How to make it

  • Combine all ingredients in a large bowl up to and including the cilantro
  • In a separate bowl, add the lime juice and spices, whisk in the olive oil a little at at time. Add to the salsa and toss gently to combine. Refrigerate for at least one hour.
  • Preheat oven to 425 degrees.
  • Pre-heat skillet over medium heat, (I like to use a good quality non-stick skillet for the first part of this process, but a cast
  • iron skillet or grill pan will also work, or this can also be done on the grill.)
  • Salt & pepper both sides of the salmon filets and drizzle
  • some olive oil in the pan.
  • Sear the filets no more than 3 minutes on each side.
  • Carefully
  • transfer the salmon to a foil or parchment lined sheet pan and brush generously with the barbecue sauce on the top and sides of each filet.
  • Place the pan in a 425 degree oven for 5 minutes or until the barbecue sauce begins to caramelize.
  • Serve over a mound of the roasted corn & black bean salsa and garnish with a few sprigs
  • of fresh cilantro.
  • Combine vinegar, liquid smoke, and brown sugar. Stir until sugar is dissolved.
  • Add and combine the rest of ingredients well and refrigerate.

Reviews & Comments 5

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    " It was excellent "
    elkabong ate it and said...
    Kabong, 5 Forks!
    Was this review helpful? Yes Flag
    " It was excellent "
    woodstock ate it and said...
    Great Post, wish Maire was still active on the GR I believe Invisable Chef would have also given you 5 forks
    Was this review helpful? Yes Flag
    " It was excellent "
    danipal ate it and said...
    Great recipe! 5 forks!
    Was this review helpful? Yes Flag
    " It was excellent "
    sxrxrr ate it and said...
    Great combination a definite winner! Another High 5.
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    This sounds fantastic. Love the combination of flavors and the salsa and sauce sound incredible. Great post and a high 5.
    Was this review helpful? Yes Flag

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