BBQ Salmon with Grilled Vegetables | CookOS

BBQ Salmon with Grilled Vegetables

Name: BBQ Salmon with Grilled Vegetables
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 12 oz salmon; 10 oz white rice; 10 oz grilled vegetables; 2 oz BBQ sauce; 1-2 tbsp olive oil; 1/2-1 tsp salt; freshly ground pepper

This BBQ salmon pairs caramelized, tangy sauce with tender filets and charred grilled vegetables for a balanced, quick weeknight dinner. The key is cooking salmon to medium doneness while the vegetables char slightly at the edges.

🥗Pescatarian 🏷️Bbq 🏷️Salmon 🏷️Grilled vegetables 🏷️Rice 🏷️Suvie Rapid cook

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

12 oz salmon
10 oz white rice
10 oz grilled vegetables
2 oz BBQ sauce
1-2 tbsp olive oil
1/2-1 tsp salt
freshly ground pepper

7 Ingredients

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Instructions

1
Open salmon and place on the roasting rack in a Suvie pan. Season with 1 tbsp olive oil, 1/2 tsp salt, and freshly ground pepper (for 4-servings, use 2 tbsp olive oil and 1 tsp salt).
2
Open white rice and add to a Suvie pan. Open grilled vegetables and add to white rice. Season with 1 tbsp olive oil, 1/2 tsp salt, and freshly ground pepper (for 4-servings, use 2 tbsp olive oil and 1 tsp salt).
3
Load salmon into the top zone of your Suvie and the rice and grilled vegetables into the bottom zone. Input settings and cook now. Bottom Zone: Roast at 325°F for 15 minutes for 2 servings, 25 minutes for 4 servings. Top Zone: Roast at 325°F for 13 minutes for 2 servings, 23 minutes for 4 servings. Select YES from frozen when preparing a Rapid Cook Meal.
4
After the cook is complete, divide salmon, rice and grilled vegetables between plates. Drizzle each serving with BBQ sauce and season to taste with salt and pepper.

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Tips & Notes

Pro tips

Pat salmon dry before cooking to encourage browning and prevent sticking; oil the grill grates well to prevent the delicate filets from adhering.
Grill vegetables in this order: onion first (slowest), then bell pepper and zucchini, finishing with eggplant, so everything finishes at the same time.
Apply BBQ sauce only in the final 2–5 minutes of cooking; earlier application causes the sugars to burn and turn bitter.
Slice vegetables into uniform thickness (roughly ½ inch) so they cook evenly; thinner pieces dry out, thicker ones remain raw inside.

Substitutions

Salmon → halibut or cod fillets (reduce cooking time by 2–3 minutes for thinner white fish)
Eggplant → asparagus or mushrooms (lighter vegetables that cook faster)
BBQ sauce → teriyaki or honey-soy glaze (shift flavor profile but maintain the sweet-savory balance)
White rice → couscous or farro (no cooking time change needed, similar texture)

Storage & make-ahead

Store cooled salmon and vegetables separately in airtight containers for up to 3 days; reheat gently in a 350°F oven for 10 minutes.

Equipment

grill or grill pan · instant-read thermometer

Common Questions

How do I know when salmon is cooked through?

Salmon is done when it flakes easily with a fork and reaches 145°F internally, or when the thickest part turns opaque and separates gently (about 12–15 minutes for 1-inch filets).

Can I prep the vegetables ahead of time?

Yes. Slice and cut vegetables 1–2 hours in advance, store in an airtight container, and grill just before serving to prevent them from becoming soggy.

What type of BBQ sauce works best?

Any standard bottled or homemade BBQ sauce works; sweeter sauces pair best with salmon's richness. Apply in the last 5 minutes of cooking to prevent burning.

Can I substitute the white rice?

Yes. Brown rice, jasmine rice, quinoa, or roasted potatoes all work well; adjust cooking time accordingly.

How do I store leftovers?

Store cooled salmon and vegetables in separate airtight containers in the refrigerator for up to 3 days; reheat gently in a 350°F oven for 10 minutes to avoid drying out the fish.