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This BBQ Salmon recipe delivers perfectly grilled, flaky fish with a sweet and tangy glaze in under 30 minutes. It’s a simple yet impressive meal ideal for weeknights or entertaining. The caramelized crust and moist interior make this BBQ salmon a standout dish.

Why You’ll Love This BBQ Salmon

Fast & fuss-free: Ready in under 30 minutes.
Perfectly balanced flavor: Sweet, smoky, and tangy glaze.
Impressive presentation: Beautiful grill marks and glossy finish.
Versatile serving: Great with grains, salads, or tacos.

Ingredients & Tools

4 salmon fillets (about 150-180 g each), skin-on or off
3 tbsp olive oil
2 tbsp soy sauce (or tamari for gluten-free)
2 tbsp maple syrup or honey
1 tbsp apple cider vinegar
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp salt (optional, taste after adding soy sauce)
1 tbsp fresh lemon juice (for serving)
2 tbsp fresh chopped parsley or chives (for garnish)

Tools: A barbecue grill (charcoal or gas), a small bowl for the glaze, a basting brush, and tongs or a wide spatula.

Notes: Use bright, fresh salmon fillets and don’t skip the smoked paprika for that deep, smoky flavor.

Nutrition (per serving)

Calories:	345 kcal
Protein:	35 g
Fat:	20 g
Carbs:	8 g
Fiber:	0.5 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10-12 minutes | Total Time: 22 minutes

Before You Start: Tips & Ingredient Notes

Check your salmon for pin bones. Run your fingers down the center of each fillet. If you feel any tiny, needle-like bones, use a pair of clean tweezers to pull them out. It only takes a minute and makes for a much more pleasant eating experience.
Pat your salmon completely dry. This is a non-negotiable step for getting a good sear and helping the glaze stick. If the fish is wet, it will steam instead of grill, and the glaze will slide right off.
Let the salmon come to room temperature. Taking the chill off the fillets for about 15 minutes before grilling helps them cook more evenly, preventing a raw center and an overcooked exterior.
Have all your tools within arm’s reach. Grilling is a fast process. Having your basting brush, tongs, and a clean plate for the finished fish ready to go will make the entire experience smooth and stress-free.

How to Make BBQ Salmon

Step 1: First, fire up your barbecue. You’re aiming for a medium-high heat—around 200°C (400°F) is perfect. If you’re using a gas grill, preheat with the lid closed for at least 10 minutes. For charcoal, wait until the coals are glowing and covered with a layer of white ash. While the grill heats, pat your salmon fillets thoroughly dry with paper towels. This is the secret to getting those beautiful, crisp edges and perfect grill marks.

Step 2: Now, let’s make that irresistible glaze. In your small bowl, whisk together the olive oil, soy sauce, maple syrup, apple cider vinegar, minced garlic, smoked paprika, onion powder, and black pepper. Give it a taste—you should get a hit of sweetness first, followed by a savory, smoky tang. If you’re using unsalted soy sauce, you might want to add that optional 1/4 teaspoon of salt now. Set the glaze aside, but keep your basting brush handy.

Step 3: It’s time to grill! Lightly oil the grill grates to prevent sticking (a folded paper towel dipped in oil and held with tongs works perfectly). Place the salmon fillets on the hot grill, presentation-side (the side that wasn’t against the skin) down first. You should hear a satisfying sizzle. Close the lid and let them cook undisturbed for 4-5 minutes. You’ll start to see the color change from vibrant pink to a lighter, opaque pink creeping up the sides.

Step 4: Carefully flip the salmon fillets using your tongs or spatula. They should release easily from the grates if a good crust has formed. Now, generously brush the cooked top side with your glaze. Close the lid again and cook for another 3-4 minutes. This is when the magic happens—the sugars in the glaze will caramelize and create a sticky, glossy coating.

Step 5: Open the lid and brush the salmon with another layer of glaze. Cook for one final minute, just to set that second coat. To check for doneness, gently press the top of a fillet with your finger or the back of your tongs; it should feel firm but still have a little give, and flake easily with a fork. For a more precise check, an instant-read thermometer inserted into the thickest part should read between 62-65°C (145°F).

