A little bored with salmon? This salty BBQ salmon Explodes on behalf of thanks to dry and spicy rubbing and glazing of optional barbecue sauce (no need for grilling!).
Recipe review
Why you will love it: This salmon has everything in taste and is resistant to fools.
How long will it take: About half an hour
Equipment you will need: Cast iron or a safe pan for the oven
Dishes: 4
I hope after reading the introductory paragraph above, you are not worried about an exploding salmon. That sounds a little exciting (alarmingly), does it? Sorry about that. I just want to convey how excited I am about this BBQ salmon!
I make salmon often and I have a lot of ways to change it. Check out the recipe links below for some of my favorites. Recently, I made my home bbq for fly use and it was a moment of light bulb. I thought, why not rub barbecue for salmon?
Recognizing that not everyone will have a homemade BBQ on hand, I have developed this easy recipe that you can make with pantry items. If you already have a BBQ you like, it’s fine to replace it.
Try this recipe soon. This may shock the way you always make salmon. It’s light, tasty, and comes out great every time. No need for explosions!
About this recipe
There are several steps to this recipe. Spread the dry rub on the salmon fillet, sear the salmon in a hot pan on the stove, on the top side only, then turn it over, and bake in the oven until ready.
You may be wondering why you should fry and then bake. This cooking method works to get a nice brown crust on the salmon. The brown sugar in the scrub caramelizes when it reaches the high heat of the pan. Once a salty crust has formed, then the salmon is baked to finish cooking to the end.
The optional barbecue sauce glaze is spread right at the end of the cooking time, and a quick turn under the broiler prepares it. While all of this may sound like a bunch of monkeys, it’s really quite easy and you’ll love the way the salmon comes out.
We will go over the recipe here and start with lots of more tips. Look for the recipe card for printing below. It has complete instructions, measurements and nutritional information.
what do you need
- salmon: Look for fresh salmon with the skin. The recipe is written for four servings, 4-6 ounces each. It is best for the fillets to be as uniform in size as possible, at the same thickness, so that they run out at about the same time.
- Brown sugar: This is the base of the dry scrub that is smeared on the salmon before cooking. You can use dark brown or light brown sugar.
- Chipotle Chili Powder: Chipotle chili powder is of smoky quality and can be quite spicy. We love the flavor it adds to this BBQ salmon. If you are worried about the scorching heat, substitute a mixture of plain chili powder and smoked paprika.
- Garlic powder: Not to be confused with garlic salt, garlic powder is simply dried garlic ground into a fine powder, with nothing else. It adds a delicate taste of garlic.
- Onion powder: Same as garlic powder – do not mix it with onion salt!
- Kosher salt: You must have noticed that we often recommend kosher salt. It has larger crystals so if you use finer salt, you may want to reduce the amount.
- Olive oil: Rub a small amount of oil into the salmon and use a little more for the pan.
- Barbecue sauce (optional): While there is a lot of flavor in rubbing, a nice glaze of barbecue sauce is also welcome. Make your own barbecue sauce or use a commercially prepared sauce. For something different, try our cherry chipotle BBQ sauce.
How to make this recipe
Okay, let’s get started! You will need a heavy pan suitable for the oven. A cast iron skillet or cast iron enamel is ideal. Remember that not all “oven safe” pans are suitable for broilers, so be sure to check this out. Turn on the preheating oven.
Prepare the salmon by rinsing it in cold water and patting with absorbent paper. Cut it into portions the size of a serving if it is a whole fillet.
Next, mix the dry rubbing ingredients in a small bowl: brown sugar, chipotle chili powder, garlic powder, onion powder and salt.
Rub a small amount of olive oil on the top side of each piece of salmon. Sprinkle a uniform amount of the BBQ mixture over each fillet, using your fingertips to rub it in lightly. Go ahead and use all the dry rubbing. There is no need to put it on both sides. Let the salmon rest for about 15 minutes as it absorbs the delicious flavors of the scrub.
Preheat the oven to 400 degrees Celsius. Heat the pan on the stove over medium-high heat. Once it is hot, add oil, enough to lightly cover the bottom of the pan, spoon or something like that. Put the salmon in the pan, skin side up. Cook for 3 minutes, without interruption, or until the salmon is released quite easily from the pan. Quickly turn each part over (skin side down) and place the mold in the hot oven.
Bake for 8 minutes or until salmon tests have been performed. Carefully remove the pan from the oven. Remember the handle is hot so use an oven glove. You might think it’s so obvious but easy to forget (at least it’s for me!).
The salmon will continue to cook if you leave it in the hot pan so it is best to take it out of the oven when it is slightly damaged or take it out of the pan immediately.
Oh, and the glaze! This step is optional but it really tastes great. After removing the salmon from the oven, turn the oven to roasting. Brush a little barbecue sauce on each fillet and cook it for a minute or until the sauce is hot and bubbling.
