Back to Barbecued Salmon

Print Options


Card Sizes

Barbecued Salmon Recipe

Barbecued Salmon Recipe

My husband and I got this recipe from a chef in 1982...and we've never served salmon any other way since then! Everyone loves the mild-tasting marinade, and out here in Washington friends are always asking me for the recipe.
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min. YIELD:6-8 servings


  • 1/2 cup lemon juice
  • 1/2 cup canola oil
  • 1 teaspoon Worcestershire sauce
  • 2 salmon fillets (1 pound each)
  • 1/2 teaspoon seasoned salt
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 cup soaked wood chips (mesquite, hickory or alder), optional


  • 1. In a large resealable plastic bag, combine the lemon juice, oil and Worcestershire sauce. Add salmon; seal bag and turn to coat. Refrigerate for 30 minutes.
  • 2. Drain and discard marinade. Sprinkle salmon with seasoned salt and thyme. Let stand for 15 minutes.
  • 3. Add wood chips to grill according to manufacturer's directions if desired. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • 4. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Yield: 6-8 servings.

Reviews for Barbecued Salmon

Loading Image

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.