BBQ Salmon

BBQ Salmon
From our friends Laura & Michael 

Thank God for Wisconsin.  And more importantly, thank God I don’t live there, but rather reside in the marginally healthier land just south.  A mere hour and a half or so from the border, Wisconsin is at our disposal for long weekends of culinary indiscretion.  This weekend our city of choice was Madison, WI, home of John’s alma mater, University of Wisconsin.  We like to go up every year or so, ideally during the summer, to indulge in everything Wisconsin has to offer – namely cheese, beer and sausage.  And ice cream.  And burgers.  And all things fried.  We eat for three days straight and then roll our greasy selves back into the car to return home.  And then, somewhere around the Illinois/Wisconsin border, 1/2 way through a 5 billion calorie souvenir bag of cheese curds, it hits you: the return trip vegetable craving.  Ideally not battered and fried.  Suddenly you’re craving grilled fare, something light, something that hasn’t touched an ounce of cheese.  Something like this salmon with a big salad on the side.  And luckily for you, this dish is so beyond easy, you can put it together despite your post road trip fatigue.  Our friends made this for us a long time ago, and I’ve been waiting for the perfect day to replicate it.  Now that I finally have, I can’t fathom what took me so long.  How can something so easy, so cheeseless, and so [relatively] healthy be so good!?


  • 1lb salmon
  • BBQ spice rub, to taste (any store bought one would work, or if you want to make your own you can try this one from our ribs or this one from our wings, or your own special recipe!)
  • 2 Tbsp butter


  1. Heat grill to medium-high or oven to 400 degrees.
  2. Generously rub the spice rub into the salmon, on all sides.
  3. Place salmon in the center of a large piece of foil.  If the salmon is in multiple pieces, give each piece its own foil.
  4. Cut butter into smaller pieces and dot the salmon with it.
  5. Fold the foil over the sides of the fish and seal by rolling the edges together to make a packet(s).
  6. If grilling, place the packet(s) directly on the grill and cook 12-15 minutes, depending on how thick your salmon is.
  7. If baking, place packet(s) on a baking sheet and bake 20-25 minutes, depending on how thick your salmon is.
  8. Open packets and check that salmon is opaque throughout.

Serves 3-4.

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