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 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
- 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!