Ancho Chile-Honey Glazed Salmon

Bobby Flay strikes again with this amazing spicy sweet salmon recipe from his Mesa Grill restaurant.

This was so easy and so good. next time I will do this on the BBQ.

The glaze used here is also available as a standalone recipe: Ancho Chile-Honey Glaze.

Ingredients

• 1/3 cup (80 ml) honey
• 1 Tbs (15 ml) ancho chili powder
• 1 Tbs (15 ml) Dijon mustard
• Salt & pepper
• 4 salmon fillets, 8 oz. (225 g) each
• 2 Tbs (30 ml) canola oil

Method

1. To make the glaze, whisk together the honey, ancho chili powder, and mustard in a small bowl, and season with salt and pepper.
2. Preheat a nonstick pan over high heat. Brush the salmon with oil on both sides, and season with salt and pepper.
3. Place the salmon in the pan, skin-side down, and cook until golden brown and a crust has formed, about 2 to 3 minutes.
4. Brush the top of the salmon with some of the glaze, flip over, and continue cooking about 2 minutes longer, until a crust has formed and the salmon is cooked to medium.
5. Remove the salmon from the pan, glazed-side up, and brush with some more of the ancho glaze.