BBQ Salmon with Peach Salsa (20 Minutes!)

Name: BBQ Salmon with Peach Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1½ -2 lbs salmon (4 fillets); 1 tsp smoked paprika; 1 tsp garlic powder; ½ tsp salt; ½ tsp pepper; ½ cup BBQ sauce; cooking oil; 2 cup peaches (diced, ~ 2 peaches); ½ cup red bell pepper (diced); 1 tbsp cilantro (choopped); 1 tbsp lime juice; a pinch of salt (or to taste)

This yummy BBQ Salmon has a sweet, smoky flavor from a quick spice-and-sauce rub, then finished in the oven for a perfectly juicy and flaky texture. Pair it with a bright, fresh peach salsa on top and you’ve got something that tastes like summer on a plate.

If you love a good BBQ glazed salmon but don’t want to fire up your grill (although you can if you want to! See below for more info), this stove top/oven recipe is for you! It’s weeknight-easy, but fancy enough for guests – ready under 20 minutes!

A serving platter has four BBQ salmon filets topped with peach salsa.

Table of Contents

Why I Love This BBQ Salmon Recipe

After living in the South and Texas for almost two decades, I’ve become a big fan of utilizing that sweet and tangy barbecue sauce in my dishes. It’s a quick and easy way to add a lot of flavor. Some of my other favorites include BBQ Chicken Salad and BBQ Chicken Tacos.

I started using bbq sauce on my salmon dishes and found that the smoky-sweet BBQ glaze pairs like a dream with the rich, buttery salmon.

I first tested this recipe without the peach salsa, but let me tell you, having the peach salsa takes barbecue salmon to a whole new level – and make it tastes restaurant-quality. Salmon is a rich and hearty fish, and the salsa lightens it up.

It’s the kind of combo that seems fancy but is honestly SO easy to pull off on a random Tuesday.

This BBQ Salmon recipe is first made on the stovetop and then transfered to the oven to finish cooking. I like to finish cooking in the oven to get it to cook more evenly, keeping the salmon moist and juicy.

You can however, cook it on just the stove top, or even cook it on the grill. More instructions are provided below!

My husband and I are huge salmon eaters and we cannot get enough of this yummy bbq salmon. It has been added to our weekly salmon routine alongside some of my other salmon favorites including Panko Crusted Salmon, Teriyaki Glazed Salmon and Salmon Sushi Cups.

BBQ glazed salmon is topped with a delicious fresh peach salsa.

Kitchen Tools

Mixing bowls: Use a large enough bowl to easily toss the peach salsa without squishing the fruits.
Oven-safe skillet: This lets you sear the salmon on the stovetop, then slide the whole pan into the oven to finish – no dish-hopping required. Cast iron works beautifully here. If you don’t have an oven-safe skillet, transfer salmon onto a casserole dish, or cover and finish cooking salmon on the stove.
Meat thermometer: No one wants overcooked, dried-out fish! Using a meat thermometer helps your meal turn out perfectly every time!

Ingredients

For the BBQ Salmon

Salmon fillets: The star of the show. Look for fillets that are similar in thickness so they cook evenly. You can use skin-on or skin off salmon – your preference!
BBQ sauce: Your favorite bottled sauce works great here – this is what gives the dish its signature smoky-sweet flavor.
Smoked paprika: Adds a deeper, smokier flavor that pairs perfectly with the BBQ sauce.
Garlic powder: For savory depth without the risk of burnt garlic bits.
Salt and pepper: Simple seasoning to round everything out.
Cooking oil: For getting that nice sear on the skillet.

For the Peach Salsa

Peaches: Diced fresh and juicy, they bring natural sweetness that balances the smoky salmon.
Red bell pepper: Adds crunch and a mild sweetness.
Cilantro: Fresh and bright, it ties the whole salsa together.
Lime juice: A little acidity to make all the flavors pop.
Salt: Just a pinch to bring out the peach’s natural sweetness.

How to Make Barbecue Salmon

Step 1: Preheat the oven

Preheat your oven to 400°F. This is where the salmon will finish cooking after its stovetop sear.

Step 2: Make the peach salsa

While the oven heats, prepare your salsa ingredients and toss them together in a mixing bowl.

Set it aside or in the fridge while you work on the salmon – the flavors get even better as they sit for a few minutes.

Peach salsa ingredients are added to a mixing bowl and tossed to combine.

Step 3: Season the salmon

Combine the smoked paprika, garlic powder, salt, and pepper in a small mixing bowl and stir well.

Season the top of the salmon fillets with the mixture, making sure to get an even coat. No need to season the bottom side.

