Homemade peach Carolina BBQ sauce slathered Prince William Sound salmon is the perfect weeknight dinner. Twenty minutes is all it takes to make perfectly crispy and flaky peach Carolina BBQ salmon.

Back in the good old days of Sunday family dinners with my grandma, we did the tour of the local chain restaurants. We went to Bennigan’s, Chili’s, Lone Star, and T. G. I. Friday’s.

I had my favorites at each place. My go to for Bennigan’s was either loaded baked potato soup or country chicken salad. I would always order a burger or salad at Chili’s, ribs at Lone Star, and then the Jack Daniel’s BBQ Salmon at Friday’s.

I am somewhat a creature of habit. If I like something, I stick with it.

On the flipside though, if I find a good local, not chain restaurant, I will order the specials every single time. I am complicated, I know.

Lately, I have been craving BBQ salmon. It’s something about the buttery and flaky fish with the spicy and tangy sauce that just speaks to my soul.

Since I am now a grown up, I decided to make my own fancy BBQ sauce. And, it is so easy that you can do it too. I would also go out on a limb to say that it is even better than that super sticky slathered version from T. G. I. Friday’s.

This BBQ sauce recipe uses canned peaches, but you can totally use fresh peaches. Just bring a pot of water to a boil and score the bottom of one peach. Boil it for 1-2 minutes until the skin starts to peel off. Peel the skin and remove the pit. Easy peazy!

I could go on and on about the sauce, but the real star is the gorgeous Prince William Sound Sockeye salmon. I received an entire filleted fish. Swoon. I mean look how pretty it is!

All the fish needs was a good hot sear on the skin side and then a little finish under the broiler. You could seriously add salt and pepper, but why would you when you could add peach Carolina BBQ sauce?

Peach Carolina BBQ Salmon

Yield: 4 pieces of salmon

Prep Time: 6 minutes

Cook Time: 14 minutes

Total Time: 20 minutes

Sweet and tangy peach Carolina BBQ sauce coated sockeye salmon pan seared and then broiled to perfection.

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Ingredients

For the BBQ Sauce:

• 3/4 cup yellow mustard
• 1/3 cup apple cider vinegar
• 1/3 cup honey
• 2 tbsp ketchup
• 1 tsp brown sugar
• 2 tsp hot sauce
• 8 oz canned peaches
• 2 tbsp butter

For the Salmon:

Instructions

1. Add all the ingredients for the BBQ sauce to a food processor or a blender and puree until smooth. Transfer sauce to a food storage container with a lid and place in the fridge until ready to use.
2. Lightly season each salmon filet with a pinch of salt and pepper.
3. Add olive oil to a large oven safe skillet. Heat over medium/high heat until the oil begins to shimmer. Add salmon, skin side down, to hot oil. Brush on a little on the bbq sauce to every piece. Cook the salmon in the pan for 7 minutes.
4. After 7 minutes, remove skillet from heat. Set oven broiler to high. Baste the salmon with more bbq sauce. Transfer the salmon to the oven and broil for 4 minutes.
5. After 4 minutes, remove the skillet, baste again with sauce, and place back under the broiler for another 3 minutes.
6. Carefully remove salmon one last time, baste with more sauce, and broil for 3 more minutes.

Disclaimer: I received free salmon in exchange for this post. All thoughts and opinions in this post are 100% my own. I love salmon and love to share things that I truly support and actually buy.