Prep Time:  20 mins
Cook Time:  15 mins
Total Time:  35 mins
Servings:  4
Finished BBQ Grilled Salmon with scallions plated with a photograph of Laura Miner on the right side

Today, our old friend Laura Miner (AKA “Cook at Home Mom”) offers this delicious, easy spin on salmon fillets. With a fresh dousing of spices that really accentuate the natural flavors of this popular fish — and a few healthy dollops of homemade BBQ sauce (without the refined sugar), you'll prepare an aromatic, zesty favorite with a lighter tap to the pancreas. Better still, this recipe comes gluten-free, paleo-friendly, Whole30® compatible, and so easy that it practically makes itself!

Ingredients

Ingredients for Salmon

  • 4 salmon fillets, 4-6 oz.
  • 2 tbsp olive oil
  • 2 green onions, sliced
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp chili powder
  • 1/8 tsp cayenne pepper (optional)

Ingredients for Homemade BBQ Sauce

  • 1 cup ketchup
  • 1/3 cup apple cider vinegar
  • 6 dates, pitted
  • 1 1/2 tsp coconut aminos
    or Worcestershire sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp smoked paprika
  • 1 pinch of salt and pepper, apiece

Items You'll Need

Instructions

  1. Soak the dates in warm water for 10 minutes. Afterward, add them with all other BBQ sauce ingredients to a high-speed blender or food processor. Blend on low until the dates are broken down and the mixture is smooth.
  2. Transfer this mixture to a small saucepan and bring to a simmer, stirring occasionally. Simmer for 5–7 minutes to reduce it to a thick, sticky consistency. Blend the seasoning in the meantime by mixing together salt, black pepper, garlic powder, smoked paprika, chili powder, and cayenne pepper in a small dish.
  3. Preheat the grill to 400 degrees Fahrenheit. Meanwhile, pat the salmon fillets dry, drizzle them with olive oil, and generously rub in the spice blend.
  4. Once preheated, brush the grill grates with oil. Set the salmon fillets skin side up and close your hood. At about the 3-minute mark, the fish fillets should be ready to flip — and will easily release from the grill.
  5. Carefully turn the salmon over. Lightly brush the BBQ sauce over this side, then close the hood and grill for another 2–3 minutes. Pro-tip: If you’re concerned about the salmon sticking to the grates, simply grill the fish skin side down with the hood down for about 6-8 minutes, depending on the thickness of your fillets. For the last 2–3 minutes, brush on that BBQ sauce.
  6. When cooked throughout, the salmon will be moist and flaky. Plate each fillet with extra BBQ sauce and sliced green onions. Bon appétit!