Sweet and Saucy Grilled Salmon

Total Time
Prep 5 mins
Cook 15 mins

From America's Test Kitchen, with really good instructions from puppymomma's blog.

Ingredients Nutrition


  1. Put the jelly, scallions, cilantro, garlic, and lime zest into a food processor. Pulse the processor until the mixture is finely pureed.
  2. Put in a small saucepan over medium heat, bubbling away for 2-3 minutes. Add to the butter and mix while it all melts into the sauce. Remove from heat and allow to cool.
  3. Put the salmon face-down (presentation side) onto the foil. You are putting it face-down because during cooking, you will turn the fish over one time only, therefore ending-up with the pretty side face-up so you can re-glaze at the end.
  4. Now brush the less-attractive bottom side (which is now face-up) with the sauce.
  5. Put the aluminum foil trays with your salmon onto the grill. Cook for 6-8 minutes. Carefully flip the salmon fillets over with tongs.
  6. With a spoon, put a thick layer of the glaze on top and let the salmon finish cooking.
  7. Plate the salmon. Add a little more glaze on top and garnish it with lemon and cilantro.
Most Helpful

5 5

Sooo delicious! Made this wonderful salmon dish for dinner tonight and it was a hit. I made just as directed and grilled it on my indoor-outdoor grill. Will definitely make this recipe again. Made for Culinary Quest, 2014 - Pacific Northwest.

5 5

Yummy salmon. I'm not a huge fan of cilantro so I only used about half of it in the sauce. I used green jalapeno jelly but think the red one would add a special splash of color for this even tho the taste wouldn't be any different. This was easy to make and very tasty. Thanks for sharing. Made for Culinary Quest 2014.

5 5

Amazing concentrated flavors that are sweet (from the jelly), flavorful (from green onion & cilantro), and spicy (from jalapenos). We loved the taste as well as the colors in the beautiful glaze. A delightful recipe from America's Test Kitchen. 9/09 update - I think I've made this recipe 5 times now, and it really rocks! I double the sauce recipe and keep half in the refrigerator for the next batch.