In this installment of “Grill It!” Bobby gives us a spicy, savory recipe for delicious barbecue salmon that can be made almost entirely on the grill.
The weather is starting to warm up in some parts of the country, and unless you’re one of those “it’s never too cold to barbecue” purists who will grill in a parka, that means we’re inching up on the beginning of grilling season. In the spirit of warm days spent next to an open flame, we thought we’d feature this video of Bobby Flay getting creative with his Red Wine Barbecued Salmon recipe.
Granted, most of us don’t have an elaborate grilling setup like Bobby Flay, but don’t let that stop you from getting creative with your preparation on this dish. If you have a decent mixer, grinder, or food processor, you can make the hazelnut butter ahead of time in the comfort of your kitchen. You can also make the sauce on a stovetop if you want to make sure to have 100% control over the heat (and not risk any embers from your grill getting into the sauce).
No matter how or where you choose to prepare it, as long as you can get a nice crust and sear on your salmon, you’ll be headed down the right path. That means you need to be on a fairly high heat section of your grill, and you only need your fish on there for a couple of minutes. He doesn’t explicitly mention it, but we recommend only putting your barbecue sauce on one side of the fish, otherwise the sauce just becomes overpowering and you lose a lot of the flavor of the fish itself.
This recipe calls for a little more culinary finesse than some of the other recipes we have featured, but if done right, the flavor is so rich and delicious that you’ll be happy you put in the effort!
