BBQ Salmon

BBQ Salmon

So yesterday was a landmark day in our household. My hubby and I (brace yourself) ATE FISH! Yes, the inconceivable happened. For almost two years people have written to me asking me where the fish recipes were on this site, and I wrote back to them with a one-word email: “Yuck!” (Well, maybe I was a bit nicer than that, but just barely. =D)

The other day, though, my hubby came home with a salmon steak. He made the pronouncement that the health benefits of fish just cannot be denied, and we must develop a taste for it. So, I did what I do during most cooking emergencies: I drowned it in BBQ sauce! And you know what? It was DELICIOUS! Of course, it tasted like BBQ sauce…but that’s the point, right?! We ate fish, and LIKED IT.

So, I give you, the first ever fish recipe on myp90xnutritionplan.com!


  • 1 Salmon steak, approx 12 oz.
  • Olive Oil, 1 Tb.
  • BBQ sauce, 4 Tb.

Heat oven broiler to High. Brush both sides of Salmon with Olive oil. Broil Salmon skin-side up for 4 minutes. Flip over, cover with BBQ sauce, and broil for 3 to 5 minutes more, watching carefully to make sure it doesn’t burn. However it is OK if it gets a little black and crispy. (Alternately, you could cook this on the grill.)

P90x Nutrition Plan Portions:

1/2 of Salmon is 2 protein servings, 1/2 fat serving, 1 condiment serving.


  1. D

    I will be trying this out with a BBQ sauce I just found from Walden Farms – calorie free, fat free, carb free, gluten free & sugar free! (I don’t know how that’s even possible but I’ll take it! & it actually tastes pretty good for BBQ sauce) This sounds like a great substitute for my usual blackened salmon – which, so far, has been the only way I’ve been able to get my husband to eat fish.

  2. Alex

    You did very good BUT here are some tips for both new fish eaters and veterans alike…..

    Avoid steaks, they are cut across the grain and dry out very fast on the grill, BBQ or in the oven. Fillets are much nicer and easier to cook. Choose the skin ON option as it easier. Just place it on aluminum foil skin down and cook. When done, slide the lifter under the meat on top of the skin and lift the meat leaving the skin stuck on the foil/

    To soften the fish taste without smothering it in BBQ sauce try this

    2-3 TBS of low-fat mayonaisse or low fat salad dressing
    1 tsp ketchup and
    1 tsp of BBQ sauce.

    Mix this together in a small bowl and liberally cover the fish with this up to 4 hours prior to cooking.

    Bake , grille or BBQ at 450 degrees for 10-12 Minutes per inch of thickness. The fish should flake apart into layers and have an even colour and texture throughout. The juice should still be very evident. DO NOT COOK UNTIL DRY.

    1. CJ =)

      Excellent, Alex! Thank you so much for this feedback. As you can see, fish is not my speciality, so I really appreciate your input!!
      – CJ =)

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