Pit Boss 820FB

Summer Grilling Giveaway!

ENTER to win a Pit Boss 820FB Wood Pellet Grill!

Enter Contest
No Thanks
Weekend at the Cottage Symbol
  • Barbecued Salmon Fillet
  • Barbecued Salmon Fillet
  • Barbecued Salmon Fillet

Barbecued Salmon Fillet

Food | June 23, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.00 out of 5)
  • 11 Minutes
  • 2

Craving a home-cooked meal but too pressed for time to try? This BARBECUED SALMON FILLET recipe will change your mind. Imagine a delicious fresh fish entree in six minutes flat. Yes, it’s that simple!

I started making fresh fish in this fashion out of necessity – I was often short on time and needed to figure out a way of preparing a main course that would come together quickly with little fuss.

Here are my suggestions on preparing delicious, firm-fleshed fish:

1) This recipe is for salmon but feel free to use halibut, sea bass, tuna, swordfish or monkfish.

2) High heat cooks the fish quickly and evenly. I suggest a grill temperature between 450°F and 500°F.

3) The flavours of the fish are enhanced by the finishing sauce so experiment with different fresh-chopped herbs and enjoy your own unique flavour combinations.

Last point is about serving this BARBECUED SALMON FILLET – a simple green salad is all you need! This meal is a about keeping things light and healthy.

Sometimes the best recipes are the ones that require the least amount of effort, and still yield tasty results. This wonderful recipe never disappoints!



Ingredients & Amounts

  • 1 16-ounce fresh salmon fillet
  • 2 tablespoons butter, unsalted
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 2 tablespoons each fresh dill and tarragon, finely chopped
  • salt and pepper to taste


  1. Preheat barbecue to 500°F. Place salmon into a foil-lined barbecue basket or rack. Place into barbecue.
  2. In a medium-sized saucepan, melt butter. Stir in Dijon mustard, lemon juice, paprika, salt, pepper and chopped herbs. Stir.
  3. Pour sauce over salmon after it has been cooking for 5 minutes. Turn off heat. Leave for one minute, then remove salmon from barbecue. Transfer to service dish, garnish with lemon and serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage. In honour of the 10th Anniversary of Toronto’s LUMINATO FESTIVAL, I thought I’d send some love to the talented Rufus Wainwright, who’s performing this year. Check out this remarkable album – Rufus doing Judy Garland!!! Rufus Does Judy At Carnegie Hall – Rufus Wainwright

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



Related Posts


Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!