Crispy-Skinned BBQ Chip-Flavored Salmon with Giardiniera Chimichurri | Jeff Mauro
This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
If you love barbecue potato chips and salmon, don’t miss this dish! Jeff Mauro—co-host of Food Network’s “The Kitchen” and author of Come On Over: 111 Fantastic Recipes for the Family That Cooks, Eats, and Laughs Together—uses a spice mix that tastes like the bottom of a bag of barbecue chips to flavor the fillets and then tops them with a piquant giardiniera-based sauce.
Note that Jeff’s online butcher shop, Mauro Provisions, sells barbecue chip dust (as well as oil-packed Chicago-style giardiniera). If you make your own dust, use the extra to season cheesesteaks, pork chops, tomatoes and whatever else you can think of.
For more high-flavor dishes by Jeff Mauro, try his Pig Candy BLT and Grand Slam Nacho Pretzel Dogs.
Come On Over: 111 Fantastic Recipes for the Family That Cooks, Eats, and Laughs Together
Come On Over: 111 Fantastic Recipes for the Family That Cooks, Eats, and Laughs Together Amazon $18 Buy Now Ingredients For the Giardiniera Chimichurri:
- ½ cup hot or sweet giardiniera (oil-packed Chicago-style is best; see note above)½ cup fresh parsley2 tablespoons red wine vinegarSalt and pepper
For the Barbecue Chip Dust (see note above):
- 3 tablespoons turbinado sugar1 tablespoon ancho chili powder1 ½ teaspoons cayenne pepper1 ½ teaspoons granulated garlic1 ½ teaspoons onion powder
1 tablespoon kosher salt1 ½ teaspoons crushed black peppercorns
For the Salmon:
- Four 4-ounce skin-on salmon fillets1 tablespoon Barbecue Chip Dust1 tablespoon olive oil
Yield Preparation
For the giardiniera chimichurri, combine all the ingredients in a mini-prep food processor and pulse about 10 times until coarse and uniform. Taste and adjust the seasonings with salt and pepper and more vinegar to bump up the acid and to thin out the mixture, if needed. Set aside.
For the barbecue chip dust, in a small bowl, mix all of the ingredients. Set aside 1 tablespoon and store the excess in an airtight container.
For the salmon, sprinkle the fillets all over with the barbecue chip dust, place on a wire rack set in a sheet pan and refrigerate for about 1 hour.
When you’re ready to cook the salmon, heat a large nonstick pan over medium heat and add the oil.
Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula and let the salmon cook until the flesh is golden brown and the internal temperature is 130°F, 2 to 3 minutes more.
Plate the fish skin-side up and top with the giardiniera chimichurri.