Introduction
Get ready to embark on a culinary journey that dives deep into the heart of BBQ mastery! Introducing our show-stopping BBQ Salmon recipe, a tantalizing fusion of smoky aromas, rich flavors, and the succulent tenderness of wild-caught salmon. Whether you’re a seasoned pitmaster or a BBQ newbie, this recipe promises to elevate your grill game to unparalleled heights. Dive in, as we unravel the secrets to achieving that perfect char, the crispiest skin, and a flavor profile that dances on your palate. Let’s set the grill ablaze and make some BBQ magic!
Ingredients:
- Salmon fillets (preferably wild-caught) – 4 pieces, each about 6-8 oz.
- Olive oil – 2 tablespoons
- Lemon – 1, zested and juiced
- Brown sugar – 2 tablespoons
- Soy sauce – 2 tablespoons
- Garlic cloves – 3, minced
- Fresh dill – 2 tablespoons, chopped (optional)
- Salt – 1 teaspoon
- Freshly ground black pepper – 1/2 teaspoon
- Red pepper flakes – 1/4 teaspoon (optional for a little kick)
- Cedar planks (optional for added smokiness)
Instructions:
- Preparation of Cedar Planks (if using):
- Soak the cedar planks in water for at least 1-2 hours. This will prevent them from catching fire on the grill and will also impart a smoky cedar flavor to the salmon.
- Marinade Preparation:
- In a mixing bowl, combine olive oil, lemon zest, lemon juice, brown sugar, soy sauce, minced garlic, fresh dill, salt, black pepper, and red pepper flakes.
- Whisk the ingredients together until the sugar is dissolved.
- Marinating the Salmon:
- Place the salmon fillets in a shallow dish or a zip-top bag.
- Pour the marinade over the salmon, ensuring each fillet is well-coated.
- Let the salmon marinate in the refrigerator for at least 30 minutes to 2 hours. The longer it marinates, the deeper the flavors will penetrate.
- Grilling the Salmon:
- Preheat your BBQ grill to medium-high heat (around 375°F or 190°C).
- If using cedar planks, place the soaked planks on the grill for about 3 minutes or until they start to smoke. Flip the planks over.
- Place the marinated salmon fillets skin-side down on the cedar planks (or directly on the grill if not using planks).
- Close the grill lid and let the salmon cook for about 12-15 minutes. The cooking time may vary based on the thickness of the fillets. The salmon is done when it easily flakes with a fork and has an internal temperature of 145°F or 63°C.
- Avoid flipping the salmon to maintain its integrity and get a nice, crispy skin.
- Serving:
- Once cooked, remove the salmon from the grill and let it rest for a few minutes.
- Serve with a side of grilled vegetables, a fresh salad, or your favorite BBQ side dishes.
- Drizzle with some extra lemon juice and garnish with fresh dill or parsley, if desired.
Pitmaster Tips:
- Always choose fresh salmon for the best flavor and texture.
- Adjust the level of heat by adding or reducing the amount of red pepper flakes in the marinade.
- For an added touch, you can also smoke the salmon using applewood or cherrywood chips for a deeper smoky flavor.
- Remember, the key to perfect BBQ salmon is to monitor the heat and avoid overcooking. Salmon should remain moist and tender inside.
Enjoy your BBQ Salmon with friends and family!
