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Barbecued Alaskan Salmon

We eat salmon all summer long, and this is our favorite way to fix it. The mild sauce—brushed on as the fish grills—really enhances the taste. —Janis Smoke, King Salmon, Alaska.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 to 2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 2 teaspoons soy sauce
  • 1/2 teaspoon pepper
  • 4 salmon steaks (1 inch thick and 6 ounces each)


  • In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved.
  • Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.
Nutrition Facts
1 each: 158 calories, 10g fat (4g saturated fat), 40mg cholesterol, 239mg sodium, 7g carbohydrate (7g sugars, 0 fiber), 9g protein.

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Average Rating:
  • Lor207
    May 31, 2017

    I have been making this for years! I often use a salmon filet when the weather is not good for barbecuing and bake the fish. It is one of our all time favorite recipes for salmon!

  • jamieberg
    Jun 12, 2016

    No comment left

  • NanRey67
    Mar 5, 2014

    Light tasting and the sweet brown sugar makes the salmon taste acceptable.

  • slparker1230
    Aug 11, 2012

    No comment left

  • tinaoocumma
    Jan 26, 2010

    I'm not a big fish eater, but have been trying to cook it since it is healthy. I was really weary to even taste this, but to my surprise it was very delicious! My husband & I loved it! We also fixed it on a George Foreman grill & heated it the next day. It is so full of flavor, you forget you're eating fish!

  • kknepper
    Nov 15, 2009

    I made this using a George Foreman grill, they turned out perfect, very yummy, and healthy for you

  • LKAM
    Jan 12, 2009

    Anybody from King Salmon Alaska should have an outstanding recipe for grilling salmon and this one is!

  • sdamistad
    Jul 3, 2006

    No comment left