Larry’s Catch
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Larry's Catch | Feb 18, 2026

BBQing Salmon

BBQing wild sockeye salmon is one of the best ways to highlight its rich flavour and firm texture. The high heat of the grill creates light caramelization while keeping the inside tender and naturally juicy. Because sockeye salmon is leaner than farmed salmon, it benefits from shorter cooking times and careful attention to doneness.

Servings 2 ppl
Cook 12 min
Difficulty Easy

Ingredients

  • Wild Sockeye Salmon
  • Neutral oil or olive oil
  • Sea salt
  • Fresh cracked black pepper
  • Optional: lemon wedges
  • Optional: fresh herbs (dill, parsley, or chives)
  • BBQ grill (gas, charcoal, or pellet grill)
  • Grill brush
  • Paper towels
  • Fish spatula or grill-safe tongs

Instructions

  1. Preheat BBQ to medium-high heat (400–450°F / 204–232°C).
  2. Clean and lightly oil grill grates to prevent sticking.
  3. Pat salmon fillets completely dry with paper towels.
  4. Lightly coat with oil and season with salt and fresh cracked pepper.
  5. Place salmon skin-side down on the grill.
  6. Cook without moving for 3–4 minutes until grill marks form.
  7. Flip carefully using a fish spatula if grilling flesh-side, or continue skin-side down if preferred.
  8. Cook another 3–5 minutes depending on thickness (about 8–10 minutes per inch total).
  9. Remove when internal temperature reaches 120–125°F (49–52°C).
  10. Rest briefly; residual heat will finish cooking.
Source: https://larryscatch.com/blogs/recipes-3/bbqing-salmon
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