Step 6: Once perfectly cooked, transfer the salmon to a clean serving plate. Let it rest for just a minute—this allows the juices to redistribute throughout the fish. Right before serving, give it a fresh squeeze of lemon juice and a sprinkle of chopped parsley or chives. The bright acidity from the lemon cuts through the richness of the glaze beautifully, making every bite absolutely perfect.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended; texture may become watery.
Reviving: Reheat gently in a 300°F oven for 10–15 minutes.

Serving Suggestions

Complementary Dishes

Grilled Asparagus Spears — The smoky char on the asparagus complements the salmon flawlessly, and it can cook right alongside the fish on the grill.
Herb-Buttered Corn on the Cob — A classic summer pairing. The sweet, buttery corn is a fantastic contrast to the savory, glazed fish.
A Simple Quinoa or Couscous Salad — A light, fluffy grain salad with chopped herbs, cucumber, and a lemony vinaigrette soaks up any extra glaze and completes the meal.

Drinks

A Crisp Sauvignon Blanc — Its zesty citrus notes and high acidity are the perfect palate cleanser against the rich, oily fish and sweet glaze.
A Citrusy Pale Ale or IPA — The hoppy bitterness and grapefruit or pine notes in the beer stand up brilliantly to the bold, smoky-sweet flavors from the grill.
Sparkling Water with Lemon & Mint — A refreshing, non-alcoholic option that highlights the fresh, herby elements of the dish without adding sweetness.

Something Sweet

Grilled Peach Halves with Vanilla Ice Cream — You’ve already got the grill fired up! The warm, caramelized peaches with cool ice cream are a sublime, easy dessert.
Lemon Sorbet — Incredibly light and cleansing, it’s the ideal way to end a rich meal without feeling overly full.
Classic Shortbread Cookies — Their simple, buttery sweetness is a lovely, uncomplicated finish that doesn’t compete with the memory of the main course.

Top Mistakes to Avoid

Mistake: Putting a cold, wet salmon fillet on the grill. This is the number one reason for sticking and steaming. Always pat it dry and let it sit out for 15 minutes to take the chill off.
Mistake: Moving the salmon too soon. I’ve messed this up before too… if you try to flip it and it resists, it’s not ready. Wait for it to release naturally from the grates for a perfect flip and beautiful marks.
Mistake: Applying the glaze too early. If you brush on the sugary glaze at the beginning, it will burn and turn bitter before the fish is cooked through. Save it for the last few minutes of cooking.
Mistake: Overcooking the salmon. Salmon continues to cook after it comes off the heat (carryover cooking). Pull it off when it’s just slightly under your desired doneness, and it will be perfect after resting.

Expert Tips

Tip: Use a fish spatula. Its thin, slotted, slightly angled edge makes flipping delicate fish fillets an absolute breeze and helps you get underneath them cleanly without breaking the beautiful crust.
Tip: Create a two-zone fire if using charcoal. Pile the coals on one side for direct heat and leave the other side empty for indirect heat. If the glaze starts to darken too quickly, you can move the salmon to the cooler side to finish cooking gently.
Tip: Make a double batch of the glaze. It’s so good you’ll want extra for brushing on at the end. You can also use any leftover glaze to dress your side salad or drizzle over your grain.
Tip: Grill on a cedar plank for a flavor boost. Soak a food-grade cedar plank in water for an hour, then place the salmon directly on the plank on the grill. It infuses a subtle, woody aroma and virtually eliminates any risk of sticking.

FAQs

Can I make this BBQ salmon in the oven instead?
Absolutely, you can! Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. Place the salmon on the sheet, brush with a little oil, and bake for 8-10 minutes. Then, brush with the glaze and switch the oven to a high broil/grill for 2-3 minutes until the glaze is bubbly and caramelized. It won’t have the smoky flavor, but it will still be delicious.

How can I tell if the salmon is cooked without a thermometer?
The most reliable visual cue is opacity. Gently separate the flakes with a fork in the thickest part; the fish should be opaque throughout and flake easily. You’ll also notice a white protein (called albumin) starting to appear on the surface—a small amount is normal, but if there’s a lot, it’s a sign the fish is overcooking and drying out.

