A fast and straightforward weeknight sheet pan meal, this BBQ Baked Salmon is ideal for once we’re craving BBQ but want minimal clean up.
If you happen to’re a fan of sheet pan dinners for his or her ease and minimal clean-up, you’re going to like this Baked BBQ Salmon!
Ready in only 40 minutes, it is a perfect weeknight meal so as to add to your dinner rotation!
The salmon is cooked until it’s buttery and flaky – no overcooked salmon here! Perfectly paired with spiced sweet potatoes and crunchy green beans, it’s the right meal for whenever you’re craving BBQ vibes.
And as an added bonus – this recipe boasts omega-3 fatty acids! They’re helpful for heart, brain, and cardiovascular health, and are present in fatty fish like salmon.
Ingredients You’ll Need
Notes on Ingredients
Salmon: Fattier cuts (aka not wild or sockeye) will work best here for texture and flavor. I find it easiest to purchase pre-cut filets to save lots of time and ensure all the things is evenly cooked.
BBQ Sauce: Use your favorite variety or brand! I used Kansas City style BBQ sauce – think thick, sweet, and tangy!
Spices: I selected chili powder and smoked paprika for extra spice and smoky BBQ flavor.
Sweet Potato and Green Beans: So as to add some veg and a few starch. You possibly can swap for other starches and veggies, like white potatoes, broccoli, Brussels sprouts, snap peas, carrots, squash, and more.
Equipment You’ll Need
Sheet Pan
(affiliate links – when you make a purchase order I receive a small commission)
The right way to Make Baked BBQ Salmon
Step 1: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Brush salmon with BBQ sauce on all sides. Put aside.
Step 2: In a medium bowl, add sweet potato wedges, 2 tablespoons olive oil, chili powder and smoked paprika. Season with salt and pepper, to taste. Toss together to evenly coat.
Step 3: Spread sweet potato onto baking sheet.
Step 4: Toss green beans in the identical bowl with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Toss to evenly coat.
Step 5: Opened up onto baking sheet, saving room in the center for the salmon. Bake at 425 degrees F for quarter-hour.
Step 6: Lower oven to 300 degrees F. Add salmon onto baking sheet.
Step 7: Cook until salmon is flaky and reaches an internal temperature of 135 degrees F (for medium salmon), about 20 minutes.
Expert Suggestions
The USDA secure internal cooking temperature advice for fish is 145°F but I wish to cook my salmon to medium consistency (which is the usual texture you’d get at a restaurant unless you specify otherwise). To realize medium salmon, I wish to cook my fish until it reaches a temperature of 135 degrees F. You can too gauge the doneness of your fish by inserting a fork into the the thickest piece of the fish and seeing if it easily flakes. If it does, it’s likely done!
Recipe FAQ
What’s the most effective temperature to bake salmon?
I prefer baking my salmon at 300 or 325 degrees F. The lower temperature takes a bit longer, nevertheless it ensures the salmon cooks slowly, doesn’t dry out, and gets that perfect flaky texture. You possibly can go as much as 350F, and even 425F, but you’ll wish to cook it for less time.
How long do you have to bake the salmon?
At 300 degrees F, with a 6 oz filet like I used, it is going to take about 20 minutes, but this depends upon the dimensions of your filet. If you happen to plan to roast your salmon whole, without cutting into filets, it is going to take longer (25-35 minutes depending on the thickness of your piece of fish). As I noted above, it is going to take less time at higher temps. Wild salmon, which I didn’t use here, has less fat, so when you select sockeye or the same variety, you’ll wish to take the cook time down as well.
If you need to make sure, use a meat thermometer! The USDA recommends cooking salmon to 145 degrees F.
How do you retain salmon from getting too dry?
Watch out for over-cooking! Though the USDA recommends cooking salmon to 145 degrees F, I find the most effective texture is found at 135 degrees F (for medium salmon), but this is completely as much as you. If you happen to don’t have an easy thermometer, try breaking the salmon apart along with your fork. When done, it should separate (or flake) very easily with light pressure, and the middle should not appear raw.
I’d also suggest selecting fattier cuts, as it is going to retain more moisture and be harder to overcook. Adding sauce, like BBQ here, will even help bring back the soft, moist texture you’re in search of!
For more tips about cooking salmon, try my Slow Cooked Salmon and my Air Fryer Salmon!
Storage and Preparation
You possibly can marinate the salmon as much as 24 hours ahead of time for much more BBQ flavor. If you happen to’re attempting to plan ahead, I like to chop and prep my veggies the day before, too.
Once cooked, salmon will last 3-4 days within the fridge. Personally, I wish to eat it cold once it’s been within the fridge. If you happen to decide to reheat, it might dry out a bit. Baked salmon can last within the freezer for 4-6 months, but the feel and flavor may change. Be certain that to let it cool completely and wrap it tightly and store in an airtight container to seal in as much moisture as possible.
Recipes That Pair Well
For more cookout inspiration, try my other recipes below!
If you happen to like this recipe, please make sure to comment and provides it a 5 star rating below. If you happen to make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you need to save this recipe for later, make sure
to pin it on Pinterest!
This recipe was retested, reshot and revamped to bring you probably the most delicious (and most beautiful) dish! The unique post was published June 2019.
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Description
A fast and straightforward weeknight sheet pan meal, this BBQ Baked Salmon is ideal for once we’re craving BBQ but want minimal clean up.
- 1 lb. salmon, cut into filets
- 1/4 cup BBQ sauce
- 1 large (or 2 small) sweet potato, cut into wedges (about 17–20 wedges)
- 3 tablespoons olive oil, divided
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 bunch green beans (about 11 ounces), trimmed
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Brush salmon with BBQ sauce on all sides. Put aside.
- In a medium bowl, add sweet potato wedges, 2 tablespoons olive oil, chili powder and smoked paprika. Season with salt and pepper, to taste. Toss together to evenly coat.
- Spread sweet potato onto baking sheet.
- Toss green beans in the identical bowl with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Toss to evenly coat.
- Opened up onto baking sheet, saving room in the center for the salmon. Bake at 425 degrees F for quarter-hour.
- Lower oven to 300 degrees F.
- Add salmon onto baking sheet and proceed cooking until salmon is flaky and reaches an internal temperature of 135 degrees F (for medium salmon), about 20 minutes.*
- Evenly portion out salmon, sweet potato wedges and green beans.
Notes
- Cooking time will depend upon the thickness of the fish. Thicker pieces may require an extended cooking time.
- The USDA secure internal cooking temperature advice for fish is 145°F.
- If you happen to don’t cut salmon into filets before cooking within the oven, it is going to take longer to cook.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Barbecue
Keywords: baked bbq salmon, baked barbecue salmon, bbq salmon sheet pan dinner,