bbq salmon

This recipe comes from Bill Porterfield, a competitor in the World Food Championships Thrilla at the Grilla contest.Bill’s passion for cooking began when he took the role as scoutmaster for his son’s Boy Scout troop. While cooking for Air Force troops during deployment, he perfected his outdoor cooking. He has competed in KCBS and his cooking slogan is “I may not be the best, but I have cooked for some of America’s finest”.

BBQ Salmon with Bourbon Glaze Recipe

Cup Jim Beam Bourbon

Cup Ketchup

Cup Brown Sugar

Cup Apple Cider Vinegar

Worcestershire Sauce

Lemon

Tbsp Yellow Mustard

tsp minced garlic

salt

tsp Black Pepper

Tbsp Olive Oil

Tbsp Blues Hog Dry Rub Seasoning

Preheat grill to 350 degrees F. I use a pellet grill.

Carefully dry your skinless salmon fillet with a paper towel to remove any moisture from it. Brush each side with olive oil and dust with Blues Hog Dry Rub Seasoning and set aside. In a bowl combine the remaining ingredients and blend thoroughly.

Place salmon on the grill for approx 5 minutes, just long enough to start getting an outer crust. Cover the top of the salmon with the glaze mixture generously and let cook for approx 10 minutes.

Reglaze the top side and carefully turn over and glaze the other side and cook for another 5 to 10 minutes. Be careful not to over cook the salmon so depending on the thickness of your fillet as to how long you want to cook it.

Recoat the top and carefully flip back over and recoat. At this time check for internal temperature, you are looking for 145 degrees F. Continue grill until you reach this temp. Once the temperature is reached serve and enjoy.

A healthy and delicious protein, salmon is a preferred seafood because it tends to lack that fishy smell that can be off-putting to some. It’s a favorite date night or weeknight protein because salmon can cook rather quickly, especially on your pellet grill or smoker.This cedar plank salmon recipe infuses cedar wood flavor and crisps the skin on the fish without over charring it since the wood block protects the delicate skin from the direct flame as well as sticking to your grill grates.How to Cook Cedar Plank Salmon on the GrillSoak the untreated cedar plank in water for 24 hours before grilling. When ready to grill, remove and wipe down. Grill for 15-20 minutes at 350°F, or until the salmon is cooked through and flakes easily with a fork.Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.This recipe uses Louisiana Grills Lemon Pepper, Garlic, and Herb Seasoning.

Cedar Plank Salmon

Brown Sugar

Lemon Pepper Garlic Herb Seasoning

Tablespoon Olive Oil

Salmon Fillets, Skin Off

Soak the untreated cedar plank in water for 24 hours before grilling. When ready to grill, remove and wipe down.

Start up your grill. Then, set the temperature to 350°F.

In a small bowl, mix the brown sugar, oil, and Lemon Pepper, Garlic, and Herb seasoning. Rub generously over the salmon fillets.

Place the plank over indirect heat, then lay the salmon on the plank and grill for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the heat and serve immediately.

A healthy and delicious protein, salmon is a preferred seafood because it tends to lack that fishy smell that can be off-putting to some. It’s a favorite date night or weeknight protein because salmon can cook rather quickly, especially on your pellet grill or smoker.This cedar plank salmon recipe infuses cedar wood flavor and crisps the skin on the fish without over charring it since the wood block protects the delicate skin from the direct flame as well as sticking to your grill grates.How to Cook Cedar Plank Salmon on the GrillSoak the untreated cedar plank in water for 24 hours before grilling. When ready to grill, remove and wipe down. Grill for 15-20 minutes at 350°F, or until the salmon is cooked through and flakes easily with a fork.Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.This recipe uses  Competition Smoked  Seasoning.

Pit Boss Competition Smoked Seasoning

An easy tutorial on how to grill salmon in foil. A goof-proof delicious healthy recipe.

Grilled Salmon in Foil

salmon fillet,

avocado oil

Italian Seasoning*

sea salt,

lemon,

Preheat your grill to medium-high and brush off...

Preheat your grill to medium-high and brush off any food particles from the last time you grilled using a wire brush.

Place the salmon fillets on one large sheet...

