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Glazed salmon fillets garnished with chopped herbs on a light blue plate, with lemon slices and a fork at the side.
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BBQ Salmon Recipe

Smoky, sweet and buttery-soft, this BBQ salmon is brushed with chipotle paste and honey, then cooked slowly over indirect heat.
Prep Time5 minutes
Cook Time45 minutes
Resting time5 minutes
Total Time55 minutes
Course: Dinner
Cuisine: British-American
Keyword: half side of salmon, indirect heat cooking, Slow cooked salmon
Servings: 4
Author Nicky Corbishley

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

Calories: 272kcal | Carbohydrates: 3g | Protein: 26g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 147mg | Fiber: 0.02g | Sugar: 3g

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