Barbecue Salmon with Brown Sugar and Mustard

Originally published in 2013, this recipe was updated in September 2026 with refreshed instructions, photos and serving suggestions.

This barbecue salmon recipe is a dynamite meal that is easy to prep, cook and clean up. You don’t need a lot of ingredients or complex procedures, so it is easy and quick. You might not think to add mustard to a salmon recipe, but it is a great flavour. Give it a try—I’m sure you will enjoy it. This is one of our go-to recipes and a tried-and-true favourite. I learned this recipe from my Grampa. Here he is preparing the barbecue salmon after a successful day out on the water. If you want to catch your own salmon for this recipe, see the FishinBC.COM Complete Guide to Salmon Fishing.

Preparing salmon on a barbecue at a campsite — 📷 **Photo:** My Grampa preparing the mustard and brown sugar barbecue salmon recipe he taught me after a successful day of fishing.

Barbecue Salmon Ingredients

Wild salmon
Lemon juice (or vinegar)
Mustard (prepared or Dijon)
Brown sugar
Tinfoil
Mustard seeds (optional)
Red pepper cut into 1 cm cubes (optional)

Prepare the Barbecue

Salmon fillets coated with mustard cooking on a barbecue — 📷 **Photo:** Spread mustard over the salmon fillets after they have cooked skin-side down on the foil for a few minutes.

Preheat the barbecue on high for 5–10 minutes to burn off any grease.
Reduce to medium heat, around 350°F.
Take a piece of tinfoil large enough to hold both fillets.
Fold the edges of the foil up about 1 inch and seal the corners to make a “boat” that will hold the drippings.

Prepare the Salmon

Fillet the salmon and wash it, leaving the skin on.

Cooking Method

Salmon fillets with mustard and brown sugar cooking on a barbecue — 📷 **Photo:** Sprinkle brown sugar over the mustard-coated salmon and continue cooking without flipping the fillets.

Place the foil on the barbecue.
Place the fillets on the foil, skin-side down.
Sprinkle lemon juice over the fillets and cook for 2–4 minutes.
Spread mustard over the fillets. Use a long-handled fork and watch the heat so you don’t singe your hands.
Cook for another 2–4 minutes.
Sprinkle brown sugar over the top.
Optional: add mustard seeds and red pepper cubes for colour.
Cook for another 2–4 minutes, or until done. Do not flip the salmon.
Use a spatula to remove the fish. The salmon skin will stick to the foil and the meat will lift off clean.

Serving Suggestions

Brown sugar and mustard glazed salmon seasoned with red pepper flakes — 📷 **Photo:** Red pepper flakes are an easy way to add some heat to the brown sugar and mustard salmon.

When I’m BBQing, everything is on the BBQ. One of my favourite sides is nugget potatoes with onions, butter, garlic and Montreal steak spice, wrapped in foil and cooked on the barbecue for 20–30 minutes. Fresh asparagus and tomatoes sprinkled with a little Italian dressing are another easy option and take about 10 minutes.

Cooking Notes

Total cooking time depends on the thickness of the fillets, generally about 10–15 minutes. Health Canada recommends cooking fish to an internal temperature of 70°C (158°F), measured in the thickest part with a digital food thermometer. There is a fine line between perfectly cooked salmon and dry, overcooked salmon, so watch it closely.

You can also make this recipe in the oven on a cookie tray. Be sure to use the tinfoil.

Barbecue salmon served with rice, corn and green beans — 📷 **Photo:** The finished mustard and brown sugar barbecue salmon served with rice and vegetables.

Your Turn: Try Our Barbecue Salmon Recipe

This mustard and brown sugar salmon recipe has been in my family for years, and it is still one of my go-to ways to cook fresh salmon.

If you give it a try, let me know how it turns out in the comments below. For another way to cook salmon on the barbecue, see our Cedar Plank Salmon. For something a little different, give our Salmon Burgers a try. And if you have your own favourite way to barbecue salmon, I’d like to hear about that too.