Weekend at the Cottage Symbol
  • Barbecued Salmon
  • Barbecued Salmon
  • Barbecued Salmon
  • Barbecued Salmon
  • Barbecued Salmon
  • Barbecued Salmon
  • Barbecued Salmon
  • Barbecued Salmon
  • Barbecued Salmon

Barbecued Salmon

Food | July 25, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.50 out of 5)
  • 16 Minutes
  • 4
  • Easy

BARBECUED SALMON ready in less than 15 minutes? Yes, it really is that easy!

I often rhyme this recipe off to friends needing a quick, delicious, never-fail way of making fresh salmon. Although it gets top marks for ease of preparation, it also gets extra stars for producing an exceptionally tasty main where the flavours are matched by the almost buttery texture of the cooked fish. Prepare to be amazed because BARBECUED SALMON never tasted this good.

Here are a few fun facts to keep in mind when you go to make it at the cottage or at home:

Barbecued Salmon


Although we crafted this recipe using salmon, feel free to make it using other favourite firm-fleshed fresh fish – say that 5 times fast! We tested the recipe using halibut, sea bass, tuna, swordfish and monkfish. Each and all worked like a charm.

One thing to note goes to process. Because the fish is cooked skin side down at a high heat, don’t worry if the skin sticks to the foil when you go to lift it from the barbecue basket. Simply scoot your spatula under the flesh, leaving the skin behind to be discarded.

Barbecued Salmon


Setting your grill at a high heat will ensure the fish cooks quickly and evenly. I suggest a grill temperature of 500°F. Keep that temperature consistent during the cooking process, so no lid lifting! Just trust us, the 10-minute undisturbed cook time works every time.

Barbecued Salmon


The flavours of the salmon are enhanced by the finishing sauce. Feel free to experiment with different fresh-chopped herbs and enjoy your own unique flavour combinations. We’ve used the following with great success: mint, tarragon, thyme, parsley, basil, dill and chives.

Since first posting this story, we’ve also learned another tasty trick. Right before serving the BARBECUED SALMON, sprinkle a handful of freshly chopped herbs on top for even more fresh flavour. It is this main course’s “wow” moment.

The final consideration for this recipe is about what to serve with it. We suggest keeping your sides as easy as the main. Try this healthy grilled salmon recipe with our SIMPLE SALAD, our KALE, CARROT & PARMESAN SALAD or our GRILLED VEGETABLE MEDLEY. This meal is all about keeping things light and nutritious.

Sometimes the best recipes are the ones that require the least amount of effort. Our BARBECUED SALMON proves it!

Barbecued Salmon


CLICK THE IMAGE to PIN it to a board!



Ingredients & Amounts

  • 1 24-ounce fresh salmon fillet
  • 2 tablespoons of butter, unsalted
  • 1 lemon, juiced
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of smoked paprika
  • 2 tablespoons each of fresh dill and tarragon, or other herbs, finely chopped
  • salt and pepper to taste
  • more chopped herbs and lemon for garnish


  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. Remove from heat. Stir in the Dijon mustard, lemon juice, paprika, salt, pepper and chopped herbs. Stir.
  3. Pour sauce over salmon after it has been cooking for 10 minutes. Turn off heat. Leave for one minute, then remove salmon from barbecue. Transfer to service dish, garnish with a sprinkling of additional chopped herbs and lemon. Serve immediately.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

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.



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