Smoky BBQ Glazed Salmon with Creamy Mashed Potatoes and Tangy Coleslaw

This smoky-sweet BBQ glazed salmon is a flavor-packed dinner that comes together in no time. The salmon is seasoned with a smoky BBQ rub, then pan-seared and finished with a luscious glaze made from peach jam, chicken stock and a touch of vinegar. Served alongside creamy mashed potatoes and a tangy coleslaw, this meal is both satisfying and impressive.

Perfect for a busy weeknight, this recipe uses simple ingredients to create a restaurant-quality dish at home. The glaze adds a beautiful shine and a perfect balance of sweet and tangy flavors that complement the rich salmon beautifully.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Dice potatoes into ½-inch pieces. Place in a medium pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and cover to keep warm.
2. In a medium bowl, whisk together mayonnaise, half the vinegar, 1 tsp sugar, ½ tsp salt and pepper. Add coleslaw mix and toss to coat. Refrigerate until serving.
3. Pat salmon dry and season all over with BBQ seasoning, a pinch of salt and pepper. Heat oil in a large pan over medium-high heat. Add salmon and cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate; wipe out pan.
4. In a small bowl, whisk together peach jam, chicken stock concentrate, remaining vinegar and ¼ cup water. Add to the pan over medium-low heat. Bring to a simmer and cook until thickened, 3-4 minutes. Turn off heat; stir in 1 tbsp butter until melted. Season with salt and pepper if desired. Return salmon to pan and coat with glaze.
5. To the drained potatoes, add sour cream and 1 tbsp butter. Mash until smooth, adding reserved potato cooking liquid as needed. Season with salt and pepper.
6. Divide mashed potatoes and coleslaw between plates. Top potatoes with salmon and spoon remaining glaze over the top.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless, skinless chicken breasts or thighs. Adjust cooking time as needed.

What can I use instead of peach jam?

Apricot jam or orange marmalade work well as substitutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.