The salmon in this juicy and delectable BBQ recipe is pan-seared to perfection with homemade barbecue sauce. Ready and simple to produce, Everyone will love this recipe for the ideal weeknight meal. A meal that is both flavorful and sweet is unbeatable. Your taste buds will be satisfied by this recipe for barbecued fish. Salmon fillets are pan-seared before being finished cooking in a homemade barbecue sauce. Served with some recently cut pineapple and a bed of rice. Because it will be a huge hit and everyone will adore it, this simple salmon dinner recipe will become your go-to option for midweek meals. Making it simple and quick.
What is Salmon?
The term “salmon” refers to several ray-finned fish species. Trout, char, grayling, and whitefish are further members of the same fish family. Salmon are indigenous to the North Atlantic and Pacific Ocean’s tributaries (genus). Numerous salmon species have been introduced into non-native habitats, including Patagonia in South America and the Great Lakes of North America. In many regions of the world, salmon are intensively farmed. Salmon are often anadromous, meaning they travel to the ocean after hatching in freshwater before returning to it to spawn.
However, populations of several species are constrained to living in freshwater. According to folklore, the fish return to the exact location of their spawning to do so. The majority of this has been confirmed by tracking studies. Depending on the variety of salmon, some returning salmon runs may stray and spawn in various freshwater systems. It has been demonstrated that olfactory memory affects homing behavior.
How to Cook Salmon on BBQ?
Creating the BBQ Sauce Whisk all the ingredients for the BBQ sauce together in a medium mixing basin. Save for later use by setting aside. Prepare the salmon fillets. In a sizable nonstick pan, heat the oil over medium heat. Sprinkle a little salt and pepper over the fillets as soon as possible.
They should cook in the hot pan for two to three minutes on each side or until pleasantly golden. Warm up the broiler in the interim. Combine salmon and barbecue: Pour the BBQ sauce into the skillet and let it simmer for three to four minutes before drizzling it liberally over the salmon.
Next, broil the salmon for two to three minutes until it is slightly browned and flaky. To serve, take the food out of the oven and top it with sesame seeds. If desired, sprinkle pineapple pieces over cooked rice to serve (we highly recommend this combination!).
Use skin-on or skin-free salmon while cooking. You can substitute any other protein or seafood. If you dislike salmon, think about choosing chicken breast. Although we advise making your barbecue sauce at home, you are free to buy some. Pineapple Although optional, this goes so beautifully with fish.
Mango may be substituted for pineapple. Serve over quinoa, pasta, zoodles, or rice. For up to three days, keep leftovers in a sealed container. You can also omit the final broiling stage, which merely becomes burnt and crispy.
Ingredients
- 4, 24 oz salmon fillets, each 6 oz.
- Olive oil, 1 tbsp
- To taste, kosher salt and pepper
- Sesame seeds to garnish, 2 tsp
BBQ Sauce
- Ketchup, 1/2 cup
- Honey, 1/4 cup
- apple cider vinegar, two tablespoons
- Worcestershire sauce, one teaspoon
- one-half teaspoon of garlic powder
- 1/8 teaspoon of onion powder
- 50 ml of chili powder
- a half-teaspoon of cayenne
Optional to Serve
- cooked rice
- pineapple chunks
Instructions
- Whisk all the ingredients for the BBQ sauce together in a medium mixing basin.
- Save for later use by setting aside.
- In a sizable nonstick pan, heat the oil over medium heat.
- Sprinkle a little salt and pepper over the fillets as soon as possible.
- They should cook in the hot pan for two to three minutes on each side or until pleasantly golden.
- Warm up the broiler in the interim.
- Pour the BBQ sauce into the skillet and let it simmer for three to four minutes before drizzling it liberally over the salmon.
- Broil salmon for 2 to 3 minutes, or until it is flaky and faintly browned.
- Sesame seeds are sprinkled after removal from the oven.
- If desired, sprinkle pineapple pieces over cooked rice to serve (we highly recommend this combination!).
How do You Tell When the Salmon on the Grill is Done?
Pressing down gently with a fork or your finger on the top of the fillet will reveal whether your salmon has finished cooking. The salmon is done cooking when the flesh easily separates along the white lines that run across the fillet (strips of fish fat). Please remove it from the heat! You’ve likely overcooked the salmon if you don’t enjoy it. Whether farm-raised or wild, overcooked salmon is extremely firm and opaque orange throughout. It will also be dry, chalky, and, quite frankly, a waste of your hard-earned money.
Another indication that salmon has overreached is Lots of albumins, the white substance found in salmon. Pressing down gently with a fork or your finger on the top of the fillet will reveal whether your salmon has finished cooking. The salmon is done cooking when the flesh easily separates along the white lines that run across the fillet (strips of fish fat). Please remove it from the heat! The salmon will dry out and crumble when cut if you cook it any longer.
