Salmon

This salmon recipe takes a bold approach—hot and fast cooking with a generous slather of mayo and a rosemary-forward seasoning blend. The result? Incredibly moist, perfectly seasoned salmon with crispy, caramelized edges that just might be the best bites of fish you’ve ever had. It’s fast, flavorful, and foolproof—even when you think you’ve messed it up!

BBQ Salmon with Mayo Crust

I’ve done the cedar plank thing. It looks cool and smells great, but to be honest, I never noticed a major flavor difference. So I ditched the plank and went with a foil tray. The trick here is the mayo—yes, mayo—as the fat barrier and flavor amplifier.

It caramelizes beautifully under high heat, locking in the moisture and creating crispy, golden edges that steal the show.

How to Make BBQ Salmon with Mayo Crust

Preparation

Preheat your BBQ or smoker to 450°F or max heat—we’re talking hot and fast. While the grill heats up, slather your salmon fillet in a thick layer of mayonnaise. Don’t be shy here; more is better. Then season it generously with The Usual Seasoning or a blend heavy on rosemary, salt, and garlic. Place the salmon in a foil tray and head to the grill.

Cooking the Salmon

Place the foil tray directly on the grill grates and close the lid. Now here’s the part that might scare you: wait until the mayo turns dark golden or even blackened in spots. This is key. That deep caramelization is where the flavor magic happens. Keep an eye on it—about 12 to 15 minutes, but monitor closely near the end. Bonus: the mayo will render out a bit of oil that pools under the salmon and acts like a self-basting system, preventing the fish from burning or drying out.

Resting and Serving

Once the top is deeply browned and the salmon hits your desired doneness (we like medium-rare, around 125°F internal), pull it off the grill. Rest the fish for 5 minutes, and then serve it up. Pro tip: the crispy bits on the edges might look overdone, but they’re pure flavor bombs. Don’t miss out on those.

Best Beer to Pair With BBQ Salmon

Pale Ale

A nice balance of citrusy hops and malt rounds out the richness of the salmon.

Hefeweizen

Its mellow wheat flavor and hint of spice pairs beautifully with rosemary and grilled mayo crust.

Pilsner

Clean and refreshing with just enough bitterness to cut through the fat.