If using skin-on salmon, just season the skin-off side.

Salmon filets are sprinkled with seasoning mixture.

Step 4: Sear and bake

Heat an oven-safe skillet over medium heat. Once hot, drizzle with oil.

Add the salmon seasoned-side down (or skin side up) and let it brown – don’t rush this part, it’s where a lot of the flavor develops.

Flip it over so that the seasoned side is facing upwards.

Salmon is cooked seasoned side down until browned. It is then flipped over.

Brush the top (the seasoned side) with the BBQ sauce.

BBQ sauce is brushed onto the browned salmon and then baked until fully cooked.

Place the skillet in the oven. Cook for 5 minutes, or until the internal temperature reaches 145°F.

Step 5: Plate and top

When salmon is done, it should be fork tender, no longer transparent, and juicy and flaky.

Plate bbq salmon and spoon the fresh peach salsa generously over the top.

Then grab a fork and dig in!

Barbecue salmon filets are topped with fresh peach salsa.

I love to pair it with rice or creamy parm orzo, alongside roasted corn on the cob, or on top of a simple green salad. It also makes a great taco filling if you’re feeling creative!

Other Cooking Methods

Transfer to Baking Dish for Roasting: If you don’t have an oven safe skillet, sear bbq salmon in a regular skillet, then transfer to a baking sheet or dish to finish in the oven.
Stovetop Only: You can also cook everything on the skillet on the stovetop. To do that, after flipping the salmon and glazing it with bbq sauce, cover skillet and lower heat until salmon is cooked.
Grill: If you’d rather use an actual grill, glaze the salmon and grill over medium heat until it flakes easily and reaches 145°F internally.

Variations and Substitutions

Protein swap: This BBQ glaze and peach salsa combo works beautifully on a different dish, or even chicken breast or even shrimp if salmon isn’t your thing.
Spice it up: Add a pinch of cayenne, red pepper flakes, or a diced jalapeño to the salsa for some heat.
No fresh peaches: Canned peaches (drained well) or a firm, ripe mango or pineapples works as well! My Pineapple Mango Salsa works great on this recipe too.

Make Ahead, Storage, and Reheating

Make ahead: The peach salsa can be made up to a day in advance and stored in the fridge – it actually tastes even better after the flavors have had time to mingle. Avoid making salmon in advance if possible.

Storage: Leftover salmon keeps well in an airtight container in the fridge for up to 3 days. Store the salsa separately.

Reheating: Gently reheat the salmon covered in the oven, or in the microwave in short bursts, to avoid drying it out. Add the fresh salsa after reheating, not before.

Tips and Tricks

Even-sized fillets: Choose salmon fillets of similar thickness so they all finish cooking at the same time.
Pat the salmon dry: Removing excess moisture before seasoning helps the BBQ rub stick better and gives you a better sear.
Don’t skip the sear: Searing the salmon first locks in flavor and gives you that beautiful golden crust.
Don’t oversear: There’s no need to sear salmon until it fully cooks, simply sear to lock in flavors and juices, and get a golden brown texture. The oven will do the rest of the cooking.
Avoid overcooking: The most reliable way to know your salmon is done is checking for an internal temperature of 145°F using se an instant-read meat thermometer.
Let the salsa rest: Giving the peach salsa a few minutes to sit lets the flavors meld together.
Ripe peaches only: Look for peaches that give slightly when pressed – underripe peaches won’t have that juicy sweetness the salsa needs.
Skin-on or skin-off: Either works here – just adjust your searing time slightly for skin-on fillets.

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, just make sure it’s fully thawed and patted dry before seasoning so the rub sticks properly. That being said, I find fresh salmon tastes the best.

What’s the best BBQ sauce to use?

Any bottled BBQ sauce you already love works great here. This recipe was bade with Sweet Baby Ray’s BBQ Sauce. A sweeter sauce pairs especially well with the peach salsa.

Do I have to use an oven-safe skillet?

No, though it makes things easier. You can sear in a regular skillet and transfer the salmon to a baking dish before finishing it in the oven.

How do I know when the salmon is done?

The most reliable way is a meat thermometer – you’re looking for an internal temperature of 145°F. The salmon should also flake easily with a fork, not longer translucent in color, but should NOT be dry.

Can I make the peach salsa ahead of time?

Yes, and it’s actually better that way. Make it up to a day ahead and store it covered in the fridge.

What can I substitute for peaches?

Mangoes, pineapples or nectarines both work well if peaches aren’t in season.

Can I grill the salmon instead of using the oven?

Absolutely. Season and glaze it the same way, then grill over medium heat until it reaches 145°F internally.

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