👩🍳 Instructions
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1
Pat salmon fillets dry with paper towels. In a small bowl, whisk together olive oil, juice from half a lemon, garlic powder, onion powder, salt, and pepper. Rub mixture over salmon. Lay lemon slices on top of fillets. Marinate at room temperature for 10-15 minutes.
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2
While salmon marinates, combine BBQ sauce, honey, apple cider vinegar, Dijon mustard, smoked paprika, and cayenne (if using) in a small saucepan. Heat over medium-low, whisking until smooth and just simmering. Remove from heat.
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3
Preheat grill to medium-high heat (400-450°F / 200-230°C). Clean and lightly oil grates to prevent sticking.
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4
Place salmon fillets, lemon slices-up, on the preheated grates. Grill for 4-5 minutes per side. When flipping, gently release from grates; if sticking, cook for another minute.
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5
After the first flip, brush a generous layer of honey BBQ glaze onto the cooked side. Continue grilling for another 4-5 minutes. Flip again, brush the other side with more glaze, and cook for an additional 1-2 minutes, or until salmon is opaque throughout and flakes easily (internal temp 145°F / 63°C).
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6
Remove salmon from grill and transfer to a serving platter. Let rest for a few minutes. Garnish generously with chopped fresh parsley and dill. Serve immediately.
💡 Notes
For oven baking: Bake at 400°F (200°C) for 12-15 minutes, glazing during the last 5-7 minutes. For air frying: Cook at 375°F (190°C) for 10-12 minutes, glazing halfway through. Store leftovers in an airtight container for 2-3 days and reheat gently to avoid drying out.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
38g
Total Fat
18g
Saturated Fat
4g
Carbs
10g
Fiber
1g
Sugar
7g
Sodium
580mg
Cholesterol
80mg
