Carolina Barbecue Salmon
Tangy lemon brightens up the mustardy flavor of our South Carolina-Style Barbecue Rub and the savory flavor of salmon.
Ingredients
- 4 salmon fillets (6–8 oz./175–250 g each)
- 1 tbsp, 2 tsp (25 ml) olive oil, divided
- 2 tsp (10 ml) south carolina-style barbecue rub
- 1 lb. (450 g) asparagus, ends trimmed
- ½ tsp (2 ml) salt
- optional: black pepper to taste
- ¼ cup (60 ml) olive oil
- 1 tbsp (15 ml) mayonnaise
- ½ lemon, juiced
- 2 tsp (10 ml) south carolina-style barbecue rub
- optional: 1 tbsp (15 ml) chopped parsley (about two sprigs)
Directions
- Preheat the oven to 325°F (160°C).
- Pat the salmon dry. Brush 1 tbsp (15 mL) of the oil over the salmon, including the sides and bottom. Place the salmon skin-side down on a large sheet pan and sprinkle each fillet with the rub.
- Toss the asparagus with the salt, pepper, and the remaining oil. Add the asparagus to the sheet pan. Bake until the salmon flakes easily with a fork, about 20–25 minutes.
- To make the sauce, combine the oil, mayonnaise, juice, and rub.
- Serve the salmon with the asparagus and pour the sauce over everything. If you’d like, garnish with parsley.
