Grilled citrus salmon on the BBQ
- Preparation 15 min
- Refrigeration 1 h
- Cooking 20 min
- Servings 4
- Freezing I do not suggest
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🐟 An absolutely fresh recipe, explosive in flavor
This recipe from my Tome 2 is an explosion of citrus and fresh herbs like you’ve never tasted. Vibrant green marinade prepared in the blender (orange + lime + lemon + massive amounts of fresh cilantro + subtle maple syrup), salmon grilled directly on the BBQ with crispy skin, light caramelization on top. This is exactly the kind of dish that transforms a quick weeknight dinner into a Saturday night feast with friends.
🌿 Totally different from my other maple salmons
If you know my salmon recipes (maple with pecans, maple teriyaki, white beer smoked), this one plays in a completely different league. Maple syrup is NOT the star here. It’s in very small quantity (2 tbsp only) just to balance the acidity of the citrus. The star is the triple citrus (orange + lime + lemon) combined with a whole bunch of fresh cilantro blended for a green marinade that sticks to the flesh and imprints flavor layers you’ve never experienced with BBQ salmon. For real, it has nothing to do with the other recipes on the site.
🔥 The main dish that makes you cry with joy
Serve this salmon with roasted vegetables on the BBQ, a fresh arugula or lettuce salad, and you’ll see everyone at the table doing the sun dance around the fire, wanting to throw their keys in the BBQ because it’s so good. It’s the kind of recipe that transforms a summer meal into a memorable moment. Quick cooking (15-20 min total), super simple prep in the blender, 1-hour marinade only because citrus penetrates quickly. This is the recipe to absolutely have in your summer arsenal. Trust me, after just once, you’ll make it every week.
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🧊 Cookina cooking sheet, my reference for BBQ fish
I always use the Cookina brand reusable cooking sheet to grill my salmon (or any fish) on the BBQ. It’s the trick that prevents you from swearing during cooking. Without it, the salmon sticks to the grill and falls apart when you try to flip it. You can find them in most big box grocery stores or on Amazon for about $15.
🌿 1 cup cilantro = about 1 whole bunch
For the green marinade, you need a packed cup of fresh cilantro leaves, which equals about one whole bunch from the market. Don’t panic if you put a little more or a little less. It’s the signature ingredient, go with confidence.
🤖 Blender, immersion blender or food processor. Anything that makes a puree
The marinade is made in a blender, immersion blender or food processor. Any appliance that allows you to reduce cilantro to a puree works. Avoid chopping with a knife. You won’t get the same coating texture that sticks to the salmon.
🐟 Salmon WITH skin, non-negotiable
The skin keeps the salmon in place during cooking, prevents it from falling apart when you flip it, and the fat in it cooks alongside to give an absolutely delicious taste. Personally I prefer my salmon with the skin just for that caramelized fatty part. NEVER ask the fishmonger to remove the skin for this recipe.
🌡️ Cook according to thickness, not the clock
The indicated times (8-10 min flesh + 5-10 min skin) are a range. A thin salmon will cook much less time than a thick fillet. Check with a fork: the flesh should flake easily when you poke it. You can also check the color (pale pink opacity), internal temperature (50°C / 125°F medium-rare, 60°C / 140°F well done) or simply visual opacity.
🔄 Flip ONLY ONCE
Cook flesh side first 8-10 minutes to caramelize the top, then you flip ONLY once and cook skin side until it’s ready. Too much handling and the salmon falls apart. Don’t turn it during skin side cooking. Leave it alone and baste it with the fresh marinade.
🚫 NEVER reuse marinade that has touched raw fish
Reserve ¼ of your marinade in a separate container BEFORE pouring the rest over the salmon. This fresh portion is what you use for basting during cooking. Marinade that has touched raw fish contains bacteria that are not neutralized by quick basting.
🪵 No Cookina? Cedar plank or oiled foil
If you don’t have a Cookina sheet, you can use a cedar plank (previously soaked in water for 1 hour) or several sheets of well-oiled aluminum foil. But honestly, I strongly recommend investing in a reusable Cookina sheet, $15 that changes your life.
♨️ Leftovers for tomorrow
Cold salmon is delicious in a salad, in pasta, on an omelet or in a sandwich. If you want to reheat it, do it gently on low heat or in the oven at 250°F so it doesn’t dry out.
✅ What to serve with my grilled citrus salmon on the BBQ?
This salmon is a main dish that pairs with pretty much everything. Serve it with my sugar snap pea salad for a perfect summer BBQ combo, my grilled corn on the barbecue with bacon and cheddar to stay on the grill, my Air fryer sweet potatoes to amplify the sweet-salty, or with my Creamy brocoli salad for a fresh and crunchy accompaniment.
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Ingredients
- 1¾ lb (800 g) salmon fillets with skin
- 1 cup (250 ml) fresh cilantro, well packed (about 1 whole bunch)
- 2 garlic cloves, finely chopped
- 2 tbsp (30 ml) extra virgin olive oil
- 2 tbsp (30 ml) maple syrup
- Juice and zest of 1 orange
- Juice and zest of 1 lime
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper
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Preparation
- In a large airtight dish, place the salmon fillets, flesh side down. Set aside.
- In a blender, food processor or with an immersion blender, put the cilantro, garlic, olive oil, maple syrup, juices and zests of orange, lime and lemon. Salt and pepper. Blend into a vibrant green puree.
- Pour three quarters of the marinade over the salmon and coat well. Reserve the remaining quarter in a separate container in the fridge for basting (never reuse marinade that has touched raw fish. Risk of cross-contamination). Close the dish and refrigerate 1 hour.
- Preheat the BBQ to maximum power, then reduce to medium power. Place the Cookina reusable cooking sheet on the BBQ grate, close the lid and let heat for 5 minutes.
- Remove the salmon fillets from the marinade and drain them. Place them on the cooking sheet, flesh side down, and cook 8 to 10 minutes to lightly caramelize the flesh.
- Using a large spatula, gently flip the salmon fillets (only once!) and continue cooking 5 to 10 minutes skin side, basting them with the reserved fresh marinade like a ninja, until the flesh flakes easily with a fork. The exact time depends on the thickness of the fillet. A thin salmon will cook much less time than a thick fillet.
- Serve immediately with rice, grilled vegetables or your favorite fresh salad.
1 hour is more than enough, and it’s even better not to exceed that. Too much citrus for too long “cooks” the salmon (ceviche effect) and changes the texture. 1 hour is the perfect balance between flavor penetration and preserving the BBQ-cooked texture.
You can replace with honey. Same amount, slightly different profile (more floral, less woody). Keep the idea of a subtle sweet touch to balance the acidity of the citrus. Avoid white sugar, it doesn’t dissolve the same way in cold marinade.
I don’t suggest it. Cilantro is the signature ingredient of this marinade. Its unique herby-citrusy profile makes all the magic. If you replace it, you get a completely different recipe. Stick with fresh cilantro.
Absolutely. The green marinade can be made up to 24 hours in advance and kept in an airtight container in the fridge. The flavors even have time to blend better. However, don’t put the salmon to marinate until the same day, 1 hour maximum, no more.
This salmon goes with pretty much everything. Serve it with my sugar snap pea salad for a perfect summer BBQ combo, my grilled corn on the barbecue with bacon and cheddar to stay in the BBQ vibe, my air fryer sweet potatoes to amplify the sweet-salty, or with my creamy brocoli salad for a fresh and crunchy accompaniment. Leftovers are delicious the next day in a salad bowl with quinoa, in pasta or in an omelet.
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