Smoky BBQ Salmon
I love salmon recipes. And recently, as I was preparing my latest batch of homemade BBQ rub, it struck me: why not a BBQ rub for salmon? So, here we are. Juicy salmon fillets are coated with BBQ rub, seared in a hot skillet on the stove, then flipped and baked in the oven. Each step makes this barbecue salmon that much juicier and more flavorful. Afterward, I highly recommend locking everything in with a brushing of sweet and sticky barbecue sauce! How long it takes: about 30 minutes. Equipment you’ll need: cast iron or oven safe skillet. Servings: 4
Why You’ll Love This Barbecue Salmon Recipe
Easy seasonings. Recognizing that not everyone is going to have a homemade BBQ rub on hand, I developed this easy recipe that you can make with pantry items. If you already are in possession of a BBQ rub that you love, it’s totally fine to substitute it. Fried and then baked. This cooking method works to get a nice brown crust on the salmon. The brown sugar in the rub caramelizes when it hits the high heat of the skillet. Once that savory crust has formed, then the salmon is baked to finish cooking all the way through. Bold BBQ flavor. The optional barbecue sauce glaze is applied right at the end of cooking time and a quick stint under the broiler sets it. While all that may sound like a bunch of monkey business, it’s really pretty easy and you’ll love the way the salmon turns out!
Ingredients You’ll Need
We’ll run through the recipe here and get you started with some notes. Look for the printable recipe card below the post with instructions, measurements, and nutrition information.
Salmon – Look for fresh salmon that has the skin on. The recipe is written for four servings, 4-6 ounces each. It’s best if the fillets are as evenly sized as possible, with the same thickness, so that they get done in about the same time. Brown Sugar – This is the base of the dry rub that gets applied to the salmon before cooking it. You can use dark or light brown sugar. Chipotle Chili Powder – Chipotle chili powder has a smoky quality and can be quite spicy. We love the flavor it adds to this BBQ salmon. If you are worried about the spicy heat, substitute a mixture of regular chili powder and smoked paprika. Garlic Powder – Not to be confused with garlic salt, garlic powder is simply dehydrated garlic that is ground into a fine powder, with nothing else added. It adds a mild garlic flavor. Onion Powder – Same as the garlic powder – don’t mix it up with onion salt! Kosher Salt – You’ve probably noticed that we often recommend kosher salt. It has larger crystals so if you use a finer salt, you may want to reduce the amount. Olive Oil – A small amount of oil is rubbed into the salmon and a bit more is used for the pan. Barbecue Sauce (optional) – While there is plenty of flavor in the rub, a nice glaze of barbecue sauce is always welcome, too. Make your own BBQ sauce or use a commercially prepared sauce. For something different, try our cherry chipotle bbq sauce.
Can I Use Frozen Salmon?
Yes! Fresh salmon can be expensive, and it’s absolutely fine to make this recipe with frozen salmon instead. Thaw the salmon in the fridge beforehand.
How to Make BBQ Salmon
This recipe will shake up the way you make salmon. It’s easy, tasty, and turns out great every time! Here’s a visual step-by-step. Scroll to the recipe card for printable instructions.
Prep the salmon. Pat the salmon dry with paper towels. Cut it into serving size portions if it’s a whole fillet.
Make the dry rub. In a small bowl, mix together brown sugar, chipotle chili powder, garlic powder, onion powder, and salt.
Season the salmon. Rub each fillet with a bit of olive oil, and sprinkle over the BBQ rub mixture. Use your fingertips to lightly rub it in. Go ahead and use all of the dry rub. It’s not necessary to put it on both sides. Afterward, let the salmon rest for 15 minutes so that the flavors mingle.
Sear the salmon. Heat oil in a skillet over medium high heat. Once it’s hot, place the salmon into the pan, skin side up. Cook for 3 minutes, undisturbed, or until the salmon releases fairly easily from the pan. Use a fish spatula to quickly flip each piece over (skin side down).
Bake. Transfer the pan to the hot oven and bake at 400ºF for 8 minutes, or until the salmon is done. Glaze with BBQ sauce. This step is optional, but it amps up the flavor! After removing the salmon from the oven, switch the oven to broil. Brush a bit of barbecue sauce on each fillet and broil it for a minute or until the sauce is hot and bubbling.
Tips for Success
Here are some bonus tips for the best BBQ salmon:
Choose the right pan. You’ll need a heavy oven-safe skillet. A cast iron or enameled cast iron skillet is ideal. Keep in mind that not all “oven safe” skillets are suitable for the broiler, so make sure to check that. Get the oven nice and hot. It’s important to have the oven preheated to 400ºF and ready to go when you’ve finished searing the salmon. Carefully remove the pan from the oven. Remember that the handle is HOT so use an oven mitt. You may think that’s so obvious but it’s easy to forget (at least it is for me!). Avoid overcooking. The salmon will continue cooking if you leave it in the hot pan so it’s best to either remove it from the oven when it’s slightly underdone or remove it from the pan immediately.
Make This Salmon Recipe Your Own
There are lots of ways that you can adapt this succulent BBQ salmon depending on your preferences. Try these ideas:
Can I Make This Recipe On the Grill?
Yes! To grill this BBQ salmon on a gas grill, I recommend marinating it in a marinade that contains some oil, or coating it with oil (see my grilled salmon recipe). Preheat the grill to medium heat (350°F) and grease the grates before putting the salmon on the grill, skin side up. Grill for 4 minutes (with lid down), then carefully flip, using a fish spatula. Grill 15 to 20 minutes more or until salmon is done. Worried about sticking? Some cooks prefer to grill fish on foil or in a non-stick grill pan. Check out my grilled salmon in foil for more details.
What To Serve With BBQ Salmon
Serve this savory barbecue salmon with crisp cooked green beans, air fryer sweet potato fries, or creamy potato salad. Tangy vinegar coleslaw (with no mayonnaise) and stovetop scalloped potatoes are a great combo too. A simple green salad topped with fresh tomatoes, cucumbers, homemade croutons, and ranch dressing is always a welcome side dish.
Make-Ahead
The dry rub can be prepared any time and kept in an airtight container or small jar for six months or more. Once you’ve tried the rub and know that you really love it, make a large batch so you can have it on hand. It’s great for pork, chicken, or beef, too.
Storing and Reheating Leftovers
Refrigerate. Leftover cooked salmon will keep in the refrigerator for up to four days. Cover it with plastic wrap or put it in an airtight container. Reheat. The salmon can be enjoyed cold or you can reheat individual portions in the microwave. Don’t overheat it because it will become dry.
Leftover Love
Salads. Leftover BBQ salmon is delicious on a salad. Prepare a Southwestern BBQ chicken salad, substituting cooked salmon for the chicken. So good! Sandwiches. Stir a little BBQ sauce into mayonnaise and slather it on a toasted bun. Add a few slices of avocado and a tomato, too, if you like. Are you hungry yet? I am! Tacos. Fill a taco shell with flaked BBQ salmon and your favorite toppings for an easy variation on salmon tacos.
