BBQ Grilled Salmon

This is a oldie but a goodie! I am going to be reposting some old blog recipes and favorites over the next few weeks, partly because there are many new comers to the blog this year, and because I am about 3ish weeks away from launching my new website. So if you have any favorite recipes you don’t want to see retired, please send me a message or find me on social media and let me know your favorites!!

I think we grilled our dinner every night this week. You’ve got to love summer! We eat salmon in our house about once a week, most weeks. It is delicious, meaty, and a very healthy fatty fish for the whole family. Our daughter actually loves it too, which is awesome. I just think about all that DHA/EPA she is getting and my heart soars (food nerd alert). Getting in some fish weekly is a great protein variation, provides different essential fatty acids, and vitamins/minerals that our bodies crave. I love that my toddler will try it, and I hope by exposing her to lots of different flavors she will achieve a more variety in her meal pattern – which really is my hope for everyone.

Since we eat salmon every week, I try to mix it up. Sometimes it is soy glazed, other times it is baked with lemon and garlic, and other times we grill it up. I have always loved making salmon and having it in a sandwich. Fish sandwiches just remind me of being on the beach somewhere tropical.

grilled salmon-11

I “doctored up” a store-bought BBQ sauce for this recipe, but if you have the time to make your own, by all means do so. I love any BBQ sandwich more when it is topped with coleslaw, so I made a super simple slaw to go on top of our star ingredient today. I typically use the same 3-4 ingredients when making slaw– a creamy layer, an acid component, some honey/sweetness, and the cabbage/veggies. I go between using mayonnaise or just creamy Greek yogurt. For the acid it is typically vinegar, but sometimes I will use lemon juice. I tend to lean toward honey for my sweetener, but pure maple syrup or sugar will work as well. I just make the dressing right in the bowl I am going to serve or store the slaw in, and then add the cabbage. The coleslaw can be made ahead of time and stored in an airtight container in the refrigerator.

This is a quick dinner option for busy weekdays or a great addition to any cookout. We are heading over to my mom’s house today for an early Fourth of July celebration and you know we are going to be firing up the grill. We still have some of the frozen pops from last week’s post, so we will be enjoying those and some pool time before the afternoon storms hit. I hope everyone has a safe and happy 4th!

BBQ Grilled Salmon

Servings 4


  • 4 whole wheat rolls
  • 1 lb of salmon
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup orange juice
  • 1 cup of your favorite bbq sauce

For the coleslaw:

  • ¼ cup of plain 2% Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1-2 tablespoons of honey
  • ½ teaspoon of salt and pepper
  • 2 cups of shredded cabbage


  • Preheat your grill to medium-high heat.
  • Lightly brush your salmon with canola oil, season with salt and pepper and place on hot grill flesh side down for about 5-7 minutes on each side.
  • While fish is cooking, make the sauce.
  • Pour orange juice into sauce pan and reduce down for about 3-5 minutes, add BBQ sauce and stir until heated through.
  • While the salmon is still on the grill, brush the flesh side of the salmon with BBQ sauce and let cook, can do this 1-2 times to create glaze.
  • Once the salmon is done to your liking (about 10-15 minutes), remove from grill and set aside.
  • To make the coleslaw (can be done in advance), in a medium bowl whisk together yogurt, vinegar, honey and season with salt and pepper. Add in the cabbage and toss to coat.
  • Serve the salmon on toasted bun, top with coleslaw and extra BBQ sauce if needed.

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