I really like salmon, but cooking it indoors can smell up your house for days. So we prefer to cook our salmon fillet outside, on a bbq. So here is my delicious bbq salmon fillet recipe.
BBQ Salmon Fillet – Atlantic Salmon (preferred)
Ingredients:
- A 2 lb salmon fillet (size is not important, and I prefer Atlantic Salmon)
- Dash of Lemon Juice (fresh or bottled)
- Dash of Olive Oil
- Pinch of Salt
- 1 tsp of Pepper
- 1 cup of Brown Sugar
Preparation of the salmon fillet
This preparation can be done an hour or more before you barbeque the salmon fillet. That way you can prep and have it ready to put on the BBQ when your friends show up.
Cut a piece of aluminum foil which is 3.5 times longer than the salmon fillet. Fold 1/3 of the foil over onto itself, creating a thicker bottom foil. Coat the foil with a light spray of cooking oil such as PAM or similar product.
Rinse the salmon fillet under cold water and then dab it dry with a paper towel. Lay it onto the thicker half of the aluminum foil. (If you bought salmon with a skin, place it skin-side down.
Sprinkle the upper side of the salmon fillet with salt (optional) and a nice coating of lemon pepper. (For a little extra kick, add a dash of cayenne pepper)
Next, squeeze a little lemon juice all across the fillet. Just a few squirts will do.
Follow this by drizzling some olive oil all across the surface. Go gently, you don’t want too much running off the fillet. Just a few teaspoons will do.
Finally, apply a liberal coat of brown sugar all across the salmon fillet. Dab it down and cover every inch of the fillet.
Now, fold the single layer of aluminum foil over the fillet, and crimp all the edges, completely sealing the fillet inside. As a last step, use a fork or knife to poke holes into the top of the foil, to allow smoke to escape.
If you’re not ready to BBQ just yet, place this assembly onto a large flat sheet, like a cookie sheet, and put it into the fridge for now.
It’s Time To BBQ
Preheat the BBQ on HIGH. Since the fillet is fairly long, light all the burners. Preheat for 5 minutes, then turn back the flames just a touch, to med-high.
Place the aluminium foil onto the BBQ and simply close the lid. BBQ for 16-18 minutes. At approx. the halfway point, move the foil a few inches. (Make sure to use oven gloves…the foil will be VERY hot)
At about the 10 minute mark you should be able to see small whisps of smoke rising out of the holes in the foil. Good sign.
I usually remove the foil-package after 17 minutes. Thru trial and error, you’ll discover the best time which depends on your BBQ.
Gently slide the whole thing back onto a flat cookie sheet and take it inside. Cut open the top foil and lay eyes on a beautifully bbq salmon fillet, sugar coated and browned to perfection.
This should be enough for 6 to 8 meals, but it will never taste better than when it first comes off the BBQ.
Refrigerate any left overs and use them on top of salads or enjoy them cold. (We don’t warm up the leftovers because again, they will smell up the house).
Cut into strips and serve with rice, or over a bed of vegetables.
F.A.Q. about bbq salmon fillets
Q: What should I serve with my salmon fillet?
A: While ‘rice’ doesn’t sound exciting, there are a number of different ways to achieve the ‘wow’ factor. Cilantro Lime rice is an example of this.
It uses long grain bismati rice, which is flavored with olive oil, cilantro and lime. Gently fluffed it makes a great addition to your bbq’d salmon fillet. Go here for the recipe on cilantro lime rice.
Q: What vegetable dish should I serve with my salmon fillet?
A: Vegetables give an opportunity to add not only flavor, but color to your dish as well. One option is a nice buttery garlic green bean side dish. The green color looks great up against the pink salmon.
With only 3 ingredients (in addition to the beans), which are garlic, butter and lemon-pepper, this dish preps in 5 mins and cooks in 10. See a great receipe here.
Also, see these 7 pasta side dishes, perfect sides for any meal.
Delicious BBQ Salmon Recipe
Equipment
- 1 Aluminum Foil
- 1 Outdoor Grill or BBQ
Ingredients
- 2 lbs Salmon Fillet Preferred Atlantic Salmon with all skin removed. Size is approximate and not crucial.
- 1 dash Lemon Juice
- 1 dash Olive Oil
- pinch Salt optional
- 1 tsp Lemon Pepper
- 1 cup Brown Sugar
Instructions
- Cut a piece of aluminum foil which is 3.5 times longer than the salmon fillet. Fold 1/3 of the foil over onto itself, creating a thicker bottom foil.
- Coat the foil with a light spray of cooking oil such as PAM or similar product.
- Rinse the salmon fillet under cold water and then dab it dry with a paper towel. Lay it onto the thicker half of the aluminum foil. (If you bought salmon with a skin, place it skin-side down.
- 2 lbs Salmon Fillet
- Sprinkle the upper side of the salmon fillet with salt (optional) and a nice coating of lemon pepper. (For a little extra kick, add a dash of cayenne pepper)
- pinch Salt,1 tsp Lemon Pepper
- Next, squeeze a little lemon juice all across the fillet. Just a few squirts will do.
- 1 dash Lemon Juice
- Follow this by drizzling some olive oil all across the surface. Go gently, you don't want too much running off the fillet. Just a few teaspoons will do.
- 1 dash Olive Oil
- Finally, apply a liberal coat of brown sugar all across the salmon fillet. Dab it down and cover every inch of the fillet.
- 1 cup Brown Sugar
- Now, fold the single layer of aluminum foil over the fillet, and crimp all the edges, completely sealing the fillet inside. As a last step, use a fork or knife to poke holes into the top of the foil, to allow smoke to escape.
- If you're not ready to BBQ just yet, place this assembly onto a large flat sheet, like a cookie sheet, and put it into the fridge for now.
- Time To BBQ
- Preheat the BBQ on HIGH. Since the fillet is fairly long, light all the burners. Preheat for 5 minutes, then turn back the flames just a touch, to med-high.
- Place the aluminium foil onto the BBQ and simply close the lid. BBQ for 16-18 minutes. At approx. the halfway point, move the foil a few inches. (Make sure to use oven gloves...the foil will be VERY hot)
- At about the 10 minute mark you should be able to see small whisps of smoke rising out of the holes in the foil. Good sign.
- I usually remove the foil-package after 17 minutes. Thru trial and error, you'll discover the best time which depends on your BBQ.
- Gently slide the whole thing back onto a flat cookie sheet and take it inside. Cut open the top foil and lay eyes on a beautifully barbequed, sugar coated salmon fillet.
