Prepare to elevate your grilling game with this sensational Barbecued Salmon Belly recipe that promises to transform an ordinary meal into an extraordinary culinary experience. Imagine perfectly crisp salmon skin, tender, melt-in-your-mouth flesh, and burst-in-your-mouth roasted cherry tomatoes that will have your dinner guests begging for your secret. This isn't just a recipe – it's a flavor adventure that combines the rich, luxurious taste of salmon belly with the sweet, caramelized essence of vine-ripened tomatoes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Grilled
Serves: 4 servings
Ingredients
- 1 pound salmon belly
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your grill or barbecue to medium-high heat (around 400-450°F). Ensure the grates are clean and lightly oiled to prevent sticking.
- Pat the salmon belly dry with paper towels to remove excess moisture. This helps achieve a better sear and crispy exterior.
- Season the salmon belly generously with salt and freshly ground black pepper on both sides. Allow the fish to sit at room temperature for 10 minutes to ensure even cooking.
- In a separate bowl, toss cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Spread them on a grill-safe roasting pan or cast-iron skillet.
- Place the tomato pan on the grill and roast for 5-7 minutes, stirring occasionally, until tomatoes are slightly blistered and softened.
- Place the salmon belly skin-side down on the grill. Cook for 6-8 minutes without moving, allowing the skin to crisp and develop beautiful grill marks.
- Carefully flip the salmon and cook for an additional 3-4 minutes, or until the internal temperature reaches 145°F and the fish is just cooked through.
- Remove salmon and roasted tomatoes from the grill. Let the salmon rest for 2-3 minutes to allow juices to redistribute.
- Plate the salmon belly, top with roasted cherry tomatoes, and garnish with fresh torn basil leaves.
- Serve immediately, accompanied by a light salad or grilled vegetables for a complete meal.
Tips
- Pat the salmon belly completely dry before seasoning to ensure a crispy exterior and beautiful grill marks.
- Let the salmon sit at room temperature for 10 minutes before grilling to promote even cooking.
- Use a clean, well-oiled grill grate to prevent sticking and achieve those professional-looking sear lines.
- Don't move the salmon while it's cooking on the first side – this helps develop a crispy, flavorful crust.
- Use an instant-read thermometer to check for the perfect 145°F internal temperature, ensuring your salmon is cooked but not overdone.
- Let the salmon rest for a few minutes after grilling to allow the juices to redistribute, keeping the meat tender and flavorful.
- Choose fresh, high-quality cherry tomatoes for the best roasted flavor and vibrant presentation.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 12g
Protein: 35g
Fat: 20g
Saturated Fat: g
Cholesterol: 60mg
