16 Reviews

you do not marinade the salmon overnight!!! you make the marinade the night before and store in the fridge. you marinade the salmon with half the marinade just before bbqing then halfway through cooking you add the rest.Dave Valjacic was a good friend of mine and this is his recipe. look up his name on the internet and you will see the original recipe.

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wayne in vancouver November 21, 2008

I didn't have my grill set up, so I modified this to prepare in the oven. I cooked it for 15 minutes at 300 degrees and after putting the second layer of marinade on I cooked for 10 minutes at 350. I enjoyed the tomato and garlic flavor with the herbiness of the parsley. Another nice way to enjoy salmon.

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tara portee October 11, 2009

Great taste, beautiful appearance, and easy to make -- it doesn't get any better than this. Definitely lives up to it's name as The "Only" BBQ Salmon. I was a little leery of 8 cloves of garlic, but the garlic was not overpowering. The only thing I would change next time (and there will be a next time that I make this recipe), is cut the salt down to 1/2 tsp. That's just my personal preference (I don't like a lot of salt in my food). Thank you for a wonderful recipe.

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Kathy :-( September 14, 2009

This is definitely one of the best barbecued salmon recipes ever. Thanks so much, Bergy, Dave, and reveiwer, Wayne.

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Nanna D April 02, 2009

Wooowee this was GREAT! Living in the great northwest we are always looking for new and different ways to cook salmon and I must admit I was stuck in a soy/teriyaki salmon rut...this recipe saved us! I did marinade overnight and it was perfect...tender and very flavorful. And I thought you were the queen of burgers...Thanks Bergy!

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Liza at Food.com November 24, 2008

this was good. I didn't use as much garlic out of fear of it being too strong, but i think it would be better with the suggested amout in the recipe.

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cynthia912 July 07, 2008

This was a nice change for salmon. I didn't use as much garlic as the recipe called for but it didn't hurt the flavors. I cut out the step about adding more half-way through the cooking. I think it would have made a mess on the grill. I used dried parsley and think fresh would have been much better. I also think the next time I do this I will decrease the sun-dried tomatoes on the fish & use some in a white sauce to pour over at the end. I love a cream sauce on fish and I think it would have added to the salmon. Thanks for a very nice recipe.

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CabinKat July 04, 2008

This was really good. I think I may have done something wrong because it definately didn't look like the pic. The flavor is sooo good though and now has inspired me to try the same method with different flavors. Thank you for the post.

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mini_1 June 23, 2008

Wow! This is good! I left the salmon in the refig over night and through the following afternoon. Cooked it on the grill for 15 min on low and then it started raining so I extended the low setting for another 10 min and took it off. I don't think you can hurt this recipe.

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Ric Hollis June 22, 2008

I used this recipe with Mahi Mahi and it was soooo good. It was so simple to make and cook. You can prepare the night before and when you get home from work heat the grill, while cooking throw a salad together and you have a nice light supper. Next time I make this I am going to use the salmon but didn't have any on hand today.

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Shirley 39 June 18, 2008
The "only" BBQ Salmon