BBQ Salmon with Cucumber Salad is an Easy Weeknight Dinner

March 20, 2024

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4 – 6


Prep Time:
20 mins

Total Time:
45 mins


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  • 1

    1-pound package Persian cucumbers, cut into 1/2-inch chunks

  • 2 1/2 tsp.

    kosher salt

  • 1/2 c.

    sour cream

  • 3 tbsp.

    fresh lime juice

  • 2 tsp.

    honey or agave syrup

  • 3

    scallions, thinly sliced

  • 1/2

    jalapeño pepper, finely diced (remove seeds for less heat)

  • 1/2 c.

    fresh cilantro, roughly chopped


  • 1

    tablespoon vegetable oil

  • 1

    garlic clove, finely chopped

  • 1/2 c.


  • 3 tbsp.


  • 2 tbsp.

    packed light brown sugar

  • 2 tbsp.

    apple cider vinegar

  • 1 tbsp.

    chopped canned chipotle chile in adobo sauce 

  • 2 tsp.

    Worcestershire sauce

  • 1 tsp.

    ground cumin

  • 1

    2-pound center-cut salmon filet

  • 1 1/2 tsp.

    kosher salt

  • 1/2 tsp.

    black pepper

  • Sliced scallions, for garnish

See Nutritional Information


    1. Step 


      Position a rack in the upper third of the oven and preheat to 425 ̊. Line a baking sheet with foil. For the salad: Toss the cucumbers with 2 teaspoons salt in a colander set over a bowl. Let drain for 15 minutes. Rinse and pat dry.

    2. Step 2Whisk the sour cream, lime juice, honey and remaining 1⁄2 teaspoon salt in a medium bowl until smooth. Add the cucumbers, scallions, jalapeño and cilantro and toss to combine. Refrigerate until ready to serve.
    3. Step 3For the salmon: Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and cook until sizzling, about 30 seconds. Add the ketchup, molasses, brown sugar, vinegar, chipotle, Worcestershire sauce and cumin. Bring to a simmer and cook until slightly thickened, 3 to 4 minutes. Remove 5 to 6 tablespoons of the sauce to a bowl and reserve for brushing.
    4. Step 4Place the salmon on the foil-lined baking sheet and sprinkle with the salt and pepper. Brush with 2 to 3 tablespoons of the reserved sauce. Bake until the salmon is almost cooked through, about 10 minutes. Remove from the oven and turn on the broiler. Brush the salmon with another 2 to 3 tablespoons of the reserved sauce. Broil until glazed and caramelized, 1 to 2 minutes. Sprinkle the salmon with scallions. Serve with the cucumber salad and the remaining sauce.
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