Barbecue Salmon w/ Lemon & Onion
This Barbecue Salmon consists of a splash of olive oil, slices of onion, lemon, and a dash of salt and pepper on the BBQ for 12-20 minutes. Different sized fillets are going to cook at slightly different times. Different barbecues are also going to cook at slightly different temperatures. But salmon is a great fish for beginners because it noticeably changes color and texture. When it's opaque, rather than a bright pink, and flakes with a fork when you gently press on it? It's done.
Equipment
- Barbecue (or Oven)
- Cast Iron Skillet or Aluminum Foil
Ingredients
- 1 fillet salmon
- dash salt
- dash pepper
- splash olive oil
- 1 lemon sliced
- 1/2 onion sliced
Instructions
- Let the salmon rest until it reaches room temperature.
- Meanwhile, preheat barbecue to medium heat.I grilled a rather large salmon, so I turned all 4 burners to medium. For smaller fillets, either cut the temperature or cooking time slightly. Although the same basic principles will apply, regardless of size.
- Place salmon skin-side down on a griddle or baking sheet. Drizzle with olive oil and add a dash of salt and pepper. Slice a lemon and half of an onion. Place evenly on top of the salmon.
- Bake salmon for 12-15 minutes, or until the salmon begins to flake. Salmon tends to be cooked when it loses the bright color and you can take a fork and it easily separates. Larger cuts of salmon may take upwards of 20 minutes. Smaller, individual portions may take less time. It's best to begin checking after 10 minutes of cooking and adjust the cooking time to the doneness of your filet.
Tips, Tricks, & Notes
- For more information on baking salmon, check out my articles on The Fundamentals of Oven Baked Salmon and Barbecue Salmon. I'm particularly fond of cooking on a well-seasoned cast iron griddle because you don't need additional oil or foil to to keep it from sticking. But there are certainly ways around this if you don't want to dedicate an entire cast iron pan to fish! Cooking salmon is also more of an art than a science. No two filets are going to cook in the exact same amount of time and there are definitely some tips and tricks to nailing the cook on fish.