Place the salmon fillets on one large sheet of foil (or multiple sheets of foil for easier grilling). Drizzle with avocado oil and use your hands to coat the flesh of the salmon in oil. Sprinkle with Herbs de Provence (or Italian seasoning), and sea salt. Place lemon slices on top of the salmon fillets and wrap in foil to create a foil packet.

Place foil packet on the grill and cover...

Place foil packet on the grill and cover the grill. Cook for 10 to 15 minutes, or until salmon is cooked through (or reaches desired done-ness). Cook times will vary depending on the thickness of the salmon.

Use tongs or a metal spatula to remove...

Use tongs or a metal spatula to remove foil packet from the grill and set it on a plate or cutting board. Allow it to cool enough to handle, then unwrap the foil.

Serve salmon with choice of side dishes.

This Maple Bourbon BBQ Salmon is the perfect, sweet salmon for a quick weekday meal. With only 4 ingredients, and less than 30 minutes from prep to eating, this BBQ salmon is one you&#39;ll come back to again and again.

Maple Bourbon BBQ Salmon

salmon

½ Tablespoons Sweet Rub (recipe in notes)

Maple Bourbon Glaze (recipe in notes)

Tablespoons avocado oil

Preheat.

Preheat. Preheat your grill to 450 degrees F for direct heat grilling.

Season.

Season. Season your salmon fillets with Sweet Rub on all sides, except for the skin.

Oil the grill.

Oil the grill. Fold a paper towel into quarters and pour the avocado oil into a shallow bowl. Pinch the folded paper towel between your tongs and dip into the bowl of oil to saturate the paper towel. Brush the saturated paper towel on top of the hot grill grates to coat the grates.

Grill the salmon.

Grill the salmon. Place the seasoned salmon on the oiled grill grates, flesh side down. Close the lid and grill for 5 minutes.

Glaze.

Glaze. Use a thin, metal fish spatula to flip the salmon skin side down. Baste the salmon filets with the maple bourbon glaze and close the grill lid. Cook for an additional 4-5 minutes, or until the salmon reads at 145 degrees F internal temperature.

Serve.

Serve. Remove the salmon from the grill and transfer to your serving platter. Enjoy!

Recipe VIDEO above.&nbsp;Make your next grilled salmon AMAZING with a simple yet incredible Salmon Marinade that will infuse the salmon with extra flavour! It's savoury with a touch of sweet and hint of garlic, and does double duty as a sauce for serving!

Marinated Grilled Salmon

salmon fillets (, skin

Olive oil (, for cooking)

(85 ml) soy sauce (, low sodium)

lemon juice

tbsp honey

olive oil

garlic (, minced)

chives onion

Lemon slices

Place marinade in a ziplock bag and mix to combine.

Add salmon and massage to coat. Marinate for 3 - 24 hours (1 hr minimum).

Take out of fridge 30 minutes prior to cooking.

Remove salmon onto plate, allowing excess marinade to drain off.

Marinating:

Pour remaining marinade into a small saucepan and simmer over medium high for 3 to 5 minutes until syrupy.

Pour into bowl/jug (some used for basting, some for serving).

Sauce (basting + serving):

Brush BBQ grills with oil. Then preheat to medium (or medium low for strong BBQ's).

Drizzle salmon with oil, the place onto the BBQ flesh side down (skin side up).

Cook for 3 minutes or until golden, then use tongs to carefully turn.

Brush the flesh with Sauce, then close BBQ lid.&nbsp;

Cook for 3 - 4 minutes, basting one more time halfway through, or until the internal temperature is 50C/120F(medium rare) or 55C/130F&nbsp;(medium).

Transfer salmon to plate and serve with remaining Sauce.

BBQ:

Grilled Salmon with Ginger-Orange Mustard Glaze is a simple and delicious way to grill and serve wild salmon. Even the kids will love it! In the wintertime, you can cook this on an indoor grill pan, or even under the broiler.

Grilled Salmon with Ginger-Orange Mustard Glaze

orange juice

soy sauce

balsamic vinegar

Dijon mustard

ginger

honey

salmon fillets

extra virgin olive oil

Using needle-nose pliers or tweezers remove all bones from the salmon.

Combine the orange juice, soy sauce, balsamic vinegar, Dijon mustard, ginger, and honey in a large zip-top bag. Add fish, seal, and marinate in the refrigerator for 30 minutes.

