Barbecued Salmon Recipe

Prepare fillets

Pat the salmon fillets dry with paper towels. Check for pin bones and remove with tweezers if needed. Place the fillets skin-side down on a clean plate or tray.

Brush both sides lightly with olive oil, then season evenly with kosher salt and freshly ground black pepper. Let sit at room temperature while you make the glaze (about 10–15 minutes).

Make glaze

In a small bowl, whisk together the barbecue sauce, maple syrup (or honey), soy sauce, fresh lemon juice, Dijon mustard, minced garlic, and smoked paprika until smooth. Taste and adjust — add more maple syrup for sweetness, soy for saltiness, or lemon for brightness.

Preheat your grill to medium-high heat (about 400°F / 200°C) and oil the grates well. If using a charcoal grill, ensure coals are evenly distributed for indirect/semi-direct heat.

Place salmon fillets skin-side down on the grill over direct or medium heat. Close the lid and cook without moving for 4–5 minutes, depending on thickness (about 1-inch thick).

After 4–5 minutes, gently lift a corner to check for color change and grill marks. Spoon or brush a generous layer of the barbecue glaze onto the top of each fillet.

Close the lid and cook for another 2–4 minutes until the salmon is just cooked through and flakes easily with a fork. Internal temperature should read 125–130°F (52–54°C) for medium; cook a bit longer if you prefer well done.

During the last minute, brush a final thin coat of glaze and allow it to set — avoid heavy flames that will burn the sauce. If flare-ups occur, move fillets to a cooler part of the grill briefly.

Remove the salmon from the grill and let rest for 2 minutes. Sprinkle chopped parsley over the fillets and serve with lemon wedges alongside for squeezing over the fish.

Serve immediately with your choice of sides (grilled vegetables, rice, salad). Leftovers can be refrigerated for up to 2 days.