Pioneer Woman BBQ Salmon with Cucumber Salad

Pioneer Woman BBQ salmon with cucumber salad turns chipotle-molasses glaze, fresh lime and crisp Persian cucumbers into a glossy broiled salmon dinner in 45 minutes. It's an easy weeknight dinner for spring, summer or busy weeknights, and it's broiled until caramelized.

Salt the cucumbers for the full 15 minutes because that pulls out their water, which keeps the salad crisp instead of watery. Skip it and the dressing turns soggy once it sits.

The sauce gets its backbone from a mix of ketchup, molasses and brown sugar, which sounds straightforward until you add chipotle and apple cider vinegar for depth. Brushing the salmon twice, first before baking and then before broiling, builds layers of sticky glaze that caramelize into a dark, jammy crust.

Pioneer Woman BBQ Salmon with Cucumber Salad

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

707

kcal

A spiced chipotle-molasses glaze coats center-cut salmon fillet that bakes then broils until caramelized and glossy. The cool, tangy cucumber salad with lime and cilantro makes a bright counterpoint to the rich, smoky fish.

Ingredients

• 1 1-pound package Persian cucumbers, cut into 1/2-inch chunks
  

• 2 1/2 tsp. kosher salt
  

• 1/2 c. sour cream
  

• 3 tbsp. fresh lime juice
  

• 2 tsp. honey or agave syrup
  

• 3 scallions, thinly sliced
  

• 1/2 jalapeño pepper, finely diced (remove seeds for less heat)
  

• 1/2 c. fresh cilantro, roughly chopped
  

• 1 tablespoon vegetable oil
  

• 1 garlic clove, finely chopped
  

• 1/2 c. ketchup
  

• 3 tbsp. molasses
  

• 2 tbsp. packed light brown sugar
  

• 2 tbsp. apple cider vinegar
  

• 1 tbsp. chopped canned chipotle chile in adobo sauce
  

• 2 tsp. Worcestershire sauce
  

• 1 tsp. ground cumin
  

• 1 2-pound center-cut salmon filet
  

• 1 1/2 tsp. kosher salt
  

• 1/2 tsp. black pepper
  

• Sliced scallions, for garnish
  

Directions

• Prep the oven and cucumbers: Position a rack in the upper third of the oven and preheat to 425°F, then line a baking sheet with foil. Toss the Persian cucumbers with 2 teaspoons salt in a colander set over a bowl and let them drain for 15 minutes, then rinse and pat dry.
• Make the cucumber salad: Whisk together the sour cream, lime juice, honey and remaining 1/2 teaspoon salt in a medium bowl until smooth. Add the drained cucumbers, scallions, jalapeño and cilantro, then toss to combine and refrigerate until ready to serve.
• Build the BBQ sauce: Heat the vegetable oil in a small saucepan over medium heat, then add the garlic and cook for about 30 seconds until sizzling. Add the ketchup, molasses, brown sugar, apple cider vinegar, chipotle, Worcestershire sauce and cumin. Bring to a simmer and cook for 3 to 4 minutes until slightly thickened.
• Reserve sauce and season salmon: Remove 5 to 6 tablespoons of the sauce to a bowl and set aside for brushing. Place the salmon on the foil-lined baking sheet, then sprinkle with salt and pepper and brush with 2 to 3 tablespoons of reserved sauce.
• Bake and broil: Bake the salmon for about 10 minutes until almost cooked through, then remove from the oven and turn on the broiler. Brush with another 2 to 3 tablespoons of reserved sauce and broil for 1 to 2 minutes until glazed and caramelized.
• Finish and serve: Sprinkle the salmon with sliced scallions for garnish. Serve with the chilled cucumber salad and the remaining sauce on the side.

Tools for this recipe

• Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan, OXO 5-quart stainless steel colander, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of salmon?

A center-cut fillet cooks evenly because it's the same thickness throughout, so the timing stays consistent. A thinner tail fillet will cook faster, so check it after 8 minutes to avoid drying it out.

How do I store leftovers?

Keep cooked salmon and cucumber salad in separate airtight containers in the fridge for up to 2 days. The fish is best eaten cold or at room temperature, but don't reheat it because it will dry out.

Can I make the BBQ sauce ahead of time?

The sauce keeps in the fridge for up to 5 days, so mix it up the night before if you want. Just reheat it gently on the stovetop before brushing onto the salmon.

What if I don't like chipotle heat?

Use just 1/2 tablespoon of the chipotle instead of 1 tablespoon to dial back the spice. You can also skip the jalapeño in the cucumber salad or remove all its seeds for a milder version.

Why does the salmon need two brush coats?

The first coat bakes onto the fish and seals in moisture, while the second coat under the broiler caramelizes and builds that glossy, dark exterior. One coat alone won't give you that rich, sticky crust.