Barbecued Salmon

This recipe has been featured in a post on The Recipe Girl blog- Backyard Grilling Party. This dish is gluten-free adaptable- please see tips below the recipe…

Barbecued Salmon

Our family makes this recipe quite often. It's an easy and flavorful marinade.

Yield: 4 servings

Prep Time:15 min

Cook Time:30 min


1 Tablespoon honey
1 Tablespoon butter
1 Tablespoon light brown sugar
2 Tablespoons soy sauce
3 Tablespoons Dijon mustard
1 Tablespoon olive oil
1 teaspoon garlic, minced
1 1/2 pounds fresh salmon fillets
4 wedges lime


1. In small saucepan over medium heat, stir butter with honey and sugar until butter melts. Remove from heat. Add soy sauce, mustard, oil, and garlic; mix well and let cool.

2. Remove bones from fish (or have the seafood shop do it for you). Rinse and pat fish dry with paper towels. Set fish skin down in foil-rimmed pan- or nonstick grill pan. Spoon sauce over and marinate for one hour.

3. Bake in covered barbeque (with vents open) for 8 to 12 minutes. Serve with lime wedges.


*If you're preparing this recipe as GLUTEN FREE, just make sure that you are using GF varieties of both honey and soy sauce.
*This may also be baked in the oven- 425 degrees F. for 15 to 20 minutes (depending on the thickness of your fish), or until the fish flakes apart easily with a fork.


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  • Ammara wrote:

    I live in Pakistan, agave necter is hard to find here :/

  • Ammara wrote:

    Hi! I need to ask is there any alternate to honey or can we skip it? I am allergic to honey 🙁
    Thanks alot in advance 🙂

    • Lori Lange wrote:

      Can you use an alternative to honey- like agave nectar?

  • Christi Collins wrote:

    I’d love to try this recipe, in the oven, but I’m a bit confused… your recipe says 375 for 12-15 minutes, but below in the comments when asked you said to bake at 425 for 20-25 minutes, that seems like a huge difference. This will be my first attempt at fish so I want to be clear on the recipe. I cook and bake everyday, just never fish.

    • Lori Lange wrote:

      Thank you for pointing out the discrepancy- I will fix! I actually just made this for dinner a couple of nights ago, and I baked it at 425 for 15 to 20 minutes. It depends entirely on how thick your salmon is. Keep an eye on it- it should flake away easily when cooked through.

  • Kevalyn Pennington wrote:

    Can’t wait to try this tonight!! Always looking for a flavorful salmon recipe.

  • Debbie Hark wrote:

    I love this recipe! Just a quick question though. If you were making this in the oven, what temperature and how long would you cook it? Thanks!

    • Lori Lange wrote:

      I’d go 425 degrees F. for 20 to 25 minutes, or until the fish flakes away easily with a fork. This is my favorite salmon recipe of all time! Hope you enjoy it too.