Grilled BBQ Salmon Plate with Roasted Potatoes & Fresh Veggies
Charred, smoky grilled salmon brushed with a tangy-sweet BBQ glaze, served with crispy roasted potatoes and a mix of fresh seasonal vegetables for a balanced weeknight or weekend plate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Method: Main
- Cuisine: American
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin on
- 1 tablespoon olive oil (for salmon)
- Salt and freshly ground black pepper, to taste
- 1/2 cup barbecue sauce (your favorite)
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil (for potatoes)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 medium carrot, sliced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, salt, and pepper on a baking sheet; roast for 25–30 minutes until golden and tender.
- Meanwhile, whisk together 1/2 cup barbecue sauce, 1 tablespoon honey, and 1 teaspoon smoked paprika in a small bowl and set aside.
- Season salmon fillets with 1 tablespoon olive oil, salt, and pepper.
- Heat a gas or charcoal grill (or grill pan) to medium-high heat and oil the grates.
- Grill salmon skin-side down for 4–5 minutes, then brush with the BBQ glaze and grill another 2–4 minutes, brushing once more, until salmon reaches desired doneness (internal temperature 125–130°F for medium).
- While salmon grills, steam or quickly pan-sauté broccoli, carrots, and cherry tomatoes until just tender (about 4–6 minutes); toss with 1 tablespoon lemon juice and season to taste.
- Plate each salmon fillet with a portion of roasted potatoes and fresh vegetables; garnish with chopped parsley and serve extra BBQ sauce on the side.
Notes
1) For extra crispy potatoes, soak halved potatoes in cold water 15 minutes before roasting and dry thoroughly. 2) Use a digital thermometer to avoid overcooking salmon—remove at 125–130°F and rest 3 minutes. 3) Swap BBQ sauce for a honey-soy glaze for an Asian twist.
Nutrition
- Calories: 620
- Sugar: 12
- Sodium: 720
- Fat: 30
- Saturated Fat: 6
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 45
- Cholesterol: 120
Find it online: https://www.receipster.com/grilled-bbq-salmon-roasted-potatoes/