BBQ salmon pairs rich, flaky filets with a sweet and tangy glaze, complemented by tender grilled vegetables and fluffy white rice. The caramelized BBQ coating creates a smoky-sweet crust while keeping the salmon moist inside.
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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).
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).
Load salmon into the top zone of your Suvie and the rice and grilled vegetables into the bottom zone. Input settings: 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. Cook now or schedule (select 'Yes' when asked if cooking from frozen).
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.
Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 300°F oven with a splash of water to retain moisture.
grill or grill pan · instant-read thermometer
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque and moist, not translucent.
Yes. Broil the salmon skin-side down on a sheet pan for 10–12 minutes, or bake at 400°F (200°C) for 12–15 minutes. Roast vegetables separately at the same temperature.
Oil the grill grates well and preheat them until hot. Place salmon skin-side up first; it's less likely to stick. Avoid moving it until a crust forms.
Yes. Slice and chop vegetables up to 1 day ahead, then store in an airtight container in the refrigerator. Grill just before serving for best texture.
A sweeter, milder BBQ sauce balances salmon's richness better than heavy, spicy varieties. Apply it in the final 2–3 minutes of grilling to avoid burning.
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