Grilling season is upon us, and this year we vow to make your backyard barbecue more delicious than ever. All summer long, we’ll be sharing a BBQ of the Week recipe. Kicking things off, Wendy Paul shares her recipe for a delicious pistachio grilled salmon. It is generously seasoned with olive oil, hot honey, and lemon juice, and finished off with a nutty pistachio topping that adds a crunch to every bite. Serve over a bed of roasted potatoes and dinner is done!