Juicy BBQ Salmon with Homemade BBQ Sauce
Ingredients
- 4 salmon fillets, about 6 oz each, skin-on
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, optional
- Salt and black pepper to taste
- 2 tablespoons water, to thin sauce if needed
Instructions
- Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne in a small saucepan over medium-low heat. Stir and simmer for 8 to 10 minutes until slightly thickened. Taste and adjust seasoning. Set aside.
- Pat salmon fillets dry with paper towels. Brush each fillet with olive oil and season both sides with garlic powder, smoked paprika, salt, and black pepper.
- Preheat grill to medium-high heat. Clean and oil the grates with a paper towel dipped in oil, using tongs.
- Place salmon fillets skin-side down on the grill. Cook undisturbed for 6 to 7 minutes until the fish releases naturally from the grates.
- Flip the fillets carefully and cook for another 3 to 4 minutes on the flesh side.
- In the last 2 minutes of cooking, brush a generous layer of homemade BBQ sauce over each fillet. Let it caramelize and bubble slightly, watching closely to prevent burning.
- Remove salmon from the grill and let rest for 2 minutes. Spoon extra sauce over the top if desired and serve immediately.
Notes
Apply the BBQ sauce only in the last 2 minutes of grilling. The sugar in the sauce burns quickly over direct heat, so adding it too early will char the outside before the fish is cooked through.