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Humboldt Hotsauce BBQ Salmon


1 side of Salmon (preferably Wild Alaskan Sockeye)

¼ cup minced red onion

2 TBS minced garlic

2TBS minced ginger

1 TBS minced lemon zest

¼ cup fresh herbs (thyme, oregano, rosemary, Italian parsley)

1 tsp coriander

1tsp ground cumin

3 TBS Humboldt Hotsauce Habanero-Mango

2 tsp fresh ground black pepper

1 tsp sea salt (optional)

2 TBS extra virgin Olive Oil


Mix all ingredients, except side of Salmon, into bowl. Lay salmon skin side down onto a sheet pan. With the mixture gently rub on the top side of Salmon. Place in refrigerator for twenty minutes or so while you get your coals ready. When coals are white push them over to one side of BBQ. Place a metal bowl with water in the middle of  BBQ  add soaked wood chips (Apple, Hickory, mesquite) on top of coals. Place Salmon side skin down on the opposite side of coals and cover for 10 minutes. After ten minutes has passed ¼ turn Salmon side and cover another 10 minutes. The Salmon should be nice and pink in the middle and cooked on the outside. Cook longer if desired. Once your Salmon side is done place on decorative dish and drizzle with a bit of Olive Oil, garnish with lemon wedges and left over parsley.

Humboldt Hotsauce Island Style Wings


18 chicken wings

½ cup AP flour

1 tsp onion powder

1 tsp garlic powder

1 tsp pink Himalayan sea salt

1 tsp thyme

½ tsp allspice

½ tsp ginger

¼ cup butter melted

¼ cup Humboldt Hotsauce Island style

1 TBSP minced shallots

2 tsp minced garlic

¼ cup dark rum

Canola or Coconut for Frying

Blue Cheese Dressing, cut carrots, cut celery for garnish


Combine dry ingredients to a Large Zip Lock bag. Add wings and shake till coated. Deep fry wings 6 at a time at 385 f for about 5 minutes or until golden brown and floating on oil. Remove wings from oil onto brown paper bag with paper towels to dry off excess oil. Combine Humboldt Hotsauce Island Style, butter, shallots, garlic. Pour onto wings and thoroughly coat them. Let them rest in sauce for 15 min. Add to medium high burning saute pan and turn occasionally. Add Rum and flame on!! Once alcohol has burned off serve wings with blue cheese dressing, cut celery and carrot sticks. Enjoy!

Humboldt Hotsauce Rub


2 TBS minced shallots

2 TBS minced garlic

1tsp ground cumin

1tsp ground coriander

2tsp fresh ground coarse black pepper

¼ cup Humboldt Hotsauce Habanero Mango

2 TBS soy sauce or gluten free tamari

½ lemon (squeezed)


Combine all ingredients in mixing bowl. Rub your meats, chicken, fish or vegetables with mixture. Marinate for 15 minutes and you’re ready to BBQ!!!