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–+ servings
5 from 2 votes

BBQ Salmon

By Britney Brown-Chamberlain
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
Servings: 5
bbq salmon on a plate with sweet potatoes and corn and garnish with a lime and fresh parsley.
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This oven baked BBQ salmon is sweet, smoky, sticky, and full of flavor. Made with brown sugar, Cajun seasoning, and BBQ sauce in under 20 minutes.

Equipment

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Ingredients 

  • 2 lbs Salmon Fillets, (about 4-5 fillets)
  • 2 tsp Brown Sugar
  • 2 tsp Cajun Seasoning
  • 1/3 cup BBQ Sauce
  • 1 tbsp Olive Oil

Instructions 

  • Preheat the oven to 425°F. Line a sheet pan or oven-safe skillet with parchment paper or foil for easy cleanup. Pat the salmon filets dry with a paper towel, this allows the glaze to stick and caramelize. Place salmon onto the prepared baking sheet. 2 lbs Salmon Fillets
  • Drizzle the salmon with olive oil. In a small bowl, mix together the brown sugar, Cajun seasoning, and BBQ sauce. Brush each piece of salmon generously. 1 tbsp Olive Oil 2 tsp Brown Sugar 2 tsp Cajun Seasoning 1/3 cup BBQ Sauce
  • Bake for 8-10 minutes on the middle rack, depending on the thickness of your fillets. Broil for about 1-2 minutes, until the sauce on top begins to caramelize. Keep a close eye on it because the sugar can go from caramelized to burnt quickly. The salmon is done when it flakes easily with a fork and the internal temperature is 135-140 degrees F if using a meat thermometer. Let it rest and finish cooking out of the oven to reach an internal temp of 145 degrees F for best results.
  • Finish with a squeeze of fresh lemon juice and garnish with fresh herbs or green onions. 

Notes

  • Pat the salmon dry first. This helps the seasoning stick and gives the salmon a better texture.
  • Don’t overbake it. Now, salmon is my favorite fish, but far too often, people overcook it. Salmon cooks quickly, so check it early. Overcooked salmon can become dry, and we are absolutely not doing dry salmon over here. Don’t be afraid, cooking salmon is easy, just keep an eye on it.
  • Broil at the end. This step gives the salmon that sticky, slightly caramelized top that makes it taste like it came off the grill. 
  • If using a whole salmon filet instead of individual pieces and proceed using the recipe instructions. Use a meat thermometer or instant read thermometer to check for doneness. 

Nutrition

Calories: 324kcal, Carbohydrates: 10g, Protein: 36g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Cholesterol: 100mg, Sodium: 277mg, Potassium: 954mg, Fiber: 0.5g, Sugar: 8g, Vitamin A: 509IU, Vitamin C: 0.1mg, Calcium: 31mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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