Carolina Barbecue Salmon

Prep 5 min


Cook 25 min


Ready in 30 min

Tangy lemon brightens up the mustardy flavor of our South Carolina-Style Barbecue Rub and the savory flavor of salmon.


  • 4   salmon fillets (6–8 oz./175–250 g each)
  • 1 tbsp, 2 tsp (25 mL) olive oil, divided
  • 2 tsp (10 mL) South Carolina-Style Barbecue Rub
  • 1 lb. (450 g) asparagus, ends trimmed
  • ½ tsp (2 mL) salt
  •  Optional: Black pepper to taste
  • ¼ cup (60 mL) olive oil
  • 1 tbsp (15 mL) mayonnaise
  • ½   lemon, juiced
  • 2 tsp (10 mL) South Carolina-Style Barbecue Rub
  •  Optional: 1 tbsp (15 mL) chopped parsley (about two sprigs)


  1. Preheat the oven to 325°F (160°C).

  2. Pat the salmon dry. Brush 1 tbsp (15 mL) of the oil over the salmon, including the sides and bottom. Place the salmon skin-side down on a large sheet pan and sprinkle each fillet with the rub.

  3. Toss the asparagus with the salt, pepper, and the remaining oil. Add the asparagus to the sheet pan. Bake until the salmon flakes easily with a fork, about 20–25 minutes.

  4. To make the sauce, combine the oil, mayonnaise, juice, and rub.

  5. Serve the salmon with the asparagus and pour the sauce over everything. If you’d like, garnish with parsley.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 590, Total Fat 45 g, Saturated Fat 8 g, Cholesterol 95 mg, Sodium 420 mg, Carbohydrate 9 g, Fiber 2 g, Sugars 2 g (includes 0 g added sugar), Protein 37 g

Cook's Tips:

Easy Change-Ups

Make It Egg-Free: You can make the sauce without mayonnaise. It’ll still be delicious!

Great With Green Beans: Try this recipe with fresh green beans instead of asparagus.

Recipe Developed for TasteBuds

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