Smoky BBQ Salmon with Maple Glaze and Charred Lemon

Have you tried cooking salmon gently on the barbecue? Allowing about 35–45 minutes of low, indirect heat transforms the flesh into an incredibly buttery, tender fillet—perfect for a relaxed summer dinner.

Glazed side of salmon sliced into fillets and garnished with chopped parsley on a light blue plate, with a fork flaking one fillet and lemon slices on the side.

Nicky’s Notes

This BBQ salmon is tender and buttery, finished with a honey‑chipotle glaze that balances smokiness, sweetness and a gentle heat. Cooking the fillet slowly over indirect heat keeps the center moist and flaky while the edges caramelise slightly. It looks impressive for guests but is straightforward to prepare.

Once the salmon is on the barbecue, it requires minimal attention, leaving you free to finish sides, pour drinks and enjoy the sunshine.

Nicky’s Notes
📋 Ingredients for BBQ Salmon
🧑‍🍳 Abbreviated Recipe
Recipe Tips
Leftovers Guide
BBQ Salmon Recipe
🍽️ What to serve it with
🍲 More fantastic salmon recipes

📋 Ingredients for BBQ Salmon

See the recipe card below for exact quantities and full recipe details.

A half-side of raw salmon on a plate, with small bowls of salt and pepper, a jar of chipotle paste, and a bottle of honey on a wooden surface.

The salmon

A half‑side of salmon is ideal for slow barbecue cooking because it provides a thick, even piece that holds moisture. Leaving the skin on protects the flesh from direct heat and helps the fillet cook more evenly than separate portions. A half‑side typically feeds four people with room for generous sides or a few leftovers.

🧑‍🍳 Abbreviated Recipe

Remove the salmon from the fridge 30 minutes before cooking. Place skin‑side down on a barbecue‑safe tray, brush with chipotle paste, drizzle with honey and season. Cook over indirect heat with the lid closed at a low temperature (about 120°C/250°F) for 35–45 minutes, until tender and just cooked through. Rest briefly, then serve.

Recipe Tips

Keep the barbecue lid closed. Opening the lid releases heat and smoke, making it harder to hold a steady low temperature and extending cooking time.
Place the thickest part of the fillet toward the slightly hotter area of the indirect cooking zone so it cooks evenly without drying.

A glazed salmon fillet topped with chopped parsley on a plate, with two lemon slices and cutlery, next to a tray of grilled corn ribs.

Leftovers Guide

Cool leftover salmon quickly, transfer to an airtight container and refrigerate. Use within two days.
- Cold leftover salmon works beautifully in salads, sandwiches, wraps and rice bowls, so reheating is often unnecessary.
- If you do reheat, warm gently in a low oven (about 120°C/250°F) wrapped loosely in foil until heated through to avoid drying the fish.

Glazed salmon fillets garnished with chopped herbs on a light blue plate, with lemon slices and a fork at the side.

BBQ Salmon Recipe

By Nicky Corbishley

Smoky, sweet and buttery-soft, this salmon is brushed with chipotle paste and honey, then cooked slowly over indirect heat for a juicy finish.

Prep Time:
5

Cook Time:
45

Resting time:
5

Total Time:
55

Servings: 4

Course: Dinner

Cuisine: British‑American

Ingredients

500 g (1.1 lb) prime salmon fillet – skin on (about one half‑side)
2 tsp chipotle paste
2 tsp honey
1/8 tsp salt
1/8 tsp black pepper

Instructions

Remove the salmon from the refrigerator 30 minutes before cooking to take off the chill.
Set up your barbecue for indirect cooking and stabilise the temperature at about 120°C/250°F. If using a smoker, preheat to the same temperature.
Place the salmon skin‑side down on a barbecue‑safe tray or foil on the grill.
Brush the chipotle paste over the flesh, drizzle with honey and spread gently with the back of a spoon. Season with salt and black pepper.
Cook over indirect heat for 35–45 minutes, or until a probe inserted into the thickest part reads 55–60°C (131–140°F), depending on how well done you prefer it. The fish should be tender and beginning to flake.
Remove from the barbecue and rest for 5 minutes before serving. Resting allows the juices to redistribute and the salmon to finish cooking gently.

Notes

How to check your salmon is cooked

Use a temperature probe: Insert the probe into the centre of the thickest part of the fillet. Aim for 55–60°C (131–140°F) depending on preferred doneness.
Gentle press test: Press the thickest part lightly with the back of a spoon or a fingertip. Cooked salmon should feel tender and begin to separate into soft flakes rather than feel firm.
Knife check: Slide the tip of a small knife into the thickest area at a slight angle and turn it gently. The flesh should part into moist flakes and look mostly opaque with a faint translucent centre. Keep in mind it will continue to cook slightly while resting.

Nutrition

Calories: 272kcal
|
Carbohydrates: 3 g
|
Protein: 26 g
|
Fat: 17 g

Nutrition information is approximate and provided as a guide.

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