Barbecued Alaska Salmon
Juicy Alaska salmon grilled with a tangy butter-based marinade, perfect for summer barbecues and seafood lovers seeking bold, fresh flavors.
Ingredients
Instructions
- Combine melted butter, lemon juice, white wine vinegar, grated lemon peel, garlic salt, salt, and hot pepper sauce in a bowl.
- Generously brush both sides of the salmon with the mixture.
- Place the salmon on an oiled barbecue, flesh side down.
- Baste the salmon frequently while cooking.
- Barbecue the flesh side about 2 minutes.
- Carefully turn the salmon over.
- Baste with the sauce again.
- Cover and cook for 8 to 10 minutes, or until the salmon flakes easily when tested with a fork.
Tips & Substitutions
For best results, choose fresh, wild-caught salmon when possible. If you don't have white wine vinegar, apple cider vinegar can be a good substitute. Adjust the hot pepper sauce to your taste; for a milder flavor, reduce the amount. Make sure to baste the salmon frequently to keep it moist and flavorful while cooking.
Serving Suggestions
Serve the barbecued salmon with a fresh side salad or steamed vegetables for a light meal. It pairs beautifully with Macaroni-Shrimp Salad for a heartier option. A squeeze of fresh lemon over the top just before serving can enhance the flavors. Consider serving with a chilled white wine or a light beer.
Storage & Reheating
Store any leftover salmon in an airtight container in the refrigerator for up to three days. To reheat, place the salmon in a microwave-safe dish and cover it with a damp paper towel to retain moisture. Heat in short increments, checking frequently to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Alaska Salmon contains roughly 6 calories, with 0g protein, 1g carbohydrates, and 0g 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
How do I know when the salmon is done cooking?
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F. Keep an eye on it while cooking, as overcooking can lead to dry salmon.
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).