Ingredients
6 skin-on salmon fillets (each 6 ounces and about 1 1/2 inches thick), preferably wild
1 tablespoon extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
2/3 cup Spicy Mango Barbecue Sauce
1 small bulb fennel, cored and very thinly sliced, preferably on a mandoline (2 cups)
6 radishes, very thinly sliced, preferably on a mandoline (3/4 cup)
2 tablespoons cilantro leaves, plus more for serving
2 teaspoons fresh lemon juice, plus wedges for serving
Preparation
Preheat broiler with rack 4 inches from heating element. Lightly brush salmon with oil; season both sides with salt and pepper. Place, skin-side up, on a lightly oiled broiler pan or a rimmed baking sheet lined with an oiled wire rack. Broil until skin is crisp, about 3 minutes. Flip; broil 1 minute. Generously brush with some of sauce and continue to broil until fish is just cooked through and browned in spots, 2 to 3 minutes more.
Meanwhile, toss fennel, radishes, and cilantro with oil and lemon juice; season with salt and pepper. Serve salmon with salad, lemon wedges, more cilantro, and remaining sauce.
