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I really love barbecue sauce, spicy, mild, smoky – so many different combinations, and in my eyes, all equally as good. I decided to combine two of my favourites recently, salmon and barbecue sauce, resulting in one of my favourite meals of the summer – barbecued salmon. Recently, I showed everyone how I like to make my own worcestershire sauce, well like most barbecue sauces this one calls for worcestershire sauce and my homemade version is the perfect balance of tangy and sweet for this salmon.

If you’re looking for a new way to enjoy salmon and do not want to turn on your oven during this heatwave (hello 40 C/104 F weather!), I recommend you fire up the grill and get grilling some salmon.

Barbecued Salmon
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  • 1 lbs salmon fillet, skin on
  • 1 cup ketchup
  • 1/4 cup molasses
  • 1/3 cup worcestershire sauce
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic, minced
  • 1 1/2 tbsp chili powder
  • 2 tbsp sweet paprika
  • 1/2 tsp cumin
  • 1/4 tsp cayenne
  • 1/8 tsp salt
  • 1/4 tsp pepper


  1. In a small saucepan, bring all ingredients except the salmon to a boil. Turn down heat and simmer for 5 minutes. Remove from stove and allow to cool.
  2. Cover salmon with 1/4 cup of the sauce, and allow to marinate in the fridge for 1-2 hours.
  3. Preheat the grill to medium-low heat.
  4. Place salmon, skin side down on the hot grill, cook for 10-12 minutes without moving the salmon. The skin on the under side of the salmon will burn - but we want that. Once the salmon is done cooking on one side, and the skin is blackened, carefully flip it over and cook for another 3-5 minutes, or until fully cooked. Remove from grill, and allow to cool before peeling off burned skin. It should come off easily, and underneath will be the salmon fillet perfectly cooked.


Recipe by Louisa Clements


This salmon would pair wonderfully with my Summer Salad, Green Beans in Vinaigrette or Tomato Garlic Parmesan Couscous, enjoy barbecued salmon this summer – you’ll love it.

– Lou

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