Hey y’all! If you’re searching for a meal that’s bursting with flavor, comes together with minimal fuss, and will impress everyone around your table, look no further than this Baked BBQ Salmon with Buttery Corn Rice. The smoky-sweet BBQ glaze on flaky Salmon pairs perfectly with rich, buttery rice studded with golden corn kernels. Whether you’re cooking for family dinner, wowing friends, or simply treating yourself, this dish is a guaranteed hit. Let’s get cooking!
Why You’ll Love This Baked BBQ Salmon with Buttery Corn Rice
- The BBQ glaze infuses the salmon with bold, smoky-sweet flavor.
- The buttery corn rice is creamy, savory, and perfectly complements the salmon.
- Ready in under 1 hour from start to finish—great for busy weeknights!
- Nutrient-rich salmon delivers healthy protein and omega-3s.
- It’s easy enough for beginners but impressive enough for guests.
Ingredients for Baked BBQ Salmon with Buttery Corn Rice
For the Salmon:
- 4 salmon fillets (about 6 oz each, skinless or skin-on)
- 1/2 cup your favorite BBQ sauce (try this recipe)
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Buttery Corn Rice:
- 1 cup long grain white rice
- 2 cups low-sodium chicken or vegetable broth
- 1 tbsp unsalted butter
- 1 cup corn kernels (fresh, canned, or frozen—thawed if frozen)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (optional for garnish)
How to Make Baked BBQ Salmon with Buttery Corn Rice
Step 1: Prep and Marinate The Salmon
Preheat your oven to 400°F (200°C). Pat salmon fillets dry and place on a parchment-lined baking sheet. In a small bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture on all sides of the salmon. Brush each fillet generously with BBQ sauce. Let them marinate while you prepare the rice (about 10 minutes).
Step 2: Prepare the Buttery Corn Rice
In a medium saucepan, bring broth to a boil over medium heat. Stir in rice, butter, salt, and pepper. Lower heat, cover, and simmer for 12 minutes. Add corn, stir gently, then re-cover and cook for another 3-4 minutes until liquid is absorbed and rice is tender. Fluff with a fork and keep covered until ready to serve.
Step 3: Bake the BBQ Salmon
While the rice cooks, bake the salmon. Place the salmon in the preheated oven and bake for 12-15 minutes, or until salmon flakes easily with a fork and the glaze looks caramelized. For extra caramelization, broil for the last 1-2 minutes (watch closely!).
Step 4: Assemble and Serve
To serve, scoop buttery corn rice onto each plate. Top with a perfectly glazed BBQ salmon fillet. Sprinkle with fresh parsley for color and freshness. Dig in and enjoy!
Notes for Perfect Baked BBQ Salmon with Buttery Corn Rice
- Use fresh or previously frozen salmon for best texture and taste—find tips on buying quality salmon here.
- BBQ sauce thickness varies; if yours is very thick, thin it with a splash of broth or water before brushing on fish.
- For extra buttery flavor, stir in an additional tablespoon of butter to the rice at the end.
Variations of Baked BBQ Salmon with Buttery Corn Rice
- Spicy Kick: Add 1/2 tsp chipotle powder to the BBQ rub or a few dashes of hot sauce to the BBQ glaze.
- Honey Garlic Glaze: Mix 2 tbsp honey and 1 tsp minced garlic into the BBQ sauce.
- Citrus Herb Rice: Add zest of 1 lime and 2 tbsp chopped cilantro to the rice for a zesty twist.
Required Equipment for Baked BBQ Salmon with Buttery Corn Rice
- Baking sheet
- Medium saucepan with lid
- Mixing bowls
- Parchment paper (optional, for easier cleanup)
- Measuring cups and spoons
- Basting brush
Storage Instructions & Shelf Life
Store leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, microwave gently or warm in a low oven (275°F/135°C) until heated through. Avoid freezing, as cooked salmon texture can become mushy.
Serving Ideas & Pairings for Baked BBQ Salmon with Buttery Corn Rice
- Pair with a crisp green salad and lemon vinaigrette for freshness.
- Serve with roasted asparagus or green beans for a vibrant veggie side.
- A light Sauvignon Blanc or citrusy sparkling water complements the sweet-smoky salmon beautifully.
Pro Tips for the Best Baked BBQ Salmon with Buttery Corn Rice
- Don’t overcook salmon: test at 12 minutes; it should flake but still be moist in the center (learn more mistakes to avoid).
- Use leftover rice for fried rice the next day—just sauté with veggies and a splash more butter.
- Brush on an extra layer of BBQ sauce during the last 2 minutes of baking for a glossy, sticky finish.
FAQ: Baked BBQ Salmon with Buttery Corn Rice
- Can I use brown rice instead of white?
- Yes! Brown rice takes longer (about 35-40 minutes) and needs a bit more liquid; follow package directions for best results.
- What’s the best type of BBQ sauce for this recipe?
- Use your favorite store-bought or homemade BBQ sauce; smoky, honey, or chipotle-flavored sauces work wonderfully.
- How do I know when the salmon is done?
- The salmon is ready when it flakes easily with a fork and looks opaque in the center. Avoid overbaking for the juiciest result!
Total Time: 40 minutes (10 min prep, 30 min cooking)
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1/3 cup BBQ sauce
- 1 cup long grain white rice
- 2 cups low-sodium chicken broth
- 1 cup canned or frozen corn kernels, drained or thawed
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly grease with olive oil.
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2Place the salmon fillets on the prepared baking sheet. Season both sides with salt and pepper. Brush generously with BBQ sauce.
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3Bake salmon in the preheated oven for 16-18 minutes, or until the fish flakes easily with a fork.
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4Meanwhile, in a medium saucepan, add rice and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
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5Add the corn and butter to the rice. Stir well, cover again, and cook for another 2-3 minutes, until the corn is hot and the rice is tender. Fluff with a fork and stir in chopped parsley.
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6To serve, spoon the buttery corn rice onto plates and top with BBQ baked salmon. Garnish with extra parsley if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
480cal
Protein:
36 gg
Fat:
18 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
43 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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