The key to this Oven-Roasted Barbecue Salmon is the smokey and sweet spice rub! As it bakes, the spice rub creates a flavorful and slightly-charred crust around the outside of salmon, leaving the inside tender and buttery. Don’t let the simplicity fool you—this recipe may only have a few ingredients, but when they all come together the result is heavenly!
Apartment-dwellers rejoice, this ones for us! Oven-Roasted Barbecue Salmon has all the smoke, spice and sweetness, you’d expect from salmon that’s cooked over an open flame… no grill required! All you need is your oven and my homemade BBQ spice rub made with smoked paprika, cumin, brown sugar, garlic and onion powder.
As it bakes, the spice rub caramelizes and forms a flavorful crust around the salmon. While the outside becomes slightly blackened and charred the inside stays tender and buttery!
Serve Oven-Roasted BBQ Salmon alongside; Warm Grilled Vegetable Salad with White Beans and Feta, Spring Couscous Salad with Avocado and Fresh Herbs, or Greek Orzo Salad.
Save any leftover salmon for the next day’s Salmon and Rice Salad. As if you’re going to have leftovers…
Ingredients You’ll Need:
Here’s everything you’ll need to make this recipe: salmon, (you can use individual filets or one whole large piece), oil, salt, smoked paprika, ground cumin, garlic and onion powder.
Step 1. Make the BBQ Spice Rub
To make the spice rub simply whisk all of the ingredients together in a bowl–thats it!
Pro Tip: I typically make a double or even triple batch of the BBQ spice rub, that way I always have some extra on hand. It can be used to season all types of fish or even shrimp and chicken. Store in a jar with a tight-fitting lid for up to three months.
Step 2. Bake & Broil
Brush the salmon filet(s) with a thin layer of oil then coat on all sides with the spice rub. Be generous with it! I like to sprinkle extra on top of each filet to give it a nice caramelized crust. Bake for 12 minutes then pop it under the broiler to give it a nice char.
Step 3. Serve
Let the salmon rest for 5 minutes. Serve warm or room temperature. Save any leftover salmon for the next day’s BBQ Salmon Kale Caesar Salad.
FAQs and Expert Tips:
To check if the fish is cooked, take a metal skewer, or the tip of a knife and stick it into the thickest part of the fish count to 5 then carefully take the skewer out and hold it against your lip to feel the temperature–if it’s cold the fish is still raw, if it’s warm the fish is cooked to about medium, if it’s hot the fish is well done.
This salmon pairs really well with with fresh Spring/Summer sides like; Warm Grilled Vegetable Salad with White Beans and Feta, Spring Couscous Salad with Avocado and Fresh Herbs, or Greek Orzo Salad. Save any leftover salmon for the next day’s BBQ Salmon Kale Caesar Salad. As if you’re going to have leftovers…
Check out more great recipes:
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Oven-Roasted BBQ Salmon
- 4 6 oz filets of salmon boneless and skinless
- 2 tbsp oil olive oil or a neutral oil
BBQ Spice Rub
- 2 tbsp smoked paprika
- 2 tbsp packed brown sugar
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp kosher salt
- Preheat the oven to 375F. Line a baking tray with parchment paper. Place the salmon, skin side down on the baking tray. In a small bowl whisk together all of the bbq spice rub ingredients
- Brush the salmon with a thin layer of oil then coat on all sides with the spice rub. Be generous with the rub, it will caramelize and create a flavorful crust as it bakes.
- Bake for 12 minutes then broil 2-3 minutes or until cooked through and slightly charred. Serve warm or room temperature.
- Salmon: Almost any thick cut fish filet will work well for this recipe. You could use halibut, cod or sea-bass. Even shrimp would be nice!
- Smoked Paprika: Sweet paprika or Hungarian paprika can be substituted.
- Brown Sugar: You can use maple syrup or honey in place of brown sugar. Just know it will turn the spice rub into more of a wet marinade–which is totally fine.
- Leftovers can be stored in the refrigerator for up to four days. Reheat leftover salmon filets in a preheated 350F oven for 5-7 minutes or in the microwave in 1 minute increments until warm.