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    Home » Recipes by Type » Grilling

    Grilled Salmon with Mustard Barbecue Sauce

    Published: Nov 13, 2014 · Modified: Jun 26, 2022 by Mike Vrobel · This post may contain affiliate links · 7 Comments

    Grilled Salmon with Mustard Barbecue Sauce. Grilled salmon with a tart, mustard based glaze.

    The beautiful fall day I’ve been waiting for is here. Clear, blue sky; a carpet of colorful leaves on the lawn; a hint of winter in the air - just cold enough to need a jacket. It’s time for fall grilling. After writing this, of course, it goes live on the first day of a mid-November Polar Vortex. Snow in the forecast. Sigh. I’m crossing my fingers for Thanksgiving…

    Grilled Salmon with Mustard Barbecue Sauce

    Salmon with barbecue sauce is a trick I learned from Michael Symon. It doesn’t seem like it should work; barbecue sauce goes with pork, not salmon, right? Turns out, it’s a fantastic pairing; the sweet, vinegar flavor of the sauce balances fatty salmon, just like it does pork shoulder.

    I prefer South Carolina style mustard barbecue sauce with salmon. The the extra layer of mustard flavor is perfect with fish.

    I know, I know, this sounds really strange. Mustard barbecue sauce? With fish? Trust me, it works.
    Don’t want to trust me? Trust chef Symon. He’s a professional. Do try this at home.

    Recipe: Grilled Salmon with Mustard Barbecue Sauce

    Inspired by: Michael Symon’s Coffee Barbecue Salmon, Lolita’s restaurant

    Print
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    Grilled Salmon with Mustard Barbecue Sauce


    • Author: Mike Vrobel
    • Total Time: 35 minutes
    • Yield: 4 pieces of salmon 1x
    Print Recipe
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    Description

    Grilled Salmon with Mustard Barbecue Sauce. Salmon with South Carolina style, mustard based BBQ Sauce.


    Ingredients

    Scale
    • 4 (2-inch wide) salmon fillets (About 2 pounds of salmon)
    • 1 teaspoon kosher salt
    • ½ teaspoon fresh ground black pepper

    Mustard BBQ Sauce

    • ½ cup yellow mustard
    • ¼ cup brown sugar
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon ketchup
    • 1½ teaspoons Worcestershire sauce
    • 1½ teaspoons hot sauce (I use Frank’s Red Hot)

    Instructions

    1. Prepare the grill for two zone medium-high heat: Prepare your grill for cooking with one side on medium-high heat, and the other with no heat, then clean the grate thoroughly with a grill brush and a paper towel dipped in vegetable oil. For my Weber kettle, I light a chimney starter ¾ full of charcoal and wait for it to be covered with ash. I pour the coals in a thick, even layer over half of the charcoal grate. This gives me half the grill on direct heat, and half off the heat. Then I brush the grate clean with my grill brush, and wipe it with a folded paper towel dipped in vegetable oil. (Held with tongs, of course – please don’t bare-hand a paper towel soaked with oil over flaming coals.)
    2. Make the mustard BBQ sauce and season the salmon: While the grill is preheating, whisk the mustard BBQ sauce ingredients in a small bowl and set aside. Sprinkle the flesh side of the salmon evenly with the salt and pepper.
    3. Cook the salmon: Put the salmon on the grill, flesh side down, over the direct heat side of the grill (that is, over the coals). Cook uncovered for 4 to 6 minutes, until the salmon is well browned. Gently flip the salmon, skin side down, to the indirect heat side of the grill. Brush the salmon with a layer of barbecue sauce, cover the grill, and cook, covered, until the salmon reaches 140°F in its thickest part, about 10 more minutes. (It will still have a hint of pink in the middle if you peek with a paring knife). Brush the salmon with another layer of barbecue sauce and transfer to a serving platter. Let the salmon rest for five minutes, then serve and enjoy!

    Equipment

    Weber Performer

    Weber Kettle

    Buy Now →

    Notes

    I recommend the 5 quart Weber Chimney Starter, because it is larger than most chimney starters, and exactly the right size for this recipe.

    I prefer the flavor of mustard barbecue sauce on salmon, but any barbecue sauce will work. In particular, my Espresso Chipotle Barbecue Sauce is a good match – the coffee, heat, and sweet flavor goes well with salmon.

    Depending on the end of the salmon you buy, you can get ultra-thick or ultra-thin slices. I prefer center cut fillets – about 2 inches thick at their thickest part.

    Tools

    Grill (I use my trusty Weber kettle )

    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Category: Sunday Dinner
    • Method: Grilling
    • Cuisine: American

    Keywords: Grilled Salmon with Mustard Barbecue Sauce

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    Searing the salmon, flesh side down

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

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    Comments

    1. Mike V @ DadCooksDinner says

      November 16, 2014 at 1:00 am

      It's more medium than medium rare; if you want medium rare, go for 135*F internal.

      Reply
    2. Aaron Friedman says

      November 16, 2014 at 12:33 am

      Isn't 140*F a bit higher than normal?

      Reply
    3. Mike V @ DadCooksDinner says

      November 15, 2014 at 7:47 pm

      You’re welcome!

      Reply
    4. Nikki says

      November 15, 2014 at 1:33 pm

      Made this last night under the broiler. It was delicious!! Thank you.

      Reply
    5. Grill Goddess says

      November 14, 2014 at 5:15 pm

      Okay, Master of the Fire, I'll give it a whirl. Confidence!

      Reply
    6. Mike V @ DadCooksDinner says

      November 14, 2014 at 5:12 pm

      Scrupulously clean the grill grate, get it ripping hot, and then wipe it with a paper towel dipped in veg oil. Then, gently wiggle the salmon loose after it is browned.

      Reply
    7. Grill Goddess says

      November 14, 2014 at 5:09 pm

      This looks delicious - and I don't even like salmon. It may be because I suffer from FOSS (Fear Of Salmon Sticking). Any tips to get over this debilitating condition?

      Reply

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