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  • Writer's pictureMichael Laxer

BBQ salmon half fillets w. Montreal Steak Spice

Recently we took a look at Oven-roasting a stuffed whole salmon which is much easier than likely many think.

The same is true of doing a large, "family-sized" half fresh salmon on the charcoal BBQ. While the size may look intimidating, the technique is both relatively quick and simplicity itself. And, done properly, the salmon will come out smoky and very moist.

This technique works equally well for fresh trout. In either case you want the half fillet with the skin on. The great thing about this is that you will not need to flip the fish because of the skin.

You can use any number of seasonings for BBQ salmon. Salt, freshly ground pepper and garlic powder is very nice. A lemon herb seasoning works. There is a garlic butter variant at the end of this post.

Here we are using what I think is salmon's best friend for the home cook, Montreal Steak Spice. Montreal Steak Spice works perfectly for salmon on the BBQ or in the oven.

To start, season your salmon very liberally with the steak spice. If using Montreal Steak Spice I find that no other salt, pepper or other seasonings are needed.

Meanwhile, prepare the BBQ getting the charcoal flaming hot.

Place your seasoned salmon piece skin down on the grill.

Using the lid to regulate the heat and against flareups, cook the fish for around 17-22 minutes. I generally leave the lid on for 5 minutes, then take it off for a couple to let the coals redden up and repeat this until done. Covering the BBQ makes sure it gets cooked all through and makes it just the right level of smoky.

As long as you have your charcoal going this should not take longer than 22 minutes for a half cut of normal thickness. For the record, Health Canada says fish should be cooked to an internal temperature of 70/158.

When done, remove the salmon from the grill and let rest for 3 or 4 minutes on a large platter.

It can take some practice to get the fish off the grill in one piece. But, to be clear, it is better to take it off in two or three pieces than to drop the whole thing on the floor.

The skin will be burnt and much of it may stay on the grill. That is fine as it is not something you will want to eat. Any skin left on the bottom after removing the fish from the grill should be removed or not eaten.

Cut into serving portions and enjoy with rice, salad and white or red wine, or whatever else you enjoy salmon with.

As a variant season your fillets liberally with salt and freshly ground black pepper. Then season as well with Herbs-de-Provence. On each fillet place two square slices of garlic butter evenly spaced which will melt over the fish during cooking.




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