I remember this one summer cookout at my aunts house where everyone was bringing the usual burgers and hot dogs. I decided to shake things up and brought a huge side of salmon instead. The moment that fish hit the hot grates and that smoky aroma started wafting through the backyard everyone stopped talking about burgers. There is just something about the way the fire kisses the fish that you can never get from a boring old oven. The outside gets this incredible crust while the inside stays so flaky and juicy that it practically melts in your mouth. Grilling is definitely the superior way to cook this fish and I am going to show you exactly how I do it.

Why You Will Love BBQ Salmon on the Grill

You are going to get a massive dose of healthy omega 3 fatty acids with every bite. The high heat from the grill creates a beautiful caramelization when it hits the honey in the glaze. It turns the sauce into a sticky and sweet coating that is hard to resist. This method is incredibly fast and keeps your kitchen cool during the summer. You get a complex smoky flavor that makes a simple piece of fish taste like a gourmet meal.

Master the Art of BBQ Salmon on the Grill

Essential Ingredients for BBQ Salmon on the Grill

Four fresh salmon fillets with the skin still on
Two tablespoons of olive oil
One teaspoon of sea salt
Half a teaspoon of cracked black pepper
One teaspoon of garlic powder
Half a cup of your favorite BBQ sauce
Two tablespoons of apple juice to thin the sauce and add sweetness

Step-by-Step Instructions for BBQ Salmon on the Grill

You only need about ten minutes to get everything prepped and ready to go. The actual cooking time is usually between ten and twelve minutes depending on how thick your fillets are. A lot of people get nervous about when to flip the fish but I promise it is easier than you think. If you follow these steps you will not have to worry about your dinner falling apart on the grates.

Preparing the Fish and the Grates

First you need to make sure your grill is screaming hot. Take a paper towel dipped in a little oil and rub it over the grates so the fish does not stick. This is a huge step that you cannot skip. Grab your salmon and pat it very dry with paper towels. If the skin is wet it will just steam instead of getting crispy. Rub the olive oil all over the fillets and then sprinkle on your salt pepper and garlic powder.

Achieving the Perfect Char on BBQ Salmon on the Grill

Place your salmon fillets on the grill with the skin side down first. This protects the delicate meat and lets the fat in the skin render out. Leave it alone for about six to eight minutes. Here is my big secret for the flip. The fish will naturally release from the grates when it is ready. If you try to lift it and it feels stuck just give it another minute. Once it flips easily brush on that BBQ sauce mixed with apple juice and let it finish for another few minutes.

Expert Tips for Perfect BBQ Salmon on the Grill

My biggest piece of advice is to use a meat thermometer. You want the internal temperature to reach 145 degrees Fahrenheit for the perfect texture. If you want to add even more depth of flavor you can try using cedar planks. Just soak the planks in water for an hour before putting them on the grill. It adds a woody sweetness that pairs perfectly with the BBQ sauce. Also make sure you let the fish rest for a couple of minutes after taking it off the heat so the juices stay inside.

Frequently Asked Questions About BBQ Salmon on the Grill

Can I use frozen salmon for this recipe? Yes you definitely can but you must make sure it is completely thawed and patted dry before you start. How do I store any leftovers? You can keep the cooked salmon in an airtight container in the fridge for up to two days. It tastes great cold on a salad the next day. What if I do not have apple juice? You can use a little bit of beef broth or even orange juice to thin out your BBQ sauce instead.

Estimated Nutritional Information

This information is based on a standard six ounce fillet prepared with the glaze.

Calories: 350
Protein: 34 grams
Fat: 22 grams
Carbohydrates: 5 grams