Lemon Barbecue Salmon

    (47)
    45 minutes

    This is your basic salmon barbecue glaze of lemon, dill and sugar. Very easy, and everyone loves it.


    46 people made this

    Ingredients
    Serves: 4 

    • 85g butter
    • 1 1/2 cups (330g) brown sugar
    • 4 1/2 tablespoons lemon juice
    • 2 1/4 teaspoons dried dill
    • 3/4 teaspoon ground cayenne pepper
    • 450g salmon fillets, with skin
    • lemon pepper to taste

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat barbecue for high heat.
    2. Melt the butter in a saucepan over medium heat and mix in the brown sugar, lemon juice, dill and cayenne pepper. Cook and stir until the brown sugar is dissolved. Reduce heat and simmer until ready to brush onto the salmon.
    3. Season salmon with lemon pepper and place directly on the grate, skin side down. Brushing frequently with the butter and brown sugar glaze, cook the salmon 20 minutes or until easily flaked with a fork. Reserve some of the glaze for serving.
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    Reviews and Ratings
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    (47)

    Reviews in English (38)

    by
    24

    I use this recipe all the time when I cook salmon. I got it out of my Quick Cooking Magazine from Taste of Home. The trick is to use less Dill Weed and less Brown Sugar. I add approx. 1 tsp.dill, and 1 cup brown sugar. Then adjust to taste. I cook mine in the oven, and baste with sauce. My family loves it!  -  03 Jan 2005  (Review from Allrecipes USA and Canada)

    by
    22

    Fantastic Salmon glaze! I left out the dill and added 1 tsp ground ginger. I only used half the cayenne pepper, and it was perfect. My 5 year old had 3 helpings. It looked elegant. I'll serve this for company.  -  05 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    19

    This recipe was great!!! I baked it in the oven for 15 minutes at 400, and used a lemon/dill seasoning mix to lighten the dill flavor. Also, I cut back to 1/2 cup sugar, but doubled the cayenne. Super easy and great presentation!! Will definately make again!  -  04 Apr 2006  (Review from Allrecipes USA and Canada)

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