Broiled-Baked Bangkok Salmon Fillets

Serves 4

4 (6- to 8-ounce) salmon fillets with skin on, blotted dry
3/4 cup Silver Palate Smokey Maple Barbecue Sauce
2 teaspoons grated fresh ginger root
Snipped chives, for garnish, optional


In a flat glass dish, marinate salmon fillets in Silver Palate Smokey Maple Barbecue Sauce mixed with ginger for up to 1 hour at room temperature. Place fish, skin side down, on broiler pan. Preheat broiler. When hot, cook fish about 3 inches from heat for 5 to 6 minutes, or until the flesh is crisp and richly colored. Remove pan from broiler. Lower heat to 350° F. Return fish to oven and continue cooking until done, 5 to 7 minutes, depending on thickness. Serve at once sprinkled with chives, if desired. Serve with steamed asparagus and orzo.

Silver Palate Products used in this recipe: