Grilled BBQ Salmon | Kara Lydon

A quick and easy weeknight pan-fried meal, this baked grilled salmon is perfect for when we crave grilling but want a minimum of cleanup.

If you’re a fan of plate dinners for easy cleanup and minimal cleanup, you’ll love this grilled salmon!

Ready in just 40 minutes, this is the perfect weeknight meal to add to your dinner rotation!

Salmon simmers until it is buttery and flaky – no overcooked salmon here! Perfectly paired with seasoned sweet potatoes and crunchy green beans, it’s the perfect meal when you’re craving a grill.

And as an added bonus – this recipe contains omega-3 fatty acids! It is useful for Heart, brain and blood vessel healthIt is found in fatty fish such as salmon.

Ingredients you will need

Notes on ingredients

Salmon Fatty chops (also known as not wild or socky) will work best here for texture and flavor. I find it easier to buy pre-cut fillets to save time and ensure that everything cooks evenly.

barbecue sauce: Use your favorite collection or brand! I used Kansas City-style BBQ sauce – think thick, sweet, and tangy!

spices: I chose chili powder and smoked paprika for more spice and a smoky BBQ flavor.

Sweet potatoes and green beans: To add some vegetables and some starch. You can substitute starches for other vegetables, such as white potatoes, broccoli, Brussels sprouts, peas, carrots, squash, and more.

Equipment you will need

paper pan

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How to make grilled salmon

Step 1: Preheat the oven to 425 degrees Fahrenheit. Line a baking tray with parchment paper. Brush salmon with barbecue sauce on all sides. Sit aside.

Step 2: In a medium bowl, add sweet potato wedges, 2 tablespoons olive oil, chili powder, and smoked paprika. Add salt and pepper to taste. Put them together to cover evenly.

Step 3: Spread the sweet potatoes on the baking tray.

The fourth step: Place the green beans in the same bowl with the remaining tablespoon of olive oil and season with salt and pepper to taste. Flip to cover evenly.

Fifth step: Lay out on baking tray, making room in center for salmon. Bake at 425 degrees F for 15 minutes.

Sixth step: Reduce the oven to 300 degrees Fahrenheit. Add salmon on the baking tray.

Seventh step: Cook until salmon is flaky and reaches an internal temperature of 135°F (for medium salmon), about 20 minutes.

Expert Tips

The USDA safe internal cooking temperature for fish is 145 degrees Fahrenheit, but I like to cook my salmon to a medium consistency (which is the standard texture you’d get at a restaurant unless you specify otherwise). For medium salmon, I like to cook the fish until it reaches 135 degrees Fahrenheit. You can also gauge the maturity of your fish by inserting a fork into the thickest piece of fish and seeing if it flakes easily. If it did, it probably was!

Recipe FAQ

What is the best temperature to bake salmon?

I prefer to bake my salmon at 300 or 325 degrees Fahrenheit, as the lower temperature takes a little longer, but it ensures the salmon cooks slowly, doesn’t dry out, and gets that perfect flaky texture. You can raise the temperature to 350 F, or even 425 F, but you’ll want to cook it for less time.

How long should you bake salmon?

At 300°F, with 6 ounces of filet like the one I used, it will take about 20 minutes, but that depends on the size of your filet. If you plan to roast the salmon whole, without cutting it into slices, it will take longer (25-35 minutes depending on the thickness of the piece of fish). As I noted above, it will take less time at higher temperatures. Wild salmon, which I didn’t use here, has less fat, so if you choose sockeye or a similar type, you’ll want to reduce the cooking time as well.

If you want to be sure, use a meat thermometer! The USDA recommends cooking salmon to 145 degrees Fahrenheit.

How do you keep salmon from getting too dry?

Beware of overcooking! Although the USDA recommends cooking salmon to 145°F, I find that the best texture is found at 135°F (for medium salmon), that is entirely up to you. If you don’t have an instantaneous thermometer, try cracking salmon with a fork. When done, it should separate (or flake) very easily with light pressure, and the center should not look raw.

I also suggest choosing fatty cuts as they will retain more moisture and are difficult to overcook. Adding a sauce, like the BBQ here, will also help bring back the smooth, moist texture you’re looking for!

For more tips on cooking salmon, check out my site Slow cooked salmon and my Salmon Air Fryer!

Storage and preparation

You can marinate salmon up to 24 hours in advance for even more grilled flavour. If you’re trying to plan ahead, I like to chop and prepare the vegetables the day before, too.

Once done, salmon is good for 3-4 days in the refrigerator. Personally, I like to eat it cold as soon as I put it in the fridge. If you choose to reheat, it may dry out a bit. Cooked salmon can keep in the refrigerator for 4-6 months, but texture and flavor may change. Make sure to let it cool completely, wrap it up tightly, and store it in an airtight container to lock out as much moisture as possible.

Recipes that pair well

For more cooking inspiration, check out my other recipes below!

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This recipe has been retested, reformulated and revamped to bring you its deliciousness (and the most beautiful) dish! The original post was published in June 2019.

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