Barbecue Salmon
A smoky, flavorful barbecue salmon with a crispy Parmesan crust, perfect for outdoor gatherings or a quick family dinner. The combination of garlic butter and cheese creates a rich, savory topping that complements the tender, flaky fish. Ideal for those who love bold, satisfying seafood dishes.
Ingredients
Instructions
- If using a whole salmon, split it in two down the back.
- Place the salmon on hot barbecue skin side down on foil.
- Cook until you can turn it over onto heavy foil, approximately 5 to 10 minutes depending on the size of your fish.
- Peel the skin and remove any brown color and fat; discard.
- Drizzle garlic butter over the salmon and spread Parmesan cheese over until a thick crust forms.
- Cover with barbecue lid or foil and cook until the crust is brown and the salmon is done.
Tips & Substitutions
For a more intense flavor, marinate the salmon in garlic butter for at least 30 minutes before grilling. If you don't have Parmesan cheese, a similar hard cheese like Pecorino Romano or even nutritional yeast can work as a substitute. Make sure to monitor the temperature closely to prevent overcooking. Using heavy-duty foil can help with heat retention and prevent sticking.
Serving Suggestions
Serve your barbecue salmon with a fresh side salad or steamed vegetables for a light meal. It pairs beautifully with Party Oyster Crackers for a crunchy contrast. Consider adding a squeeze of fresh lemon or a side of dill sauce to enhance the flavors. For a complete dinner, serve with rice or quinoa to soak up the delicious garlic butter.
Storage & Reheating
Leftover barbecue salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes, covered with foil to retain moisture. Alternatively, you can gently reheat it on the barbecue for a few minutes, being careful not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Salmon contains roughly 31 calories, with 2g protein, 2g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to fully thaw it in the refrigerator before cooking. This will ensure even cooking and better texture. Quick-thawing in cold water is another option, but avoid using warm water as it can start to cook the fish unevenly.
What can I do if I don't have a barbecue?
If you don't have a barbecue, you can cook the salmon on a stovetop grill pan or in the oven. For oven cooking, place the salmon on a baking sheet lined with foil and broil it for about 10-15 minutes, or until the salmon flakes easily with a fork.
How do I know when the salmon is done cooking?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). You can check this using an instant-read thermometer inserted into the thickest part of the fish. Remember, it will continue to cook slightly after being removed from the heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).