Barbequed Salmon

grilled salmon on a plate with wild rice and broccoli

This easy grilled BBQ salmon is a 20-minute dinner win. By using high heat and a pro-level oiling technique, you get perfectly charred, flaky fillets with crispy skin that won't stick to the grates. It is a healthy, delicious meal that is naturally gluten-free, dairy-free, and paleo-friendly.

Course Main

Cuisine American

Diet Gluten Free

Keyword barbequed, barbequed salmon, bbq sauce, grilled recipes, grilled salmon, healthy salmon recipes, salmon

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 396kcal

Author Erin Dooner

Ingredients

4 6-8 ounce 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 BBQ sauce make sure to use GF/DF/paleo sauce, if needed

US Customary - Metric

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 skin-on salmon fillets, 1 tablespoon olive oil
Season the flesh side with salt and pepper.
1 teaspoon salt, 1/4 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 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).

Nutrition