Remove fish from bag; reserve the marinade.

Brush grill with olive oil; prepare to medium-high.

Place fish on grill; cook to desired doneness about 5 minutes per side, basting with reserved marinade.

Place remaining marinade in a saucepan, bring to a boil, boil 1 minute. Spoon glaze over fish and serve

These Smoked Salmon Fillets are first dry brined and cured overnight then seasoned with a cajun blackening rub.We then show you step by step how to slow smoke the salmon to perfection on a Pit Boss pellet grill.

Pit Boss Smoked Salmon with Cajun Blackening Rub

lb Large Salmon Fillet

Cups Dark Brown Sugar

Salt

Tbsp Course Ground Black Pepper

Tbsp Paprika

Tbsp Dark Brown Sugar

Tbsp Dried Oregano

Tbsp Dried Thyme

Tsp Cayenne Pepper

Tsp Kosher Salt

Tsp Course Ground Black Pepper

½ Tsp Celery Salt

rinse

Rinse the salmon under cold running water.

Place it on your cutting board and pat it very dry with paper towels

bones

Once it is dry, run your fingers along the salmon checking for any bones that were not removed previously.

tweezers

If you feel any, remove them with some tweezers and discard.

slice

Lastly, slice your salmon into about 2 inch portion sized fillets.

Rinse, Dry, and Fillet the Salmon

Mix the brine mixture ingredients together well and place some in the bottom of the baking dish.

place

Place the fillets on top of the mixture, then spread more of the brine mixture over the fillets, trying to cover every exposed surface of the fish.

layer

Continue to layer your fillets like this, depending on how much fish you have, packing the brine mixture around them, and then cover the whole dish tightly with plastic wrap.

refrigerate

Place the baking dish in the refrigerator for at least 4-6 hours or overnight.

Dry Brine the Salmon

wash

After the salmon is finished brining, take the fillets out of the tray and rinse them off really well under cold running water.

pat dry

Pat dry with paper towels, and place them on a wire rack to air dry.

Mix the Cajun Blackening Rub Ingredients together well in a bowl.

sprinkle

Sprinkle and rub the blackening mixture over all sides of the dried salmon fillets.

rack

Keep the seasoned salmon fillets on the wire rack in the refrigerator for about 1-2 hours to allow the pellicle to form on the outside.

Rinse, Dry, and Season the Brined Salmon

ash pot

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

pellets

Add your pellets to the hopper, start the Pit Boss pellet grill and put it on the &quot;Smoke&quot; setting.

prime

If there are no pellets in the auger, hold the &quot;Prime&quot; button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

warm up

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

preheat

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

water

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 180°, or the &quot;Smoke&quot; setting depending on your Pit Boss model, and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

smoke

Place the salmon fillets on the Pit Boss with the skin side DOWN if they are skin-on.  No need to flip during the cook. You can even leave them on the wire rack if you wish.

temperature

Continue smoking the salmon, rotating occasionally, for about 2 hours until the internal temperature reaches 140-145°F internally.

remove

Carefully remove the smoked salmon from the Pit Boss and serve immediately.

Smoking the Salmon on the Pit Boss Pellet Grill

Get ready to level up your summer barbecues, because this BBQ salmon is simply the best! It&#039;s cooked to smoky, tender perfection and topped with homemade barbecue sauce that will leave your mouth watering.

BBQ Salmon

(6 ounce) salmon filets

Homemade BBQ sauce (or storebought)

Prepare your grill by heating it to 450-500 degrees Fahrenheit. You will be grilling the salmon directly on the grill, so be sure to scrub your grill grates clean.

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BBQ Salmon with Bourbon Glaze Recip...

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Pit Boss Smoked Salmon with Cajun B...

BBQ Salmon

Top 9 bbq salmon recipes from across the web

The most viewed bbq salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BBQ Salmon with Bourbon Glaze Recip...

Cedar Plank Salmon

Cedar Plank Salmon

Grilled Salmon in Foil

Maple Bourbon BBQ Salmon

Marinated Grilled Salmon

Grilled Salmon with Ginger-Orange M...

Pit Boss Smoked Salmon with Cajun B...

BBQ Salmon

The most viewed bbq salmon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine