Best Grilled Salmon With Cherry Tomato Barbecue Sauce Recipes

Salmon & Melting Cherry Tomatoes image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 8

Good olive oil
1 cup chopped sweet onion, such as Vidalia
2 teaspoons minced garlic (2 cloves)
2 cups (1 pint) cherry or grape tomatoes, halved through the stem
Kosher salt and freshly ground black pepper
1 1/2 tablespoons good balsamic vinegar
1 1/2 tablespoons julienned fresh basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Steps:

Preheat the oven to 425 degrees F.
Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.
Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.
Reheat the tomatoes, season to taste, and serve hot, warm, or at room temperature along with the salmon.

Cherry Sauce for Grilled Salmon image

Provided by Charlotte J

Categories Sauces

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups pitted fresh sweet cherries
1/2 cup water
1/2 cup dry white wine
1/4 cup chopped onion
1 garlic clove, finely chopped
2 tablespoons honey
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
salmon (to grill)

Steps:

In a large saucepan, combine all ingredients and bring to a boil over medium-high heat.
Reduce heat and simmer, uncovered, 30 minutes or until mixture thickens, stirring frequently.

Nutrition Facts : Calories 90.6, Fat 0.2, Sodium 196.1, Carbohydrate 19.8, Fiber 1.8, Sugar 16.2, Protein 1

Cedar Plank Salmon with Grilled Cherry Tomatoes image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h

Yield 8 to 9 servings

Number Of Ingredients 7

3 center-cut salmon fillets, skin and pin bones removed
Kosher salt and freshly ground black pepper
3 teaspoons demerara or light brown sugar
16 ounces cherry tomatoes, preferably multi-colored
1 tablespoon olive oil
1/2 cup fresh flat-leaf parsley leaves
Juice of 1 lemon

Steps:

Soak 3 large cedar planks for grilling in water for 30 minutes. Prepare a grill for indirect cooking for the salmon and direct cooking for the tomatoes. Preheat a grill basket.
Sprinkle both sides of the salmon fillets with salt and pepper, then place them on the soaked planks skin-side down. Sprinkle the top of each with 1 teaspoon of sugar. Grill the salmon on the planks over indirect heat until just cooked through and the internal temperature registers 135 degrees F with an instant-read thermometer, 25 to 30 minutes.
Meanwhile, toss the cherry tomatoes with the olive oil and some salt.
When the salmon fillets are ready, leave them on the planks and transfer the whole thing to a serving platter; loosely tent with foil.
Add the cherry tomatoes to the grill basket and cook, stirring occasionally, until they are just blistered and some are starting to burst, 2 to 3 minutes. Carefully remove the tomatoes to a mixing bowl and toss with the parsley, lemon juice, 1/2 teaspoon salt and a few grinds of pepper.
Spoon the tomato mixture over the salmon and serve immediately.

Grilled Salmon with Cherry Tomato Barbecue Sauce image

Yield Serves 4

Number Of Ingredients 7

2 pints cherry tomatoes, preferably Sunburst, halved
Kosher salt
1/4 cup Barbecue Sauce (page 247), or to taste, warmed
4 (6-ounce) skinless, boneless center-cut salmon fillets, patted dry
Freshly ground black pepper
Extra-virgin olive oil
Fleur de sel or other coarse sea salt

Steps:

Preheat the oven to 200°F.
Arrange the tomatoes, cut sides up, in a single layer on a rimmed baking sheet lined with parchment paper. Sprinkle a little kosher salt all over. Bake until the tomatoes have concentrated their flavor (the skins will wrinkle a little) but are not dry, about 30 minutes.
Transfer the tomatoes to a bowl and add the sauce. Gently toss until the tomatoes are evenly coated, adding more sauce if you like. Let stand for 15 minutes.
Heat your grill or a grill pan to medium-high.
Season the salmon on both sides with salt and pepper, then drizzle a little oil all over. Put on the grill, flat side down, and cook until the flesh releases easily from the grill grate, about 4 minutes. Carefully flip and cook until a thin-bladed knife slides through the side of the fish against the grain with no resistance, about 2 minutes longer.
Transfer the salmon to plates, spoon the sauce over the salmon, sprinkle with fleur de sel, and serve.
To concentrate the flavor of your tomatoes, you can use the technique above or, if you have a gas oven, you can put the tray of tomatoes in the oven overnight. Leave the oven off; the heat from the pilot light alone will have the same effect.