Bbq Scottish Salmon Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Trim any ragged edges and check for pin bones; remove with tweezers if present. Leave skin on to help hold the fillet on the grill.

In a medium bowl, whisk together olive oil, soy sauce, lemon juice, brown sugar, Dijon mustard, smoked paprika, minced garlic, black pepper and sea salt until sugar dissolves and mixture is cohesive. This will be both a marinade and a flavor base.

Place salmon fillets in a shallow dish or zip-top bag with skin side down. Pour half of the marinade over the fillets, reserving the other half for brushing while grilling. Make sure fillets are coated, then refrigerate for 20–30 minutes (no more than 30 minutes to avoid 'cooking' the fish with acid). Remove salmon from fridge 15 minutes before grilling to come closer to room temperature.

While salmon marinates, combine BBQ sauce, honey, apple cider vinegar and hot sauce (if using) in a small saucepan. Warm over medium-low heat, stirring, until honey dissolves and mixture is glossy, 3–5 minutes. Remove from heat and set aside. Reserve 2–3 tablespoons of glaze for serving.

Preheat grill to medium-high (about 400°F / 200°C). Clean and oil the grates well to prevent sticking. If using a charcoal grill, bank coals to create a hot direct zone and a medium indirect zone.

Brush the grill grates with oil on a folded paper towel held with tongs, or lightly oil the salmon skin. Place salmon on the hot part of the grill skin-side down. Close the lid and cook undisturbed for 4–5 minutes (for 1" thick fillets) so the skin crisps and the fish releases naturally.

Using a thin spatula, carefully flip the fillets. Brush the cooked side with a generous layer of the prepared BBQ glaze. Close the lid and cook for another 2–4 minutes, then brush again with glaze and cook until the salmon registers 120–125°F (49–52°C) for medium-rare to medium, or to your desired doneness. Total grill time will be about 8–10 minutes depending on thickness.

If flare-ups occur from the glaze, move the fillets to indirect heat and finish cooking with the lid closed. Do not leave heavily sauced fish directly over high flames for long periods.

Transfer salmon to a clean platter. Spoon the reserved glaze over the fillets and let rest 3–4 minutes; carryover heat will finish cooking and the glaze will set slightly.

Season lightly with extra salt and pepper to taste, sprinkle chopped parsley, and serve with lemon wedges alongside for squeezing.