Salmon on the BBQ — recipe with dry rub | crispy and juicy
Deel
Salmon on the BBQ is quick, easy, and surprisingly delicious. With a dry rub and direct heat, you get a crispy skin and a juicy, smoky interior. Ready in 10 minutes — perfect for a weeknight meal or an impressive party dish.
→ Fish & Seafood on the BBQ — recipes, rubs & technique
Preparation
Pat the salmon dry with paper towels — this is crucial to prevent sticking to the grill. Brush the flesh side with olive oil and apply your rub. The skin side doesn't need rub — it goes directly on the grill.
Pro tip: Generously oil the grill grates before placing the salmon on it. Salmon tends to stick easily — a well-oiled grate prevents the skin from tearing.
→ Which BBQ rub for which meat?
Which rub goes well with salmon?
- Korean — gochugaru and sesame, the best combination with salmon. More about Korean rub
- Shawarma — warm and aromatic, surprisingly good with fish. More about Shawarma rub
- Toscana Fire — Italian herbs and fennel, classic with salmon. More about Toscana Fire rub
- Tex-Mex — cumin and chili for a spicy twist. More about Tex-Mex rub
On the BBQ
- Preheat the BBQ for direct heat, 200–220°C (390-425°F)
- Place the salmon skin-side down on the grill
- Grill for 4–5 minutes without moving — the skin will crisp up and release naturally
- Carefully flip and grill for another 2–3 minutes on the flesh side
- Core temperature: 55–60°C (130-140°F) for juicy salmon
→ Direct vs. indirect heat | BBQ temperatures & cooking times
Serving
Serve directly from the grill with a squeeze of lemon, tzatziki, or a gochujang sauce. Delicious with grilled vegetables, couscous, or a fresh salad.