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Baked BBQ Salmon

This Baked BBQ Salmon with Brussels Sprout Slaw is one of our favorite ways to serve salmon! We press a sweet and spicy dry rub on the surface of the fish, bake until crispy on the outside and buttery on the inside. We slather the salmon with homemade barbecue sauce and top with a cool, crisp Brussels sprout slaw. Serve as is, or nestle into tortillas for the perfect taco.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 6 people
Course: Main Course
Cuisine: American

Ingredients

BBQ Sauce
  • 2 tsp canola oil
  • 1/3 cup finely diced onion
  • 1 large garlic clove, minced
  • 3/4 cup ketchup
  • 2 1/2 tbsp dark molasses
  • 1/4 cup apple cider vinegar
  • 2 1/2 tsp paprika
  • 1/4 cup brown sugar
  • 1/4 tsp smoked paprika
  • 1/4 tsp chipotle chili powder
  • 1 tsp onion powder
  • 2 tsp Dijon mustard
  • 1/2 cup water
  • 2 tsp lemon juice
Salmon
  • 1 3/4 lb salmon side, skin on
  • 1 tbsp paprika
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/8 tsp chipotle chili powder
  • 1 tbsp brown sugar
  • 3/4 tsp salt, divided
  • 1/4 cup light Mayo
  • 2 tsp apple cider vinegar
  • 1 1/2 tsp honey or agave
  • 1/4 tsp Sriracha
  • 2 3/4 cup shredded brussels sprouts
  • 1/4 cup cilantro, finely chopped

Instructions

    Cup of Yum
  1. Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil. Spray with non-stick cooking spray.
  2. Heat a medium sauce pan to a medium heat. Add oil. Add onion and garlic and sweat for 1-2 minutes. Add ketchup, molasses, apple cider vinegar, paprika, brown sugar, smoked paprika, chipotle chili powder, onion powder, dijon, water, and lemon juice. Stir. Bring to a boil and reduce to a simmer. Simmer until thicken, about 15 minutes. Set aside.
  3. While the sauce simmers, bake the salmon. In a small bowl, whisk paprika, onion powder, smoked paprika, chipotle chili powder, brown sugar and 1/2 teaspoon salt.
  4. Cover salmon with rub. Bake until crispy and cooked through, about 15-20 minutes.
  5. While the salmon bakes, whisk mayo, apple cider vinegar, agave, and sriracha together in a medium. Add Brussels sprouts and cilantro to the bowl, along with remaining salt. Toss with dressing. Season slaw with salt and pepper.
  6. When the salmon comes out of the oven, cover with 1/2 cup of barbecue sauce (or more if you would like). Top with slaw. Divide into portions. OR cover with barbecue sauce, cut into portions and then individually cover with slaw. You can also buy pre-portioned filets of salmon, follow instructions as stated.