Oven-Barbecued Salmon

Growing up in the Pacific Northwest, salmon was a staple food and we kept some creative recipes in rotation. While I always love a simple baked salmon, this baked barbecue salmon adds a bit more tang and depth of flavor that complement the fish. It strikes the right balance of sweet and savory, thanks to zingy citrus juices and smoky spices. 

My favorite part? It tastes like something you might get at a barbecue without having to haul out the grill. With minimal cleanup, you’ll have a flavor-packed dish that’s filling and nutritious (and don’t forget your wine pairing).

Baked Barbecue Salmon Ingredients

• Salmon: High in omega-3 fatty acids, salmon is the star of this dish.
• Orange juice: Sweet and tangy, orange juice (even better, squeeze it fresh!) balances the salmon’s flavor while helping make it more tender.
• Lemon juice: Like orange juice, lemon juice’s acid helps tenderize the fish. It also provides additional bright, zesty flavors that lift the other spices.
• Brown sugar: Many barbecue sauces include brown sugar (or an equivalent sweetener) and here, it provides a hint of molasses while lightly caramelizing the salmon when baked.
• Chili powder: Bringing the heat, chili powder provides a slight kick while contributing to the barbecue flavors and breaking up the sweetness from the ingredients above.
• Paprika:  Mild and sweet, paprika adds more dimension to the dish. To make it even smokier, swap in smoked paprika.
• Garlic powder: Delivering additional savoriness, garlic powder provides additional balance and complexity to the seasoning. We opt for garlic powder over fresh garlic here because it better coats the fish.
• Cumin: Cumin’s earthy notes help deepen the dish’s flavors. 

Directions    

Step 1: Prepare the salmon

Julia Hartbeck for Taste of Home

Preheat the oven to 425°F. Place the salmon in a greased 15x10x1-inch baking pan. Drizzle the salmon with the orange and lemon juices.

Editor’s Tip: If your salmon is skin-on, bake it with the skin down.

Step 2: Bake the salmon

Julia Hartbeck for Taste of Home

In a small bowl mix the remaining ingredients and sprinkle them over the salmon fillets. Bake for 13 to 15 minutes or until the fish flakes easily with a fork.

Editor’s Tip: Distribute the ingredients evenly over the salmon.

Julia Hartbeck for Taste of Home

Baked Barbecue Salmon Variations

• Make dinner in one pan: To make dinner even easier, bake the salmon on a sheet pan with other veggies, like broccoli, cauliflower or potatoes.

• Turn it into tacos: Flake the fish and add it to soft tortillas (corn tortillas are best for fish, but you can use flour, too). Spritz it with some lime juice and add a few slices of avocado! 

• Make it a pasta night: Toss this with some pasta and chopped-up veggies for a quick, smoky pasta dish. 

How do you store baked barbecue salmon? 

You can store this dish in an airtight container in your refrigerator for two to three days. Note that you must refrigerate salmon within two hours after cooking.

Can you freeze the baked barbecue salmon?   

Yes, you can freeze this salmon after baking for up to three months, which can be helpful if you like to meal prep. Ideally, thaw it in the refrigerator (between a few hours and overnight) so it unfreezes gradually. This will help it retain its flaky texture. After reheating, add a little butter on top to help it regain any moisture it lost in the process.

Baked Barbecue Salmon Tips    

Julia Hartbeck for Taste of Home

What kind of salmon fillets should I buy?

When making barbecue salmon in the oven, we recommend buying skin-on because it keeps the fish tender—and it tastes delicious.

There are different types of salmon to choose from, and what’s available will vary based on the season and what your store carries. Sockeye and Atlantic salmon are good bets for baking. Farm-raised can be more affordable, but wild-caught fish is generally the healthier choice.

How do I know when my salmon is done cooking? 

Your salmon is finished when its thickest section reaches an internal temperature of 145°, which you can check with a meat thermometer. You can also tell it’s done if the fish flakes easily. The flesh should be slightly translucent in the center because you don’t want it to be dried out. 

What should you serve with baked barbecue salmon? 

There’s a lot of potential here, and you can definitely get creative. To keep it simple, pair the salmon with rice and steamed veggies. You could also place it on top of a bed of mashed potatoes for a heartier meal or between two slices of your favorite bread as an easy sandwich.