Spice up your Fish TABASCO®

Spice up your Fish TABASCO®

10 mins
25 mins

Marinated salmon fillet with fiery TABASCO sauce


  • 1.4 kg salmon with the skin on

For the glaze

  • 1 garlic clove
  • 2 tbsp. forest honey
  • 1-2 tbsp. sea salt
  • 2-3 tbsp. Chipotle Tabasco Sauce

For the topping

  • 8 grilled kumquats
  • 1-2 small red chillies
  • 4-6 spring onions
  • 2-3 tbsp. Tabasco Chipotle Sauce
  • 1-2 tbsp. lime juice
  • 1 tbsp. honey
  • 1 tbsp. rapeseed oil
  • 1 tbsp. apple vinegar
  • 1 bunch of mint
  • Fresh mountain coriander
  • Sea salt
  • Lime zest

Ingredient Tips

A great contrast to honey is the fiery TABASCO Chipotle Sauce.


Step 1 of 5
For the glaze, mix the ingredients in a small casserole dish.
Grill the fish open on the skin side until it is almost cooked (wrap in baking paper if necessary). Do not move the fish, it will cook completely from one side. Brush on glaze every 5 minutes. The fish is done when the skin underneath is blackened and the top is still slightly translucent.
Cook the kumquats next to the fish.
For the topping, coarsely chop the spring onions, chilli, mountain coriander and mint, and mix in a bowl with the remaining ingredients.
Cut the grilled kumquats into small slices and mix with the topping - arrange everything on the salmon.
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