My go-to recipe for busy weeknights: BBQ spiced salmon I make on repeat because I always have frozen salmon on hand and the spices in the pantry. I serve it with a creamy dill coleslaw that brings everything together — simple, quick, and packed with flavor. Enjoy!
Ingredients
- Salmon
4 salmon fillets (600–700g)
2 tsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
¼ tsp cayenne (optional)
½ tsp salt
2 tsp brown sugar
3 tbsp olive oil
- Coleslaw
1 bag of shredded coleslaw mix (400g), about 7 cups
¼ cup fresh dill, chopped
½ cup plain Greek yogurt
¼ cup mayonnaise
3 tbsp rice vinegar
1 tsp salt
Instructions
- Preheat the oven to 425°F. Place 4 salmon fillets (about 600–700g) on a baking sheet lined with parchment paper.
- In a small bowl, mix together 2 tsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp cayenne (if using), ½ tsp salt, 2 tsp brown sugar, and 3 tbsp olive oil. Stir until you get a smooth paste — add a bit more olive oil if the mixture is too thick.
- Brush the spice mixture over the salmon fillets, then bake for 8 to 9 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is in the oven, prepare the coleslaw. In a large bowl, combine 1 bag of shredded cabbage (400g, about 7 cups), ¼ cup chopped fresh dill, ½ cup Greek yogurt, ¼ cup mayonnaise, 3 tbsp rice vinegar, and 1 tsp salt. Mix well until creamy and evenly coated.
- Serve the warm salmon alongside the dill coleslaw.
