This post may contain affiliate links. Please read our disclosure policy.
Have you ever cooked salmon low-and-slow on the barbecue? We’re only talking 45 minutes or so, but that extra time results in the most buttery-soft and tender salmon. A gorgeous summer dinner!
Nicky’s Notes
This BBQ salmon is buttery, melt-in-the-mouth tender, with a honey-chipotle glaze that’s smoky, sweet and gently spicy.
Cooking it low and slow over indirect heat keeps the salmon beautifully moist and flaky, while the edges take on just a little caramelisation. It looks impressive enough for entertaining, but it’s wonderfully simple to prepare.
A brilliantly low-effort main course. Once the salmon is on the barbecue, you can get on with sides, drinks or the important business of enjoying the sunshine!
Table of Contents
📋 Ingredients for BBQ Salmon
***Full recipe with detailed quantities in the recipe card below***
The salmon
A half-side of salmon is ideal because it gives you a thick, even piece that stays moist during low-and-slow cooking.
Keeping the skin on also protects the delicate flesh from the heat, while the wider fillet cooks more gently and evenly than individual portions. It’s a good size for feeding around four people (and will even give you leftovers if you’re serving plenty of sides).
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Remove salmon from fridge 30 mins before cooking. Place skin-side down on a barbecue-safe tray and coat with chipotle, honey and seasoning. Cook over indirect heat (barbecue lid closed) for 35-45 mins, until tender and cooked through, then rest briefly before serving.
Recipe Tips
- Keep the barbecue lid closed as much as possible. Every peek releases heat and smoke, increasing the cooking time and making it harder to maintain a steady temperature.
- Position the thickest section of salmon towards the slightly hotter part of the indirect cooking zone.
Pin this now to find it later
Pin ItLeftovers Guide
- Cool leftover BBQ salmon quickly, transfer it to an airtight container and refrigerate it. Eat within two days.
- It’s delicious cold in salads, sandwiches, wraps or rice bowls, so reheating often isn’t necessary.
- If you do want to reheat, cover the salmon loosely with foil and warm it gently in a low oven (120°C/250°F (fan oven)) until hot throughout. Avoid very high temperatures, which can dry it out.
BBQ Salmon Recipe
Ingredients
- 500 g (1.1lb) prime salmon fillet – skin on (this is approx. one half-side of salmon)
- 2 tsp chipotle paste
- 2 tsp honey
- ⅛ tsp salt
- ⅛ tsp black pepper
Instructions
- Remove the salmon from the refrigerator 30 minutes before you want to cook it to take the chill off it.500 g (1.1lb) prime salmon fillet – skin on
- Set up the barbecue for indirect heat cooking at 120C/250F (or preheat the smoker to 120C/250F).
- Place the salmon on a cooking tray, skin-side down.
- Brush on the chipotle sauce, then drizzle on the honey and spoon with the back of a spoon. Sprinkle on the salt and pepper.2 tsp chipotle paste, 2 tsp honey, 1/8 tsp salt, 1/8 tsp black pepper
- Place on the barbecue over indirect heat for 35-45 minutes, until an internal temperature probe in the thickest part of the salmon reads 55-60C/131-140F (see notes section for other methods of checking doneness).
- Rest for 5 minutes, then serve.
Notes
How to check your salmon is cooked.
- Use a temperature probe: Insert the probe into the centre of the thickest part of the salmon. It should read 55–60°C/131–140°F, depending on how well done you prefer it.
- Try the gentle press test: Press the thickest part lightly with the back of a spoon or your fingertip. The salmon should feel tender and begin to separate into soft flakes, rather than feeling firm or resistant.
- Check with a knife: Slide the tip of a small knife into the thickest part of the fillet at a slight angle, then turn it gently. The salmon should separate easily into moist flakes along its natural layers. The flesh should look mostly opaque, with just a faint touch of translucency at the very centre of the thickest section. Remember that it will continue to cook slightly as it rests.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
🍽️ What to serve it with
I love serving this salmon as a centerpiece with a few different sides. Some of my favourites include:
