Smoky Honey BBQ Salmon
Salmon is a great fish to put on a grill. It’s got a high oil content that helps keep fish succulent, and a rich flavor that stands up well to smoky, bold flavors, which is why we chose to pair it with our Smoky Honey BBQ blend. These items are a natural complement, providing a full sensory experience on a plate, from aroma to mouthfeel.
We cooked the salmon skin-side down first, to give the skin the most amount of time possible to crisp up. You can also cook the fish flesh-side down first to create dramatic, brown grill marks, but if you do that then don’t plan on eating the skin. It won’t be as appealing if it’s not crispy. We cook our salmon to medium doneness, so it is tender with a bit of creaminess, but feel free to leave the fish on longer if you want it more well done.
1 pound salmon, cut into 4 slices
1 teaspoon Smoky Honey BBQ seasoning
1 batch Smoky Honey BBQ Sauce
Neutral oil to rub on the grill
1. Prepare the grill by rubbing grates with a neutral oil with a high smoke point, like avocado or canola oil. Heat grill to high heat.
2. When grill is ready, sprinkle the fleshy side of each salmon filet with 1/4 teaspoon of Smoky Honey BBQ. Lay skin-side down on the grill and cook for 4-5 minutes, until skin starts to crisp and you can see the layers of fat just starting to weep along the sides of the filets.
3. Use a fish spatula to carefully get underneath the length of the salmon and flip once. Cook for another 3 minutes or so, to desired doneness. Remove to a plate.
4. Top with Smoky Honey BBQ Sauce. Serve.