What’s the best way to store and reheat leftovers?
Store any leftover salmon in an airtight container in the fridge for up to 2 days. To reheat, avoid the microwave, as it will make the fish rubbery. Instead, place it on a baking sheet and warm it in a 150°C (300°F) oven for about 10-15 minutes, or until just heated through. It’s also fantastic flaked cold over a salad.

Can I use a different type of fish?
You sure can! This glaze and method work wonderfully with other firm-fleshed, oily fish like trout, arctic char, or even swordfish steaks. Just adjust the cooking time based on the thickness of your chosen fish. For something more delicate like barramundi, you might want to use a grill basket to prevent it from falling apart.

My glaze is burning. What should I do?
This usually means your heat is too high or the salmon is too close to the flame. If you have a gas grill, turn down the burners directly under the fish. For any grill, move the salmon to a cooler part (indirect heat) to finish cooking. Remember, the glaze is mostly applied at the end, so it only needs a minute or two to set and caramelize, not burn.

Bbq Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine American, fusion

Servings 4

Total Time 22 minutes

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Learn how to make perfect BBQ Salmon with a sweet & tangy glaze in under 30 minutes. Get the easy recipe for flaky, flavorful grilled fish tonight!

Ingredients

For the Ingredients

4 salmon fillets (about 150-180 g each, skin-on or off)
3 tbsp olive oil
2 tbsp soy sauce (or tamari for gluten-free)
2 tbsp maple syrup or honey
1 tbsp apple cider vinegar
2 cloves garlic (minced)
1 tsp smoked paprika
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp salt (optional, taste after adding soy sauce)
1 tbsp fresh lemon juice (for serving)
2 tbsp fresh chopped parsley or chives (for garnish)

Instructions

01
First, fire up your barbecue. You’re aiming for a medium-high heat—around 200°C (400°F) is perfect. If you’re using a gas grill, preheat with the lid closed for at least 10 minutes. For charcoal, wait until the coals are glowing and covered with a layer of white ash. While the grill heats, pat your salmon fillets thoroughly dry with paper towels. This is the secret to getting those beautiful, crisp edges and perfect grill marks.
02
Now, let’s make that irresistible glaze. In your small bowl, whisk together the olive oil, soy sauce, maple syrup, apple cider vinegar, minced garlic, smoked paprika, onion powder, and black pepper. Give it a taste—you should get a hit of sweetness first, followed by a savory, smoky tang. If you’re using unsalted soy sauce, you might want to add that optional 1/4 teaspoon of salt now. Set the glaze aside, but keep your basting brush handy.
03
It’s time to grill! Lightly oil the grill grates to prevent sticking (a folded paper towel dipped in oil and held with tongs works perfectly). Place the salmon fillets on the hot grill, presentation-side (the side that wasn't against the skin) down first. You should hear a satisfying sizzle. Close the lid and let them cook undisturbed for 4-5 minutes. You’ll start to see the color change from vibrant pink to a lighter, opaque pink creeping up the sides.
04
Carefully flip the salmon fillets using your tongs or spatula. They should release easily from the grates if a good crust has formed. Now, generously brush the cooked top side with your glaze. Close the lid again and cook for another 3-4 minutes. This is when the magic happens—the sugars in the glaze will caramelize and create a sticky, glossy coating.
05
Open the lid and brush the salmon with another layer of glaze. Cook for one final minute, just to set that second coat. To check for doneness, gently press the top of a fillet with your finger or the back of your tongs; it should feel firm but still have a little give, and flake easily with a fork. For a more precise check, an instant-read thermometer inserted into the thickest part should read between 62-65°C (145°F).
06
Once perfectly cooked, transfer the salmon to a clean serving plate. Let it rest for just a minute—this allows the juices to redistribute throughout the fish. Right before serving, give it a fresh squeeze of lemon juice and a sprinkle of chopped parsley or chives. The bright acidity from the lemon cuts through the richness of the glaze beautifully, making every bite absolutely perfect.