The Only Bbq Salmon Recipes

THE ONLY GRILLED SALMON RECIPE YOU'LL EVER NEED

Steps:

• Brush your grill with a wire brush to remove any food particles, and coat or spray the grill with cooking oil. Preheat the grill to medium-high (400 to 450 degrees F).
• Mix together the seasoning and salt in a small bowl until well-combined. Drizzle the fish with olive oil and use your hands to gently coat the full surface of the flesh. Sprinkle the seasoning blend over the fish. NOTE: If you're performing this step ahead of time, store salmon in a seal-able container or plastic bag in the refrigerator until you're ready to grill.
• Place the salmon fillet on the grill skin side down (I put it over the hottest part of the grill) and cover. Cook for 3 to 6 minutes, or until the skin is super crispy and fish is opaque. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches desired done-ness. For rare-in-the-center salmon, cook about 2 minutes per side. Adjust the grill time up for salmon fillets that are thicker than 1 inch.
• Transfer salmon to a serving platter and serve with grilled zucchini salsa!
• Grill the zucchini and yellow squash while you're grilling the fish. To do so, cut the zucchini into 1/4 to 1/2-inch thick rounds, lightly coat with olive oil, and sprinkle with salt and pepper. Place zucchini on the grill and cook until grill marks appear, about 2 minutes. Carefully flip and cook on the other side until grill marks appear, another 1 to 2 minutes. Transfer to a cutting board and chop when cool enough to handle.
• Transfer the chopped grilled zucchini and yellow squash to a mixing bowl. Add the remaining ingredients for the salsa and toss until well-combined.

THE "ONLY" BBQ SALMON

Steps:

• Chop the garlic cloves finely, sprinkle with salt and grind together with the flat of the knife. Combine with the parsley, tomatoes and olive oil and store, covered in the fridge overnight.
• Prepare the BBQ and oil the grill. With a sharp knife cut two lengthwise slits in the fillet, cut to, but not through, the skin. Spread half the garlic mixture over the fillet and into the slits. Place skin side down on the BBQ grill at low temp with the lid closed for 10-15mins. Spread the remaining garlic mixture over the fillet, close lid, increase the temperature to medium and cook another 15mins or until the flesh seperates into natural moist sections when pressed with a fork.

GRILLED SALMON I

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.