Carol'S Barbecue Salmon
A flavorful barbecue salmon glazed with mayonnaise and soy sauce, topped with sweet onions and dill, perfect for summer gatherings and seafood lovers alike.
Ingredients
Instructions
- Place the fish in aluminum foil-lined tubs.
- Combine the light mayonnaise and soy sauce, then pour over the fish.
- Slice the Walla sweet onions into 1/4-inch thick rings and layer them evenly over the fish, overlapping if necessary.
- Rinse and shake dry the fresh dill weed, then place whole branches thickly over the fish and onions.
- Barbecue with the lid on over very hot fire for about 15 minutes.
- Remove the dill branches and serve.
Tips & Substitutions
For a lighter flavor, consider using Greek yogurt instead of light mayonnaise. If Walla sweet onions are unavailable, Vidalia or any sweet onion will work as a substitute. Adjust the soy sauce to taste, and feel free to add a splash of lemon juice for added brightness. Make sure to check the salmon for doneness before removing it from the grill.
Serving Suggestions
Serve the barbecue salmon with a side of grilled vegetables or a fresh green salad for a balanced meal. It pairs beautifully with Lemon-Garlic Boiled Shrimp as part of a seafood feast. Consider adding a side of rice or quinoa to soak up the delicious sauce, making it a complete and satisfying dish.
Storage & Reheating
Leftover barbecue salmon can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in the oven at 350°F until warmed through, to avoid drying it out. You can also enjoy it cold in salads or sandwiches, enhancing your meals with flavors from the grill.
Nutrition & Diet Analysis (per serving)
Each serving of Carol'S Barbecue Salmon contains roughly 70 calories, with 5g protein, 5g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 2082mg per serving (91% 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 frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to fully thaw it in the refrigerator before preparing. This will help ensure even cooking and better texture in the final dish.
What can I substitute for fresh dill weed?
If you don't have fresh dill weed, you can use dried dill in a pinch. Use about one-third the amount, as dried herbs are more potent. Alternatively, tarragon or parsley can provide a fresh herb flavor that complements the salmon well.
How can I tell when the salmon is done cooking?
Salmon is typically done when it flakes easily with a fork and has an internal temperature of 145°F. Keep an eye on it while grilling, as cooking times may vary based on the thickness of the fish and the heat of the grill.
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).