BBQ Grilled Salmon from Laura Miner
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!
SERVES 4 people PREP 20 min COOK 15 min READY IN 35 min
- 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)
- For the 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
- Things You'll Need:
- BBQ Basting Brush
- 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.
- 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.
- 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.
- 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.
- 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.
- When cooked throughout, the salmon will be moist and flaky. Plate each fillet with extra BBQ sauce and sliced green onions. Bon appétit!
Laura is the recipe creator and foodie behind the healthy living blog Cook at Home Mom. She lives in Lynchburg, VA with her husband and three kids. Her recipes celebrate real, whole foods, without ever sacrificing flavor or fun.