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Cola Nut Salmon


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  • 4 Salmon Fillets (with or without skin)
  • 1 Tbsp. Vegetable Oil
  • 1/2 c. Pecans (chopped)
  • 1 (12 oz.) can Cola (not diet)
  • 1 Tbsp. Tabasco Sauce
  • 1 Tbsp. Butter
  • Mesquite Chips


Servings 4


Step 1

Preheat grill to medium heat using mesquite chips.

Rinse salmon and pat dry. Brush with oil. If using skin-on fillets, cut 1" diagonal slits into the skin; set aside.

Toast pecans in a skillet over medium heat for 5 minutes, or until browned. Remove pecans; set aside. Pour cola into same skillet over medium-high heat. Bring to a boil; reduce heat and simmer until cola is reduced by half and has the consistency of syrup. Stir in the Tabasco sauce, butter and pecans. Keep warm over low heat.

Grill salmon fillets, starting with the side without skin, for about 4 minutes. Carefully turn salmon over and grill for about 3 minutes, or until fish is opaque and firm to the touch; remove from grill.

To serve, spoon sauce over salmon.

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