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Barbecued Salmon

It really doesn’t get much easier to prepare a delicious meal than this recipe. Leftover salmon is delicious made into a salad for lunch the next day!

Ingredients:

1 pound salmon fillets, skin and any bones removed, cut into 4 pieces
Salt (preferably kosher or sea salt) and freshly ground pepper
1/2 cup Vineyard Pantry Sweet BBQ Sauce

Preheat the oven to 450ºF. Season the salmon with salt and pepper on both sides. Spoon 1⁄4 cup of the Vineyard Pantry Sweet BBQ Sauce in the bottom of a baking dish large enough to accommodate the fish in a single layer. Pour the remaining 1⁄4 cup of the Barbecue Sauce over the fillets. Bake for 10-12 minutes until cooked through, depending on the thickness of the salmon. Serve immediately.

Note: This recipe can also be prepared on a cedar plank on the grill. Soak cedar plank in salted water for 2 hours, then drain. Set grill for indirect grilling and heat to medium-high. Lay the seasoned salmon on the cedar plank and carefully spread the Barbecue Sauce over the top and sides. Place the cedar plank on the grate, away from the heat. Cover and grill until cooked through, around 20 to 30 minutes. Transfer the salmon and plank to a platter and serve right off the plank.

Serves 4

Used in this recipe:

Vineyard Pantry Sweet BBQ Sauce