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.
BBQ Salmon Recipe
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: a squeeze of lime
Directions
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.
BBQ Salmon Recipe, and How to Cook Salmon on the Grill
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Prep Time: 5 - Cook Time: 6
- Total Time: 11 minutes
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Yield: 4 servings - Diet: Gluten Free
Print Recipe
Pin Recipe 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.
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
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.
The post BBQ Grilled Salmon Recipe with Peach and Cucumber Salsa appeared first on Mark's Daily Apple.
