BBQ Salmon

    Salmon is a great fish to cook on the BBQ whether you are cooking at home or on the beach where you caught it! These recipes are a great starting point.

    21 Recipes




    Global Cuisine

    68 reviews

    This is an amazing sauce for freshly barbecued fish - tarragon, lemon and garlic with Dijon mustard. Perfect for a summer evening!

    Recipe by: Austin Geraldson

    80 reviews

    You may never have thought of the combination of fish and fruit before, but salmon and blueberries are just made for each other. A very summery dish!

    Recipe by: JAYDA

    45 reviews

    The secret of this sauce is the strength of its minimal ingredients - peaches, honey and curry. An amazing sauce for barbecued fish!

    Recipe by: Slinkee

    10 reviews

    I wanted to get more fish in our diet, so I experimented with different herbs for salmon steaks. This combination is especially delicious with a risotto and vegetables on the side.

    Recipe by: Wolfman's Bro

    36 reviews

    I made this burger once and have been hooked ever since. Once you get a rhythm, this is a quick and easy dinner.

    Recipe by: cathy a.

    40 reviews

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

    Recipe by: SUSANNE:)

    28 reviews

    This salmon is marinated in vinegar, oil, honey, lemon juice, lime juice, orange zest, garlic, ginger, sugar and chilli powder then cooked on the barbecue.

    Recipe by: RBENEKE

    17 reviews

    Salmon is such a great tasting fish that you have to be careful not to mask its flavour with too many ingredients.

    Recipe by: Dylan Fitterer

    No reviews

    This is a simple summer salmon dish that I cook on my BBQ hot plate. It is super easy yet very satisfying. I think the sauce really makes it.

    Recipe by: BushCook

    88 reviews

    This is a beautiful barbecued salmon fillet that is best when cooked over fire but if the weather isn't up to it they are also pretty good under the grill.

    Recipe by: Alan Harasimowicz

    2 / 3

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