Baked Honey BBQ Salmon Recipe

Overhead photo of three baked barbeque salmon filets in a cast iron skillet.

Baked Honey BBQ Salmon Recipe

This oven baked BBQ salmon recipe comes together with just 7 ingredients in less than 30 minutes for an easy meal perfect for weeknight dinners and meal prep!

Diet Gluten-Free, Dairy-Free

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Author Lindsay Cotter

Ingredients

16 to 18 ounces salmon fillet or four 4 to 5 ounce filets (preferably skin on)
½ cup gluten-free hickory BBQ sauce or other low sugar BBQ sauce
1 Tablespoon apple cider vinegar
½ to 1 Tablespoon honey to taste
1 teaspoon minced garlic or ½ teaspoon garlic powder
¼ teaspoon black pepper
⅛ teaspoon kosher salt + more for garnish

Instructions

Preheat the oven to 400°F. Grease a large baking pan or line a baking sheet with parchment paper. Pat the salmon fillets dry with a paper towel and place on the prepared baking sheet. Set aside while you make the sauce.
In a small bowl, whisk together BBQ sauce and remaining ingredients (vinegar, honey, garlic, black pepper and salt). Reserve 2 Tablespoons for basting.
With a spoon or marinade brush, generously spread the marinade over the salmon fillets.
Place the salmon in the oven on the center rack and bake for 11 to 14 minutes or until the salmon is almost completely cooked through at the thickest part. Be careful not to overcook, check salmon at 10 minutes as cooking times will vary based on the thickness of the fillets.
Optional - Broil 1 - 2 minutes until BBQ sauce is caramelized on the edge of the salmon.
Remove from the oven and allow the baked salmon to rest for at least 2 minutes to finish cooking.
Brush additional BBQ sauce on each filet and sprinkle with a pinch of sea salt, if desired, before serving.
Store in an airtight container for up to 3 days in the fridge.

Notes

Storage Tips: This dish is best enjoyed right away but if you’d like to use the leftover salmon for salads or meal prepping other dishes, first let it completely cool then store in an airtight container in the fridge for up to 3 days.

Nutrition