Sharla

This BBQ Salmon recipe is great for summer. It’s the lightness of a salmon meal but has a rich, bold sauce. It’s so fast to make that it’s sure to become one of your new go-to recipes.When people think of freezer meals, they usually imagine casseroles, soups, and stews, but they can be so much more than that. Salmon is one of our favourites. When we do our freezer meal marathons, we usually choose two salmon recipes such as this one and our Ginger Soy Salmon, Maple Dijon Salmon, or Dill Salmon.

BBQ Salmon Recipe:

Ingredients:

• 1 lb. boneless salmon fillets
• 1/2 cup BBQ sauce (your favourite kind)
• 2 Tbsp. brown sugar
• 1 green onion, sliced
• salt and pepper to taste

Assembly instructions:

1. Place the salmon fillets in a large resealable freezer bag.
2. Add the other ingredients and squish gently to combine.
3. Remove the excess air, seal, and freeze.

Barbecue cooking instructions:

1. Thaw. The sauce marinates the salmon as it thaws.
2. Heat barbecue to medium heat.
3. Grill fish 6 minutes on each side on greased barbecue rack or on cedar plant on grill. Turn the fish occasionally. The salmon should flake easily when done.

Oven cooking instructions:

1. Thaw and the salmon will marinate in the sauce as it thaws.
2. Place salmon on a foil lined baking sheet lined. Bake at 400° for about 20 minutes. Exact cooking time will vary depending on the salmon thickness. It will flake easily when done.

What to serve with the salmon:

These side dishes pair really nicely with this salmon or you can serve with your favourite sides.

• rice
• broccolini
• potato salad
• cucumber salad
• lemon green beans
• no mayo coleslaw
• roasted carrots

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BBQ Salmon

Course: Main Course

Ingredients

• 1 lb. boneless salmon fillets
• 1/2 cup BBQ sauce your favourite
• 2 Tbsp. brown sugar
• 1 green onion sliced
• salt and pepper to taste

Instructions

Assembly instructions:

1. Place the salmon fillets in a large resealable freezer bag.
2. Add the other ingredients and squish gently to combine.
3. Remove the excess air, seal, and freeze.

Barbecue cooking instructions:

1. Thaw. The sauce marinates the salmon as it thaws.
2. Heat barbecue to medium heat.
3. Grill fish 6 minutes on each side on greased barbecue rack or on cedar plant on grill. Turn the fish occasionally. The salmon should flake easily when done.

Oven cooking instructions:

1. Thaw and the salmon will marinate in the sauce as it thaws.
2. Place salmon on a foil lined baking sheet lined. Bake at 400° for about 20 minutes. Exact cooking time will vary depending on the salmon thickness. It will flake easily when done.

Check out some of our other seafood freezer meals:

Chili Lime Tilapia

Ginger Soy Salmon

Make Ahead Fish Tacos with Mango Salsa

On hot summer days, it’s so nice to be able to cook on the BBQ. It allows you to enjoy the nice weather without having your oven on and heating the house too much. This make ahead Grilled Flank Steak and Veggies is perfect for just that.

You can have a delicious weeknight dinner on the table in less than 30 minutes!

Having meals in the freezer that can be barbecued such as this flank steak meal, our Chili Lime Tilapia, or our Ginger Soy Salmon makes summer even better. You can relax more and still get your family fed.

Grilled Flank Steak and Veggies

Ingredients:

• large flank steak
• 6 oz. Ginger Ale
• 2 Tbsp. soy sauce
• 1 zucchini, sliced
• 1 purple onion, coarsely chopped
• 2 red or yellow peppers, coarsely chopped
• 1 tsp. olive oil
• 2 Tbsp. brown sugar
• 2 tsp. seasoning salt
• 1/2 tsp. chili powder
• 1/2 tsp. smoked paprika
• 1/4 tsp. pepper
• 1/4 tsp. cayenne pepper

For the day of cooking:

• 1/2 tsp. seasoning salt
• aluminum foil

Assembly instructions:

1. Combine the sugar, seasoning salt, chili powder, paprika, pepper and cayenne pepper in a medium resealable bag. Seal and give it a good shake. This will be the spice rub for the flank steak.
2. Cut up the zucchini, onion and peppers. Place the vegetables with 1 tsp. of oil in another medium freezer bag. Seal and shake to combine.
3. Trim the fat from the flank steak and place it in a large resealable freezer bag. Add the ginger ale and soy sauce. Remove the excess air from the bag. Seal.
4. Staple the 3 bags together above the seals. Freeze.

Cooking instructions:

1. Thaw.
2. Remove the flank steak from marinade and pat dry. Use the prepared spice rub and liberally coat the flank steak, shaking off the excess. Allow the meat to rest at room temperature for about 15 minutes.
3. Wrap the vegetables in two layers of heavy duty aluminum foil. Sprinkle with 1/2 tsp. of seasoning salt. Seal the packet tightly.
4. Prepare the grill to a high heat. Oil.
5. When the meat has rested and the grill is hot, place the steak on the oiled grill grate.
6. Add the vegetable packet to the grill as well.
7. After about 4 minutes, flip the steak and veggie packet. Cook for an additional 4-6 minutes to medium or to desired doneness.
8. Allow the steak to rest after cooking for 5-10 minutes before slicing. Serve with the vegetables.

You can find other great family friendly make ahead recipes for the BBQ in our BBQ Freezer Meal Plan which includes printable shopping lists, prep list, and labels.

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Grilled Flank Steak and Veggies

Course: Main Course

Keyword: flank steak

Ingredients

• large flank steak
• 6 oz. Ginger Ale
• 2 Tbsp. soy sauce
• 1 zucchini sliced
• 1 purple onion coarsely chopped
• 2 red or yellow peppers coarsely chopped
• 1 tsp. olive oil
• 2 Tbsp. brown sugar
• 2 tsp. seasoning salt
• 1/2 tsp. chili powder
• 1/2 tsp. smoked paprika
• 1/4 tsp. pepper
• 1/4 tsp. cayenne pepper

For the day of cooking:

• 1/2 tsp. seasoning salt
• aluminum foil

Instructions

Assembly instructions:

1. Combine the sugar, seasoning salt, chili powder, paprika, pepper and cayenne pepper in a medium resealable bag. Seal and give it a good shake. This will be the spice rub for the flank steak.
2. Cut up the zucchini, onion and peppers. Place the vegetables with 1 tsp. of oil in another medium freezer bag. Seal and shake to combine.
3. Trim the fat from the flank steak and place it in a large resealable freezer bag. Add the ginger ale and soy sauce. Remove the excess air from the bag. Seal.
4. Staple the 3 bags together above the seals. Freeze.

Cooking instructions:

1. Thaw.
2. Remove the flank steak from marinade and pat dry. Use the prepared spice rub and liberally coat the flank steak, shaking off the excess. Allow the meat to rest at room temperature for about 15 minutes.
3. Wrap the vegetables in two layers of heavy duty aluminum foil. Sprinkle with 1/2 tsp. of seasoning salt. Seal the packet tightly.
4. Prepare the grill to a high heat. Oil.
5. When the meat has rested and the grill is hot, place the steak on the oiled grill grate.
6. Add the vegetable packet to the grill as well.
7. After about 4 minutes, flip the steak and veggie packet. Cook for an additional 4-6 minutes to medium or to desired doneness.
8. Allow the steak to rest after cooking for 5-10 minutes before slicing. Serve with the vegetables.

Check out some of our other BBQ freezer meals:

Ginger Soy Salmon

Chili Lime Tilapia