Description
Warm, smoky grilled BBQ salmon served with a cool peach and cucumber salsa
Ingredients
Salmon
1 lb. wild sockeye salmon
1 tbsp. Primal Kitchen Avocado Oil
1/2 tsp paprika
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup Primal Kitchen BBQ Sauce
Peach Salsa
1 chopped peach
1 chopped medium cucumber
1/3 cup chopped cilantro
1/4 cup chopped red onion
Optional: squeeze of lime
Instructions
- In a small bowl, combine the peach, cucumber, red onion and cilantro. Season with a sprinkle of salt and squeeze of lime. Set aside.
- Slice your salmon into 4 sections. In a small bowl, combine the avocado oil, paprika, garlic, salt and pepper. Brush the oil mixture all over each of the salmon portions.
- Preheat your grill to medium heat. Once the grill is hot, spray the salmon with avocado oil. Place the salmon on the grates skin side up. Grill for about 2-3 minutes, then flip over. While the salmon is grilling skin side down, take half of the BBQ sauce and brush it on top of the salmon. When the salmon reaches your desired doneness, carefully remove the salmon and brush additional sauce on top of the salmon. Top with the peach salsa and enjoy.
Notes
The ideal grilling temperature for salmon is 375 to 400 degrees Fahrenheit.
For internal temperature, the USDA says that the thickest part of fish and shellfish should be 145 degrees F. A lot of people like salmon a little less well done, and will instead aim for 110-125 degrees F.
- Prep Time: 5
- Cook Time: 6
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 238.4
- Sugar: 5.4 g
- Sodium: 445.3 mg
- Fat: 11.9 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 7.9 g
- Fiber: 1.6 g
- Protein: 25.8 g
- Cholesterol: 72.6 mg
- Net Carbs: 6.17 g
Keywords: grilled salmon recipe, bbq salmon recipe, how to cook grilled salmon