Baked BBQ Salmon with Buttery Corn Rice
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This baked BBQ salmon is my go-to when I need a quick dinner that still delivers big flavor. Smoky, sweet BBQ glaze pairs perfectly with tender, flaky salmon, and with just five minutes of prep, it’s an effortlessly impressive meal.
I’m so excited about this one because it proves that big flavor doesn’t need a long ingredient list. This baked BBQ salmon was born on a night when I was short on time and groceries — and it’s been in regular rotation ever since. It’s almost as easy as making toast, but the payoff is so much better.
All you need are salmon fillets, a sprinkle of garlic powder, onion powder, salt, and pepper, and a generous brush of your favorite barbecue sauce. As it bakes, the sauce turns smoky and sweet, the salmon stays flaky and tender, and a quick broil at the end caramelizes the glaze into a slightly crisp, sticky finish. Serve it with buttery corn rice and steamed or quick-roasted broccoli, and you’ve got a no-fuss dinner that tastes way more impressive than the effort involved.
Tips for baked BBQ salmon
So let’s start with the big question: How long do you bake salmon?
Bake salmon at 425 degrees Fahrenheit for about 4 minutes per ½ inch of thickness. Most fillets are about 1 inch thick at the thickest part, which means this BBQ salmon usually needs around 8 minutes.
My #1 tip:
Don’t overcook salmon. I personally prefer my salmon cooked to about 125 degrees Fahrenheit (it’s also the temp I aim for with steak, despite being under the FDA recommendation.) At this temperature, the salmon is moist and tender and flakes easily. An instant-read thermometer takes away the guess work so you can take the salmon out of the oven as soon as it’s cooked to your preference.
Frequently Asked Questions
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
What BBQ sauce to use?
Since this is the primary flavor, make sure to use one you like. My BBQ sauce for chicken also pairs very well with salmon. Sweet Baby Ray’s is always a crowd-pleaser.
Can you eat salmon skin?
You sure can! Not everyone loves it, though, so you can always remove it if you prefer. Here is a more detailed post on removing skin from salmon.
Tip: After you plate the salmon, put the baking sheet with the salmon skin left on it back into the oven for about 10-12 minutes. The skin will crisp right up. In my house, we call this salmon bacon, and everyone goes crazy for it – even friends who are skeptical change their minds!
How do I store leftover baked BBQ salmon?
Once it’s cooled to room temperature, transfer it to a covered container and then store it in the fridge for up to 3-4 days. Salmon tends to dry out when reheated, so I like to make a salad with the leftovers so I can eat it cold, straight from the refrigerator.
Baked BBQ Salmon Recipe
Ingredients
- 2 lb salmon (cut into pieces – see notes)
- ½ teaspoon EACH: garlic powder, onion powder, salt, and pepper
- ½ cup BBQ sauce
For serving
- Buttery Corn Rice (is what you see in the photos)
- Some sort of vegetable – I like steamed or roasted broccoli
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the salmon into serving-sized pieces and dry it well with paper towels. Season it on the top side with garlic powder, onion powder, salt, and pepper2 lb salmon, ½ teaspoon EACH: garlic powder, onion powder, salt, and pepper
- Transfer the salmon to the baking sheet and spread the BBQ over the top and sides. Don't worry too much about the exact amount, a generous coating is what you're after.½ cup BBQ sauce
- Bake the salmon for 8 minutes. Then, turn your oven to broil and broil for 3-4 minutes (see notes) until cooked through.
- Serve the salmon with corn rice and your favorite veggie side – like broccoli.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
So delicious and so easy. Just a warning though, parchment paper should not be used in ovens over 420 degrees. It should never be used for broiling, (according to google and other websites). I was unaware of this and when broiling the salmon only for a few minutes, the parchment paper burned to a crisp, almost caught on fire, and filled the kitchen with smoke.
You’re not wrong about that! Mine always gets a little crispy (as you can see in the photos), but never actually burns. Glad that you caught it in time!
How simple was this. Husband loved it. Buttery rice was a real winner and wilI do that again separately. I cooked another of your fish recipes a couple of weeks ago and it saved the day. I had bought too much fish and the wrong one at that. I did it in flour egg flour and it was awful. So I had enough for the following night. I was scrolling through your recipes and came across and simple quick one. Which as I said saved the day. Thank you Kristen. I am a bit of a fan of Recipe Tin Eats. Variety is good so I welcome your emails.
Trik Childs
Trik, this made me smile — thank you so much for sharing all of this! 😊
I love that the buttery rice was such a standout (it really is a good one to keep in your back pocket), and I’m so glad one of the fish recipes helped turn things around — we’ve all had those “well, that didn’t go as planned” cooking moments.
It means a lot that you’re cooking along and enjoying the recipes. Variety is always a good thing — I’m so happy you’re here! 💛
Definitely easy and a crowd pleaser!
I’m so glad you enjoyed it! 😊 Easy and a crowd-pleaser is always the goal. Thanks so much for leaving a note!