This barbequed salmon is one of the easiest ways to get dinner on the table without sacrificing flavor. The salmon turns out tender and flaky with lightly crisp edges, and the BBQ sauce caramelizes beautifully on the grill. It’s simple, reliable, and always a hit.
With grilling season coming up, this is a great recipe to keep in your back pocket. If you’re tired of heavy stews, soups, and cold-weather comfort food, this is the perfect transition meal. It’s lighter, fresh, and packed with flavor, but still satisfying enough to feel like a real dinner.
You only need a handful of ingredients and about 10–12 minutes on the grill. The key is high heat, clean grates, and resisting the urge to move the salmon too soon.
What’s To Love
- Quick and easy grilling recipe
- Perfect balance of smoky and sweet
- Light but satisfying
- Minimal prep and cleanup
- Great for weeknight dinners or summer BBQs
Ingredient Notes
Please scroll down for the full recipe. This is just a quick overview of what you’ll need!
- Salmon – four 6–8 ounce skin-on fillets, about 1 inch (2.5 cm) thick. Skin-on helps hold everything together on the grill.
- Olive oil – used for brushing the salmon and oiling the grates. You can substitute another high smoke point neutral oil if preferred.
- Salt and pepper – simple seasoning is all you need since the BBQ sauce adds plenty of flavor.
- BBQ sauce – use your favorite brand or homemade. Up to 1/2 cup is plenty for brushing and finishing.
Tips for Success
- Very fresh salmon works best for grilling and is less likely to stick.
- If your fillets are thinner than 1 inch (2.5 cm), reduce the grilling time slightly.
- Thicker BBQ sauces caramelize better; thinner sauces may drip more.
- Let the salmon rest for a few minutes before serving to keep it juicy.
How to Make Barbequed Salmon
Start by making sure your grill grates are clean. Preheat the grill to high heat and aim to maintain a temperature between 475°F and 500°F (245–260°C).
To keep the salmon from sticking, dip a folded paper towel into a small bowl of neutral oil – just enough to coat it lightly. Using tongs, rub the towel across the hot grates until they’re evenly oiled and glossy. Some people say this is overkill, but I really hate it when salmon sticks to the grill. So I do it!
Pat the salmon fillets dry, then brush both sides lightly with oil. Season the flesh side with salt and pepper.
Place the salmon, skin-side down, directly on the oiled grates. Close the lid and let it grill undisturbed for 6–8 minutes total, brushing the flesh side with BBQ sauce around the 3-minute mark. Avoid moving the fish – it’ll naturally release from the grill when it’s ready.
Once the fillets are nearly cooked through and the flesh looks mostly opaque, carefully flip them so the skin faces up. Close the lid again and grill for another 1–3 minutes, until you have grill marks and the edges are slightly crisp. I don’t recommend using tongs for this – use a thin metal spatula to gently lift and turn the salmon without tearing it.
When the salmon flakes easily with a fork and has a moist, glossy texture, it’s ready to come off the grill. If you’d like, brush on a final layer of BBQ sauce just before serving.
Storage
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold over salads or in wraps.
What To Serve With This
- Boiled Broccoli – simple and bright with a tender bite that pairs perfectly with grilled salmon. Or try this Air Fryer Frozen Broccoli!
- Fried Sweet Potatoes – slightly sweet and crisp edges balance the savory fish.
- This Goat Cheese Salad or Raspberry Salad is a tasty way to get your greens in and goes well with this salmon!
- Smoked Baked Beans – hearty, smoky, and perfect for cookout style meals.
- Yukon Gold Mashed Potatoes – buttery and comforting alongside the salmon.
❤️ Have you tried this barbequed salmon? ❤️
Please leave a ✍️ review and ⭐ rating to let me know how it turned out. I appreciate it so much! 💛
Barbequed Salmon
Ingredients
- 4 6-8 ounce (170-225 grams) skin-on salmon fillets about 1" (2.5 cm) thick
- 1 tablespoon olive oil or another high smoke point neutral oil + more for oiling
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- up to 1/2 cup (143 grams) BBQ sauce make sure to use GF/DF/paleo sauce, if needed
Instructions
- Start by making sure your grill grates are clean. Preheat the grill to high heat and aim to maintain a temperature between 475-500 °F (245–260°C).
- To keep the salmon from sticking, dip a folded paper towel into a small bowl of neutral oil - just enough to coat it lightly. Using tongs, rub the towel across the hot grates until they’re evenly oiled and glossy.
- Pat the salmon fillets dry, then brush both sides lightly with oil.4 6-8 ounce (170-225 grams) skin-on salmon fillets1 tablespoon olive oil
- Season the flesh side with salt and pepper.1 teaspoon salt1/4 teaspoon black pepper
- Place the salmon, skin-side down, directly on the oiled grates. Close the lid and let it grill undisturbed for 6-8 minutes total, brushing the flesh side with BBQ sauce around the 3-minute mark. Avoid moving the fish - it’ll naturally release from the grill when it’s ready.up to 1/2 cup (143 grams) BBQ sauce
- Once the fillets are nearly cooked through and the flesh looks mostly opaque, carefully flip them so the skin faces up. Close the lid again and grill for another 1-3 minutes (you want grill marks and for it to get a bit crisper). I don’t recommend using tongs for this - use a thin metal spatula (a fish spatula works best if you have one) to gently lift and turn the salmon without tearing it.
- When the salmon flakes easily with a fork and has a moist, glossy texture, it’s ready to come off the grill. If you want, brush on a final layer of BBQ sauce just before serving.
- Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold over salads or in wraps.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Values based on a serving size of 6 ounces (170 grams).
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