I’ve been trying to cook more fish lately (which means I’ve been cooking salmon and tilapia mostly since my grocery store doesn’t have much else). There are so many recipes with different flavor profiles for salmon so I’ve been going through and trying several out. This is the latest one and I was a big fan! The flavor is quite intense and made for a great dinner. I (very sadly) do not have a grill right now so I cooked these in a grill pan on the stove, but you could easily make this in a regular pan or even bake it.
- 2 tbs hot sauce, such as Frank’s
- 1 tbs packed dark brown sugar
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Four 5-ounce center-cut skin-on salmon fillets, about 1 inch thick
- Kosher salt and freshly ground black pepper
- Vegetable oil, for oiling the grill or pan
- Preheat an outdoor grill or grill pan on medium high.
- Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl.
- Sprinkle the salmon with salt and pepper. Brush the grill grate or pan lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.