Sweet and Spicy Grilled Salmon
The decadent-tasting "good" fat in salmon complements the sweet-spicy Buffalo glaze. The skin gets caramelized and crisp on the grill as the sauce drips onto it. It's delicious, but can be discarded to save fat and calories. (The numbers below include the skin.) A crisp and refreshing celery slaw is dressed with the same sauce, made creamy with light mayo, and brightened with onions and chives.
Ingreadient
- 2 tablespoons hot sauce, such as frank's
- 1 tablespoon packed dark brown sugar
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons light mayonnaise
- 1 tablespoon snipped chives
- 8 stalks celery, very thinly sliced in half moons on an angle
- 1/2 small red onion, very thinly sliced
- 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
Direction
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