How Long does BBQ Salmon Take?
Place your entire foil pack of salmon on your preheated grill, secure the cover, and cook for 14 to 20 minutes. Salmon typically requires 15 minutes per inch of thickness. Let your salmon rest for a few minutes after you remove the entire foil package from the grill before cutting it into it. Don’t walk away or become sidetracked since salmon cooks rapidly on the grill (often no more than 12 minutes total). When an instant-read thermometer reads 120 degrees F when inserted into the thickest part, the salmon is medium-rare.
Before serving, let it sit for a few minutes to allow for some carryover cooking. Set the oven to 450 degrees Fahrenheit. Put some salt and pepper on the salmon. Place the salmon skin on a nonstick baking sheet or in a nonstick pan with an oven-safe handle. Bake for 12 to 15 minutes, or until salmon is thoroughly done.
What Temperature Should You Use to Grill Skinless Salmon?
Grill temperature: The ideal grill temperature is around 375 degrees, and I normally start the grill at around 450 degrees to produce good grill marks. To give the salmon a lovely char while locking in all the moisture, I advise grilling it at medium-high heat, or 375 to 400 degrees F. By doing this, the salmon won’t overcook. Totally! You can use skinless fillets for this dish even though you won’t get the skin’s crunchy, wonderful texture.
Be careful to grill skinless fillets with the side that still has skin on. On the grill, place the salmon skin-side down. Flipping is not necessary. The salmon flesh will probably adhere to your grill unless you have a well-seasoned cast-iron grill or one of those cheap portable grills with thin grates. Cook salmon with the skin side down and avoid flipping to prevent the “sticking panic.”
Can You BBQ Salmon without a Plank?
Oil the Fish, Not the Grates: By brushing oil on the fish rather than the grates, you can ensure that the oil is on the protein when it comes in contact with the hot grill, which will prevent it from sticking. Create a tin foil pan if you’re hesitant to grill directly on the grill.
Heat, oil, and patience are the key ingredients to keep your salmon from sticking to the grill. With just three items, you won’t need anything between your salmon (or other flaky fish) and the grill, such as a cedar plank, aluminum foil, or a fish basket.
This moisture rises out of the plank and carries the distinctive flavors of Cedar with it as the fish is cooked and the plank heats up. As a result, the salmon is essentially given a fresh wood flavor infusion and is allowed to steam gently because the plank is a barrier between it and the heat source.
While you may grill salmon without foil, I’ve found that a foil package works the best for grilling fish. When cooking salmon, wrap it in foil to create a package to keep it moist, and it guarantees the salmon will be flaky and delicate, not dry.
This soft, flaky fish gets a great smoky taste from cooking directly on the wood. A game-changer is lighting the grill and grill the salmon on a burning, charred piece of wood. Directly grilling food on a cedar plank brings out the wood’s smokey and earthy tastes.
Can I Cook Salmon in a Stainless Steel Pan?
When cooking pan-seared salmon, we prefer to use large stainless steel or cast-iron skillet, though that is by no means the only option. Ensure the pan is large and wide enough to fit the fillets without crowding them. The secret to preventing fish from sticking and achieving a tasty crust is heating your pan properly. Add some oil or clarified butter after heating your pan over medium-high heat. The pan is hot enough to add your protein when the fat begins to shimmer. Although the cooking surface of stainless steel pans appears to be smooth, it features small pores.
The steel in the pan expands when it is heated while the pores close. Food sticks to itself due to the diminishing pores’ grasp on it. Preheat the pan to medium, add plenty of oil, and then add the food to prevent sticking. Salmon is off-limits. Additionally, it would help if you steered clear of salmon that has gone bad. You can tell if salmon has gone bad by its slimy texture, grey color, and overly fishy or ammonia-like smell. Store your raw salmon in the refrigerator in a sealed container, and consume it within one to two days.
Conclusion
The salmon we used to develop this dish can be swapped out for any favorite fresh, firm-fleshed fish. The recipe was tested on halibut, sea bass, tuna, swordfish, and monkfish, and they all gave faultless performances. The technique is one item to take into account. Because the fish is grilled skin side down at high heat, you shouldn’t be concerned if the fish’s skin sticks to the foil when you remove it from the barbecue basket.
Remove the skin by sliding your spatula under the flesh and discarding it. Your grill’s high heat setting will ensure quick and even cooking of the fish. I suggest firing up the grill to 500°F. Do not lift the cover during the cooking process; maintain that Temperature! Just trust us; the uninterrupted 10-minute cook time always works.
