This BBQ glazed salmon is one of those dinners that comes together faster than takeout and tastes like you spent hours prepping. All you really need is a handful of ingredients and 20 minutes — it’s that easy. Perfect for busy weeknights when you want something satisfying but don’t want to mess up the whole kitchen.
I started grilling salmon this way after I got tired of the same old baked versions. The combo of smoky grill marks and sweet-sticky BBQ sauce just hits differently — especially when the weather’s nice and you’re cooking outside. And honestly, it’s become my go-to whenever I want a no-fuss protein that still feels a little special.
How I Prep Salmon for the Grill
At home, I usually skip marinating salmon in BBQ sauce because it tends to burn fast on the grill. Instead, I go for a dry rub — even a simple one with paprika, garlic powder, and a pinch of brown sugar does the trick. If I’ve got time earlier in the day, I’ll season the fillets with kosher salt and let them sit uncovered in the fridge. That dry brining helps the seasoning sink in and gives the salmon a nice crust when grilled.
If you’re wondering about the skin — leave it on! It protects the fish on the grill and crisps up nicely, plus it’s easy to lift off later if you’re not a fan.
What You’ll Need for BBQ Salmon
Here’s what I usually pull out before grilling:
- Fresh salmon fillets – I love wild-caught Alaskan salmon. The flavor is richer and the texture holds up well on the grill.
- Kosher salt or your favorite dry rub – Adds depth without overpowering the fish.
- BBQ sauce – Store-bought works just fine, but if you have a homemade batch, even better.
- Oil – For brushing on the fillets to prevent sticking.
- A fish spatula – Makes it easier to flip or lift without breaking the fillet.
- A high-temp silicone basting brush – So you can slather on that sticky BBQ glaze while it cooks.
- An instant-read thermometer – Not fancy, just accurate. Makes sure you don’t overcook the fish.
Optional, but a nice touch: fish tweezers if you want to remove the pin bones ahead of time (I do this if I’m serving it to guests or kids).
My Best Tips for Grilled BBQ Salmon
I’ve made a lot of grilled salmon over the years, and here’s what’s helped the most:
- Oil the fillets, not the grill — less mess and better coverage.
- Skin side down is the way to go. No need to flip. Just close the lid and let it cook through.
- Watch the BBQ sauce — since it has sugar, it can char quickly. I usually baste it in the last few minutes.
- Check for doneness around 125–130°F for moist, flaky fish. If you like it more done, go up to 140°F, but no higher or it gets dry.
- Wild salmon cooks faster than farmed — something I learned the hard way the first time I grilled both side by side.
- No grill? No problem. You can bake this in the oven at 400°F for about 12–15 minutes. Just brush with the sauce midway through.
And if I’m feeling fancy, I throw a small handful of soaked wood chips (like alder) on the coals or gas smoker box for a little smoky boost. Totally optional but really takes the flavor up a notch.
What to Serve With It
I usually plate this with some grilled veggies or a quick side salad. But here are a few other combos I’ve done:
- BBQ salmon over garlic butter rice and steamed broccoli
- With roasted sweet potato wedges and coleslaw
- Flaked cold the next day into a salad with corn, black beans, and BBQ vinaigrette (yep, it’s great cold too)
If you’re planning a summer get-together, this goes great with grilled corn and a pitcher of iced tea or lemonade.
Storing and Leftovers
Leftovers? Rare in my house — but if you do have some, here’s what works:
- Fridge: Store in an airtight container for up to 3 days.
- Cold: Honestly, cold BBQ salmon is a treat. I love it flaked into a wrap or on top of greens.
- Reheat: Just be gentle. A few minutes in a covered pan on low heat or a short microwave burst with a damp paper towel does the job.
I don’t recommend freezing it after it’s been grilled — the texture turns mushy. If you want to freeze salmon, better to do it before cooking.
Glazed BBQ Salmon
This smoky-sweet glazed BBQ salmon is one of the simplest yet most satisfying dinners you can throw on the grill. Just a handful of ingredients and less than 20 minutes, and you’ve got a juicy, flavorful piece of salmon that’s bursting with charred BBQ goodness. Perfect for summer nights, weeknight dinners, or when you want something easy that feels a little special.
Ingredients
- 4 salmon fillets, skin-on (wild-caught if possible)
- ¼ cup of your favorite BBQ sauce, plus extra for serving
- 1 tablespoon of neutral oil (like canola or vegetable oil)
- Freshly ground black pepper
- Kosher salt
- Fresh chopped herbs (chives, cilantro, or parsley), for garnish – optional
Instructions
- Start by preheating your grill to medium-high heat—around 400°F (204°C). While it heats, lightly brush each salmon fillet with oil and season generously with salt and pepper.
- Place the salmon directly on the grill, skin-side down. Close the lid and let it cook undisturbed for about 4–5 minutes. This helps the skin crisp up and releases the fish easily from the grates.
- Once the fish starts to firm up, brush a layer of BBQ sauce on the flesh side. Close the lid again and continue cooking, brushing with more sauce every couple of minutes to build a sticky glaze.
- Grill until the salmon reaches an internal temperature of 125°F to 130°F for a moist center, or up to 140°F if you prefer it well done. This should take about 10 to 15 minutes in total, depending on the thickness of the fillets.
- When done, carefully lift the salmon from the grill using a spatula. Top with chopped herbs if using, and serve hot with extra BBQ sauce on the side.
Notes
- Lightly oil your grill grates before placing the salmon to help prevent sticking.
- Wild salmon tends to cook faster than farmed varieties, so keep an eye on it.
- No need to flip—grilling entirely on the skin side helps lock in moisture and flavor.
- A meat thermometer is your best friend for perfectly cooked salmon.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 888Total Fat 48gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 34gCholesterol 224mgSodium 1022mgCarbohydrates 29gFiber 1gSugar 24gProtein 79g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick FAQ
Can I use frozen salmon?
Absolutely. Just thaw it completely and pat it dry before seasoning.
What kind of BBQ sauce works best?
Something on the sweeter side balances the salmon’s richness. I like honey BBQ or chipotle maple blends.
Do I need to flip the salmon?
Nope. Skin side down, lid closed, and it’ll cook through beautifully.
Is this recipe spicy?
Only if your BBQ sauce is. If you want a bit of heat, sprinkle in some cayenne or use a spicy rub.
Try Other Salmon Recipes:
