- Oily fish
- Salmon fillet
I made this salmon dish for my husband's boss who cannot get enough heat in his food. You will love this recipe if you love garlic and very spicy food.
17 people made this
- 4 fresh jalapeno or green chillies, seeded and minced
- 3 tablespoons prepared horseradish
- 4 tablespoons mashed roasted garlic
- 240g mayonnaise
- 4 (170g) salmon fillets
MethodPrep:25min ›Cook:14min ›Extra time:30min marinating › Ready in:1hr9min
- In the container of a food processor, combine the chillies, horseradish, garlic and mayonnaise. Set aside 3/4 of the mixture in the refrigerator. Brush or spread the remaining 1/4 onto the salmon fillets. Cover and refrigerate for at least 30 minutes to marinate.
- Preheat a barbecue for medium-high heat. When hot, lightly oil the grate.
- Barbecue the salmon fillets until they easily flake with a fork, about 7 minutes per side. Baste occasionally with the remaining marinade.
If you can't find fresh jalapeno chillies, feel free to use chillies from a jar. Otherwise, your favourite green or red chilli can be used instead - just keep in mind how hot they are! Also, The English Provender Co. sell grated horseradish.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(20)
Reviews in English (17)
by Emily P.
Yum yum yum! My husband and I made this three days ago and adored it. So much so that I am making it again tonight! I cut the jalapenos in half when I made it, but I am going full strength this time. We thought it could handle the extra heat. I used the salmon "filet mignon" cut that is very easy to grill. Served it with grilled veggies and the Japanese rice from this site. Used the left over sauce on the rice! To die for. Tonight I am going to put the salmon on some romaine lettuce with a loaf of french bread. Perfect for a summer night!-02 Jun 2008
We replaced two of the jalapenos with Fresno Red peppers, almost doubled the roasted garlic and added a healthy dose of pepper and salt. We used Coho salmon. I didn't flip it on the grill, which allowed the sauce to crisp up nicely on one side, which made it look great. Sauce is a much better word than marinade for this recipe. Push it with the spatula and when the fish separates from the skin, it's done. You can test it that way without breaking the crust and damaging presentation. The mayo makes the peppers chill out a bit more than we expected. My wife and I like a kick to our food, so next time, I'll switch all the peppers for Habaneros and add a lemon. We made the entire sauce, but only two fillets. I'm gonna use it to bread and bake chicken.-05 Sep 2010