir together ketchup, garlic, honey, apple cider vinegar, smoked paprika, pepper, Worcestershire, and Dijon in a small bowl until combined.
Rinse salmon and pat dry. Pour olive oil over the fillets and rub onto each fillet until they are evenly coated. Line the fillets up on a rimmed baking sheet fitted with a cooling rack, about three inches apart from each other. Take half of the barbecue sauce and brush over fillets. Bake for 12-15 minutes or until salmon is cooked through. In the last two minutes of baking, brush the fillets with remaining barbecue sauce.
Let the fillets rest for two minutes before serving. Serve with a lightly dressed coleslaw, or side of your choice.
Handy Hint: To help the fish retain moisture, keep the pan loosely covered with tin foil in the first half of baking. This will "steam" the fish as it bakes. In the second half of baking, remove the foil to let the barbecue sauce caramelize.
|Saturated fat||1.9 g|
|Polyunsaturated fat||4 g|
|Monounsaturated fat||5.5 g|