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Honey BBQ Kokanee Salmon Recipe

Honey BBQ Kokanee Salmon

Go lake to table with this tasty bbq recipe, combining traditional barbecue techniques with your delicate catch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Fillets kokanee salmon Can use trout or other salmon
  • 1 tbsp olive oil Spray olive oil is best
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp Honey BBQ Sauce

Equipment

  • 1 BBQ Grill or smoker
  • 1 Fish Spatula
  • 1 Sauce Brush

Method
 

  1. Fillet your kokanee if you haven't already. Clean your fish and pat dry.
  2. Oil the flesh side of your fish (not the skin side). Spraying with olive oil is the preferred method, but you can drizzle it on. Do not rub the oil into the flesh. You'll tear up the meat if you do that. It's a delicate fish.
  3. Salt and pepper the fillets. I like to salt the skin side as well, but I only put pepper on the meat side of the fillet.
  4. Delicately brush some of the honey BBQ sauce on you fillets, coating the meat evenly.
  5. Preheat your grill or smoker. For the smoker, I recommend hot smoking at about 280. For a propane grill, set your grill to the lowest temperature and allow it to come up to temperature.
  6. Cook the kokanee, skin side down, until the internal temperature reaches 145. If the sauce on the outside hasn't tacked up and caramelized how you want, you can let it cook until it reaches 150, but don't go beyond that.
  7. Remove from the grill and serve hot.

Notes

I like to pair this dish with a potato side dish. I usually pair my salmon with a rice dish, but this BBQ flavor pairs really well with potatoes.