Grilled BBQ Salmon Plate
why make this recipe
Grilled BBQ Salmon Plate is a delightful dish that brings the flavors of the grill and the freshness of the salad together in perfect harmony. It’s not just a meal; it’s an experience! The combination of perfectly grilled salmon glazed with BBQ sauce, crispy roasted potatoes, and a colorful veggie salad makes for a wholesome and satisfying meal. Plus, it’s easy to prepare and perfect for summer barbecues or a cozy dinner at home.
how to make Grilled BBQ Salmon Plate
Ingredients:
- 2 salmon fillets (6-8 oz each)
- BBQ sauce (your favorite kind, homemade or store-bought)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 lemon, sliced
- 1 tbsp fresh parsley, chopped
- 2 cups mixed greens (spinach, arugula, lettuce, etc.)
- 1/2 cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 medium potatoes, diced into small cubes
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 cup broccoli florets
- 1/2 cup carrot sticks
Directions:
- Preheat the grill to medium-high heat (about 375°F – 400°F). Season the salmon fillets with olive oil, salt, and black pepper. Brush BBQ sauce over the fillets. Grill for 4-5 minutes per side. Squeeze lemon juice over salmon before removing from the grill.
- For the side salad, toss mixed greens, cucumber, cherry tomatoes, and red onion. Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Toss until well coated.
- For the roasted potatoes, preheat the oven to 425°F. Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Roast for 25-30 minutes, flipping halfway.
- For the veggie salad, heat olive oil in a skillet and add broccoli florets and carrot sticks. Sauté for 5-7 minutes until tender but crisp.
- Serve the grilled salmon alongside the fresh side salad, roasted potatoes, and veggie salad. Garnish with parsley and lemon wedges.
how to serve Grilled BBQ Salmon Plate
Serve the Grilled BBQ Salmon Plate hot from the grill alongside a colorful side salad and crispy roasted potatoes. Add some fresh lemon wedges and a sprinkle of parsley for that extra touch of freshness. This dish is perfect for summer gatherings and makes for a beautiful presentation.
how to store Grilled BBQ Salmon Plate
Store any leftovers in an airtight container in the refrigerator. The grilled salmon can last for up to 2 days, while the side salad and roasted potatoes are best consumed within 1 day for optimal freshness. Reheat the salmon gently in the microwave or on a skillet until heated through.
tips to make Grilled BBQ Salmon Plate
- Make sure to preheat the grill properly to achieve that perfect char on the salmon.
- Don’t skip the lemon juice; it adds a fantastic burst of flavor that complements the BBQ sauce beautifully.
- Experiment with different BBQ sauces for varied flavor profiles; teriyaki or honey mustard can give a different twist to the dish.
variation
You can easily switch up the sides based on what you have on hand. Try sweet potatoes instead of regular potatoes or add additional roasted vegetables like bell peppers and zucchini for more color and nutrition. You can also use different types of fish, such as tuna or trout, if you prefer.
FAQs
-
Can I cook the salmon in the oven instead of grilling it?
Yes, you can bake the salmon in the oven at 400°F for about 12-15 minutes, or until it flakes easily with a fork. -
What can I substitute for the BBQ sauce?
You can use teriyaki sauce, garlic butter, or a honey mustard glaze for a different flavor profile. -
Is this recipe suitable for meal prep?
Absolutely! You can prepare the salmon and vegetables ahead of time. Just store them in separate containers and combine when ready to eat.
Grilled BBQ Salmon Plate
Ingredients
For the salmon
- 2 fillets salmon fillets (6-8 oz each)
- 1 tbsp olive oil
- 1 cup BBQ sauce (your favorite kind, homemade or store-bought)
- to taste Salt and black pepper
- 1 medium lemon, sliced
- 1 tbsp fresh parsley, chopped For garnish
For the salad
- 2 cups mixed greens (spinach, arugula, lettuce, etc.)
- 1/2 cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 medium red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
For the roasted potatoes
- 2 medium potatoes, diced into small cubes
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- to taste Salt and black pepper
For the veggie side
- 1 cup broccoli florets
- 1/2 cup carrot sticks
- 2 tbsp olive oil For sautéing
Instructions
Grilling the Salmon
- Preheat the grill to medium-high heat (about 375°F – 400°F).
- Season the salmon fillets with olive oil, salt, and black pepper.
- Brush BBQ sauce over the fillets.
- Grill for 4-5 minutes per side.
- Squeeze lemon juice over salmon before removing from the grill.
Preparing the Salad
- For the side salad, toss mixed greens, cucumber, cherry tomatoes, and red onion.
- Drizzle with olive oil and balsamic vinegar and season with salt and pepper.
- Toss until well coated.
Roasting the Potatoes
- For the roasted potatoes, preheat the oven to 425°F.
- Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Roast for 25-30 minutes, flipping halfway.
Sautéing the Veggies
- Heat olive oil in a skillet and add broccoli florets and carrot sticks.
- Sauté for 5-7 minutes until tender but crisp.
Serving the Dish
- Serve the grilled salmon alongside the fresh side salad, roasted potatoes, and veggie salad.
- Garnish with parsley and lemon wedges.
