Barbecued Salmon
A flavorful grilled salmon with a rich butter and herb sauce, perfect for summer barbecues and seafood lovers seeking a savory, aromatic dish.
Ingredients
Instructions
- Melt 1 tablespoon of butter over low heat in a small, heavy saucepan.
- Add the garlic and cook briefly.
- Stir in the wine and cook until reduced to 1/2 cup.
- Add the remaining butter and stir until melted.
- Stir in the chopped herbs and lemon rind.
- Set aside the sauce.
- Butterfly the whole Chinook salmon with skin intact.
- Preheat the grill to medium-high heat.
- Grill the salmon, skin side down, until cooked through, about 8-10 minutes per side.
- Serve the grilled salmon with the prepared herb butter sauce.
Tips & Substitutions
For a richer flavor, consider using compound butter with additional herbs or spices. You can substitute the dry white wine with chicken broth or a splash of apple cider vinegar for a different taste profile. If you want a smoky flavor, add some wood chips to the grill. Be sure to keep an eye on the salmon to prevent overcooking, as it can dry out quickly.
Serving Suggestions
Serve the barbecued salmon with the prepared herb butter sauce drizzled on top. It pairs beautifully with a side of Easy Buttermilk Salad for a refreshing contrast. You can also enjoy it alongside grilled vegetables or a quinoa pilaf. For a complete meal, consider adding a light dessert like Harvest Or Apple Cake.
Storage & Reheating
Leftover barbecued salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, wrap the salmon in foil and warm it in a preheated oven at 350°F for about 10 minutes, or until heated through. This method helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Salmon contains roughly 322 calories, with 7g protein, 5g carbohydrates, and 30g fat. It is a good source of protein (14% of the Daily Value).
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 other types of salmon for this recipe?
Yes, you can use other salmon varieties such as sockeye or coho. However, keep in mind that cooking times may vary slightly based on the thickness of the fillet. Ensure the fish is cooked through but still moist.
What can I do if I don’t have fresh herbs?
If fresh herbs are unavailable, you can use dried herbs instead. Use about one-third of the amount specified since dried herbs are more concentrated. Alternatively, a pre-made seafood seasoning can add great flavor in a pinch.
How do I know when the salmon is done cooking?
The salmon is done when it flakes easily with a fork and is opaque throughout. If using a thermometer, the internal temperature should reach 145°F. Keep an eye on it while grilling to avoid overcooking.
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).