This BBQ grilled salmon recipe makes a frequent appearance on my back patio all summer long. It’s easy, it’s quick start-to-finish, and you can’t beat a smoky BBQ sauce against a cool fruity salsa.
You’re just minutes away from a simple and delicious meal the entire family will enjoy! We topped this simple BBQ salmon with a peach and cucumber salsa, but you can use any type of topping you choose! To mix it up, brush the salmon with Hawaiian BBQ or Mango Jalapeno BBQ Sauce.
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.
Serving Size:1/4 recipe
Saturated Fat:1.6 g
Unsaturated Fat:7 g
Trans Fat:0 g
Net Carbs:6.17 g
Keywords: grilled salmon recipe, bbq salmon recipe, how to cook grilled salmon
BBQ Grilled Salmon FAQs
What temperature should you cook salmon at on the grill?
The ideal grilling temperature for salmon is 375 to 400 degrees Fahrenheit.
What should the internal temperature of salmon be when cooked?
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.
How long do you have to grill salmon?
Salmon cooks quickly. Two to three minutes per side is all you need.
How do you cook salmon with skin?
If your salmon is skin-on, cook it first skin side up for two to three minutes. Then, flip to skin side down to finish cooking for another two to three minutes.
About the Author
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.