For a mouth-watering new take on grilled salmon, try this Buffalo-Glazed Grilled Salmon with Blue Cheese Coleslaw! And this tasty salmon dinner is low-carb and gluten-free, so enjoy it as often as you'd like!
I'm a huge fan of grilled salmon, something I make all year long on my outdoor grill or using a stove-top grill pan when it's too cold to grill outside. And while I do have some favorite grilled salmon recipes that I make over and over, I'm always thinking about how to add a new twist to salmon cooked on the grill.
So recently when I got a bit obsessed with Frank's Red Hot Sauce and Blue Cheese Coleslaw, this idea for Buffalo-Glazed Grilled Salmon with Blue Cheese Coleslaw popped into my mind, and it was a total winner! I loved the way the spicy buffalo glaze on the salmon was cooled down by the creamy coleslaw, and even though some people say cheese doesn't go with fish, we thought the crumbled blue cheese on top of the salmon was the perfect finishing touch.
Edit: Buffalo-Glazed Grilled Salmon with Blue Cheese Coleslaw was featured in the Top Ten New Recipes of 2015 (plus Honorable Mentions).
Preheat clean oiled grill while you let salmon come to room temperature. Brush salmon with olive oil, season with Szeged Fish Rub, and brush the fish on both sides with the glaze.
Spray or brush the hot grill with oil again (carefully!) right before you put the fish on, then cook salmon on an angle to the grill grates for 2-3 minutes, rotate and cook 2-3 minutes more. (Sorry for the lousy photos of that; I must have been having a bad photography moment.)
Turn salmon to the other side, brush with remaining glaze, and cook 3-4 minutes more (until the salmon is barely firm to the touch.) Serve salmon over Ridiculously Easy Blue Cheese Coleslaw (or other slaw or salad), sprinkled with some crumbled blue cheese.
We absolutely devoured this when we tested the recipe; hope you enjoy it as much as we did!
Buffalo-Glazed Grilled Salmon with Blue Cheese Coleslaw
(Makes 2 servings but can easily be doubled or tripled; recipe created by Kalyn.)
2 pieces salmon, thawed overnight in the fridge if frozen
2 tsp. olive oil
1 tsp. Szeged Fish Rub (or your favorite brand)
2 T crumbled blue cheese (optional)
Buffalo Glaze Ingredients:
2 T Frank's Red Hot Sauce
1 T lemon juice
1 T agave nectar (or sweetener of your choice)
The salmon in the photos is served over Ridiculously Easy Blue Cheese Coleslaw. You can cut that recipe in half if you don't want to have leftover slaw, or serve the salmon over another coleslaw or salad of your choice.
Start with a clean grill, brush or spray with oil or grilling spray, then preheat outdoor grill or stovetop grill pan to medium-high heat. Mix together Frank's Red Hot Sauce, lemon juice, and agave nectar to make the glaze, and have Ridiculously Easy Blue Cheese Coleslaw (or other slaw or salad of your choice) ready for serving.
If using frozen salmon, thaw overnight in the fridge; then remove from package and pat dry with paper towels. Brush salmon with olive oil, rub with fish rub, and brush with the glaze, saving some to brush on when you turn the salmon on the grill.
Right before you put the salmon on the hot grill, either spray with non-stick grilling spray (very carefully; this can cause flare-ups) or dip a folded paper towel in olive oil and use tongs to spread the oil on the grill (this method is safest and best, in my opinion.) Don't skip this step or your fish will stick to the grill.
To cook, lay salmon pieces at an angle on the grill grates and cook 2-3 minutes (or until you see grill marks; lift up the corner to check at about 2 minutes.) Carefully rotate the fish to get cross-wise grill marks and cook 2-3 minutes more (again, lifting the corner of the fish after two minutes to check the grill marks.)
Carefully turn fish over, brush with remaining glaze, and cook about 3-4 minutes more, or until the fish feels barely firm to the touch when you press with your finger.
Serve hot salmon on top of Ridiculously Easy Blue Cheese Coleslaw or other slaw or salad of your choice, sprinkled with crumbled blue cheese if desired.
South Beach Diet / Low-Carb Diet Suggestions:
Blue cheese is a limited food for South Beach, but if you use my trick of mixing buttermilk with blue cheese dressing to lighten it up (and use a moderate amount of blue cheese sprinkled over the fish) I would eat this for any phase of the South Beach Diet. It would also be approved for most other low-carb eating plan.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Tasty Recipes with Buffalo Sauce Flavors:
(Recipes from other blogs not always South Beach Diet or Low-Carb friendly; check ingredients.)
Baked Buffalo Chicken with Melted Blue Cheese ~ Kalyn's Kitchen
Spicy Buffalo Quinoa Salad ~ The Whole Kitchen
Slow Cooker Buffalo Chicken Cauliflower Rice Bowl ~ Kalyn's Kitchen
Cauliflower Buffalo Wings ~ An Edible Mosaic
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)