Serve the salmon with crispy cooked green beans, sweet potato fries in an air sucker or a creamy potato salad. Spicy cabbage salad (without mayonnaise) and curled potatoes on a stove are also a great combination.
Common questions
The easiest way to check is to lightly press it with a fork and see if the salmon separates or peels easily. The color should be an opaque orange all the way through, not a clear red. It is considered “well done”. The internal temperature when measured with a thermometer for immediate reading should be 145 ° F, as recommended by the FDA. Remember that the salmon will continue to cook a little even after it is removed from the heat.
Some cooks prefer the salmon to be a little rarer (medium), with a darker color in the center (125 ° F to 130 ° F). It’s your choice because you’re the cook!
Yes! However, it can be a bit tricky to roast fish directly on the bars as it tends to fall apart. Salmon is quite solid and is a good choice for grilling. Some cooks prefer to roast fish on foil or in a non-stick grill pan.
To roast salmon on a gas grill, I recommend soaking it in a marinade that contains a little oil, or coating it with oil. Heat the grill to medium heat (350 degrees Celsius) and grease the bars before placing the salmon on the grill, with the skin facing up. Roast for four minutes (with lid down), then turn carefully, using a fish spatula. Roast for another 15 to 20 minutes or until salmon is ready.
Be sure to check out my recipe for grilled salmon.
Make it yours
- It is better to use Air frying? This salmon recipe can be easily cooked by air frying. Prepare according to the instructions, heat the air fryer to 380-400 degrees Celsius, and place salmon on the griddle in one layer. You may need to make more than one batch if not everything fits. Fry in air for 8-10 minutes or until ready. See my air frying salmon for more detailed instructions.
- If you want to make this salmon On a gas grillRead the Common questions The above section for guidelines.
- Use your own BBQ, whether it is homemade or commercially ready. If you prefer, try my seasoning for any purpose. It does not have the brown sugar but will season the salmon nicely.
Ideas for forward preparation
The dry scrub can be prepared at any time and kept in an airtight container or small jar for six months or more. Once you have tried the scrub and know you really like it, prepare a large batch to have on hand. It is also great for pork, chicken or beef.
Tips for storage and reheating
Boiled salmon leftovers will be kept in the refrigerator for a while Up to four days. Cover it with cling film or put it in an airtight container.
You can enjoy the cold salmon or heat individual dishes in the microwave. Do not overheat it as it will dry out.
Remnants of love
Delicious BBQ salmon leftovers in a salad. Make a salad similar to this southwestern barbecue chicken salad, replacing cooked salmon with chicken. So good!
Make a great sandwich with barbecue salmon. Mix a little barbecue sauce into the mayonnaise and sprinkle it on a toasted bun. Also add a few slices of avocado and tomato, if desired. Are you still hungry? I am!
did you do that? Be sure to leave a review below and tag me on @ rachelcooksblog Facebook, Instagramor Pinterest!
Dishes
Prevent your screen from darkening
Salted barbecue salmon explodes on behalf of thanks to a dry and spicy rub and glaze an optional barbecue sauce (no need for grilling!).
Instructions
-
Cut salmon into 4 portion-sized pieces if necessary and dry with absorbent paper.
-
In a small bowl, mix together the rubbing ingredients: brown sugar, salt, Chipotle chili powder, garlic powder and onion powder.
-
Rub the top of each salmon fillet with half a teaspoon of oil, then rub evenly over the spice mixture. Let the salmon sit at room temperature for about 15 minutes.
-
Meanwhile, preheat oven to 400 degrees Celsius.
-
Heat a large cast iron or enamel pan over medium-high heat. Add 1 tablespoon of oil to the pan or enough to lightly cover the bottom of the pan. Place salmon fillet in a pan, skin side up and sear for 3 minutes. Remove from the heat and turn into fillets. Salmon should release quite easily from the pan.
-
Place a pan with salmon in a preheated oven and bake for 8 minutes (until the internal temperature reaches 145 degrees Fahrenheit or the desired temperature).
Remarks
- If desired, spread a prepared barbecue sauce on cooked fillets and place under the grill for a minute to glaze.
- The nutritional information is intended for salmon with rubbing and does not include an optional barbecue sauce.
- The BBQ rub is quite spicy. If you prefer a less spicy version, replace the chipotle chili powder with half a teaspoon of chili powder and half a teaspoon of smoked paprika.
Nutritional information
Calories: 274JNF, Carbohydrates: 4P, protein: 34P, Fat: 13P, Saturated fat: 2P, Polyunsaturated fat: 5P, Unsaturated fat: 5P, Cholesterol: 94Mg, sodium: 666Mg, potassium: 854Mg, fiber: 1P, Sugar: 3P, vitamin: 216IU, Vitamin C: 1Mg, calcium: 26Mg, iron: 2Mg
This site provides approximate nutritional information for convenience and courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.
