Sweet ‘n Tangy BBQ Salmon
When temperatures begin climbing and outdoor cooking becomes more the norm, we turn to grilling our beloved hot dogs, burgers, steaks and chicken. But did you ever think about grilling salmon? With this simple technique and an appropriately timed light brushing of my Sweet ‘n Tangy BBQ Sauce, a little bit of summer grilling heaven awaits!
Yield: 4 servings
Yield: 4 servings
Servings: 4
Ingredients
- 1 1/2 pounds salmon fillet divided into 4 portions (wild if possible)
- Oil for grilling not extra-virgin
- 1/2 lemon
- Paprika
- Garlic powder
- Kosher salt or other coarse salt
- Coarse pepper
- 1 Recipe Sweet ‘n Tangy BBQ Sauce reserve about 3/4 cup to serve at the table
- *Timesaver: use a bottled all-natural BBQ sauce of your choice-see MPM Mini-Bites for suggestions)
Instructions
- Place salmon pieces skin-side down on a baking sheet or tray. Brush the top of each piece very lightly with olive oil. Squeeze lemon over top of each fillet. Sprinkle each with paprika, garlic powder, salt and pepper.
- Prepare grill for direct-medium heat; lightly oil rack.
- Place salmon pieces skin-side up on grill rack; cover. Grill salmon pieces for 8 to 9 minutes. (do not touch!)
- With a wide spatula or tongs, carefully turn each piece of salmon over. (If you refrained from moving salmon during the first part of the grilling process, it should not stick.)
- Brush sides and top of salmon with BBQ sauce.
- Grill, covered for an additional 3 to 4 minutes, brushing with additional sauce if desired. (discard any remaining sauce) Depending on thickness, at this point, salmon should be just cooked through. Feel free to adjust grilling time according to your preferred level of doneness.
- Transfer salmon to a platter. Carefully turn each fillet on its side; remove skin with a fork. (Skin will fall off easily)
Notes
Make Ahead and Storage Tips: salmon may be prepared for grilling earlier in the day. Cover and refrigerate. Cooked salmon may be stored for 1 day; cover and refrigerate. Serve chilled or reheat covered at 300 degrees F for about 7 minutes or until heated through. Cooked salmon may also be frozen for up to 4 months.
Resist the urge to pre-marinate the salmon! Brushing on the BBQ sauce before grilling may cause flare-ups and burning due to the high natural sugar content.
Don’t have time to make your own BBQ sauce? Try an all-natural brand such as Annie’s or Trader Joe’s.
Some of my favorite recipes using this delicious BBQ sauce are Sweet 'n Tangy BBQ Chicken and Grilled BBQ Chicken Pizza.
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