This Barbecued Salmon recipe is my favorite salmon recipe of all time.
I’ve had this barbecued salmon recipe for at least 25 years. I imagine I copied the recipe from one of my sister’s Junior League cookbooks, once upon a time and then we’ve changed it up a little over the years. It’s a good one. The marinade is perfect. It’s sweet and tangy. The salmon just soaks it up and takes on a wonderful flavor.
- fresh salmon fillets
- Dijon mustard
- soy sauce
- brown sugar
- olive oil
How to make Barbecued Salmon:
The marinade is made quickly in a saucepan on the stove. Butter is melted with honey and brown sugar. Soy sauce, Dijon mustard, olive oil and garlic are then added in. I’ve even made this in the microwave when I don’t feel like getting out a saucepan. And then the marinade is spooned over the salmon.
About the pan:
This recipe is for barbecued salmon. You can grill this salmon or you can bake it in the oven. Sometimes I make it as pictured here- with a foil-lined pan. And sometimes I make a little pan out of a double layer of the extra strong foil, marinate the salmon in the foil pan and bake it in the pan (and the marinade) too.
You’ll give the marinade about an hour to let it do its thing (refrigerated). And I’ve let it marinate for longer than that too.
It will only take 12 to 15 minutes to cook the salmon. It should flake away easily with a fork when it’s perfectly done. You don’t want to over-cook salmon or it will be tough, so just keep an eye on it. Cook time totally depends on the thickness of your salmon.
Types of salmon:
Look for fresh salmon that is not farmed. That will be your most delicious choice. King salmon is awesome, but it’s expensive. Coho and sockeye salmon are really good too. Pink salmon is a Pacific salmon. Atlantic salmon is farmed, but it will be commonly found in your market. It just depends how important sustainability is to you.
Serve your barbecued salmon with whatever you’d like. Rice and veggies are good side dishes. A lighter option is to serve it alongside or on top of a salad. Squeeze a little fresh lime on top of your cooked salmon. It’s so good. Enjoy!
Here are a few more salmon recipes you might like to try:
- Broiled Honey Lime Glazed Salmon
- Salmon Chowder
- Grilled Salmon with Spinach and Yogurt Dill Sauce
- Salmon Pasta
- Maple Crusted Salmon
- Salmon with Brown Butter, Almonds and Capers
- Baked Salmon with Dill Sauce
- Baked Salmon Taquitos
- 1 tablespoon butter
- 1 tablespoon honey
- 1 tablespoon light brown sugar
- 3 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1½ pounds fresh salmon fillets
- 4 lime wedges
- In small saucepan over medium heat, stir the butter with the honey and sugar until the butter melts. Remove from heat. Add the mustard, soy sauce, oil, and garlic; mix well and let cool.
- Remove the bones from the fish (or have the seafood shop do it for you). Rinse and pat the fish dry with paper towels. Set the fish skin-side-down in a foil-rimmed pan. Spoon the sauce over and marinate for one hour.
- Bake in a covered barbecue (with vents open) for 8 to 12 minutes. This may also be baked in the oven- 425 degrees F. for 10 to 15 minutes (depending on the thickness of your fish), or until the fish flakes apart easily with a fork. 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.