Return to Content

The Only Barbecued Salmon

The Only Barbecued Salmon
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Yield: 4 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 8 large cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons minced sun-dried tomatoes
  • 1/4 cup olive oil
  • 1-1/2-pound salmon fillet, boned (preferably sockeye, coho, or spring salmon)


Sprinkle the garlic and salt in a shallow dish. Mash the garlic with the blade of a knife. In a small bowl, combine the mashed garlic, parsley, tomatoes, and oil. Mix well. Cover and refrigerate for 8 hours or overnight.

Prepare the grill for cooking. Cut two lengthwise slits in the salmon fillet with a sharp knife, dividing the surface of the fish into thirds. (Cut to the skin but not through it.) Spread half the garlic mixture over the fillet and into the slits. Place the salmon, skin side down, on a greased grill rack. Cover the grill and cook over low heat for 10 to 15 minutes. Spread the remaining garlic mixture on the fish. Continue cooking, with the lid down, over medium heat for 15 minutes, or until the fish flakes easily. Remove from the grill by inserting spatulas between the skin and the flesh, lifting the fillet, and leaving the skin on the grill. Serve the skinless, boneless fillet on a bed of fresh greens.

Additional Notes:

David Veljacic, a Vancouver fireman, began barbecuing competitively eight years ago. He has captured prizes internationally for his barbecued salmon recipe and, in 1991, was named the Canadian Barbeque Champion.
Updated Monday, March 24th, 2003

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

One Response to The Only Barbecued Salmon

  1. Susan Tochterman December 24, 2011 at 2:18 pm #

    We cooked the salmon on the grill using a wooden seasoning plank.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111