Braided Salmon
By Bruce Mitchell
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 1 large salmon fillet (about 2–2.5 lbs), skin removed and bones pulled
- 2–3 tbsp Blackstone All-purpose seasoning Add To Cart
- 1–2 tsp crushed red pepper (optional, for heat)
- 2 tbsp sesame seeds
- 1 stick (½ cup) unsalted butter
- 2–3 tbsp chopped garlic (fresh or pre-minced)
- 2–3 tbsp honey
Directions
- Check the salmon fillet for bones and remove any you find.
- Slice the fillet into three long strips lengthwise, leaving one end connected so it stays together.
- Braid the strips gently, just like braiding hair, and tuck the end under to secure.
- In a small saucepan, melt the butter over medium heat, add the garlic, and cook until fragrant, about 1–2 minutes.
- Stir in the honey until well combined and keep warm.
- Lightly coat the braided salmon with all-purpose seasoning and sprinkle on crushed red pepper if desired.
- Preheat a flat top griddle, skillet, or large pan over medium heat.
- Place the salmon on the cooking surface and cook slowly to keep it tender.
- Flip carefully after several minutes once the first side has developed color.
- Sprinkle sesame seeds over the top while cooking.
- Continue cooking until the salmon is opaque and flakes easily, about 8–12 minutes total depending on thickness.
- Transfer the cooked salmon to a platter and spoon the honey garlic butter glaze generously over the top.
- Serve with warm red beans and rice.
