I love this recipe because it delivers big flavor in a short amount of time. The smoky paprika and brown sugar create a delicious balance of sweet and savory that pairs beautifully with the natural richness of salmon.
Another reason I enjoy making this dish is the herb cream sauce. It adds a bright, fresh contrast to the smoky salmon and gives the meal a creamy, tangy finish. I also appreciate how versatile the salmon strips are since they can be served as a main dish, appetizer, or even tucked into wraps or salads.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb salmon fillet (skinless) 2 tablespoons olive oil 2 tablespoons smoked paprika 1 tablespoon brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper (optional) 1/2 cup sour cream 1/4 cup mayonnaise 1 tablespoon fresh dill, chopped 1 tablespoon fresh parsley, chopped 1 tablespoon lemon juice 1 teaspoon garlic, minced salt and pepper to taste
Directions
I begin by preheating the grill or oven to 400°F (200°C).
I cut the salmon fillet into strips that are about 1 to 2 inches wide so they cook quickly and evenly.
In a bowl, I whisk together the olive oil, smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper if I want a little extra heat.
I coat the salmon strips evenly with the spice mixture, making sure each piece is well covered so the flavor develops while cooking.
Next, I place the salmon strips on a grill or on a baking sheet lined with parchment paper if I am using the oven.
If I am grilling, I cook the salmon for about 4 to 5 minutes on each side until the fish flakes easily with a fork. If I am baking it in the oven, I cook the strips for about 10 to 12 minutes until fully cooked.
While the salmon cooks, I prepare the herb cream sauce. In a mixing bowl, I combine the sour cream, mayonnaise, chopped dill, chopped parsley, lemon juice, minced garlic, salt, and pepper.
I mix everything until the sauce becomes smooth and creamy, then taste and adjust the seasoning if needed.
Once the salmon strips are done cooking, I remove them from the heat and let them rest for a couple of minutes.
I serve the smoky BBQ salmon strips with the herb cream sauce drizzled on top or on the side for dipping.
Servings And Timing
This recipe makes about 4 servings.
Preparation time: 10 minutes Cooking time: 15–17 minutes Total time: about 27 minutes
Variations
I sometimes adjust the spice mixture depending on the flavor I want. One variation I enjoy is adding a little cumin or chili powder to deepen the smoky taste.
Another version I make includes brushing the salmon with a small amount of barbecue sauce during the last few minutes of cooking for a sweeter glaze.
When I want a lighter sauce, I occasionally replace the mayonnaise with Greek yogurt while keeping the sour cream and herbs.
Storage/Reheating
When I have leftover salmon, I store it in an airtight container in the refrigerator for up to three days. I keep the herb sauce in a separate container so the flavors stay fresh.
To reheat the salmon, I warm it gently in the oven at 350°F for a few minutes or briefly in a skillet over low heat. I sometimes enjoy the salmon cold as well, especially in salads or wraps.
The herb cream sauce can be stored in the refrigerator for up to three days in a sealed container.
FAQs
Can I Use Frozen Salmon?
I sometimes use frozen salmon, but I always thaw it completely and pat it dry before seasoning so the spices stick properly.
Can I Cook This Salmon In An Air Fryer?
I occasionally cook the salmon strips in an air fryer at about 400°F for around 7 to 9 minutes until they are cooked through.
Is The Cayenne Pepper Necessary?
The cayenne pepper is optional. I add it when I want a bit of heat, but the recipe still tastes great without it.
What Can I Serve With These Salmon Strips?
I like serving them with roasted vegetables, rice, fresh salad, or even inside soft tortillas for quick salmon tacos.
Can I Prepare The Herb Sauce Ahead Of Time?
I often make the herb sauce a few hours ahead and keep it refrigerated so the flavors blend together even more.
Conclusion
I find these Smoky BBQ Salmon Strips with Herb Cream Sauce to be a quick and flavorful seafood dish that feels both fresh and satisfying. The smoky spice coating combined with the creamy herb sauce creates a delicious contrast that makes every bite enjoyable. Whether I prepare it for a weeknight dinner or a casual gathering, it always turns out to be a simple and impressive meal.
The best smoky BBQ salmon strips seasoned with paprika, garlic, and brown sugar, grilled to perfection and paired with a cool herb cream sauce. An easy salmon recipe perfect for quick dinners.
Author:Emma
Prep Time:10 minutes
Cook Time:17 minutes
Total Time:27 minutes
Yield:4 servings
Category:Dinner
Method:Grilling / Baking
Cuisine:American
Ingredients
For the Salmon
1 lb salmon fillet (skinless)
2 tablespoons olive oil
2 tablespoons smoked paprika
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for heat)
For the Herb Cream Sauce
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
1 teaspoon garlic, minced
Salt and pepper, to taste
Instructions
Preheat the Grill or Oven:
Preheat your grill or oven to 400°F (200°C).
Prepare the Salmon:
Cut the salmon fillet into strips approximately 1–2 inches wide.
Make the Spice Rub:
In a bowl, whisk together olive oil, smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
Season the Salmon:
Coat the salmon strips evenly with the spice mixture, ensuring each piece is well covered.
Cook the Salmon:
Place the salmon strips on a grill or on a baking sheet lined with parchment paper.
Grill Method:
Grill for 4–5 minutes per side, until the salmon is cooked through and flakes easily with a fork.
Oven Method:
Bake for 10–12 minutes until fully cooked.
Prepare the Herb Cream Sauce:
In a mixing bowl, combine sour cream, mayonnaise, chopped dill, chopped parsley, lemon juice, and minced garlic. Season with salt and pepper and mix until smooth and creamy.
Rest the Salmon:
Remove the salmon strips from the heat and allow them to rest for 2 minutes.
Serve:
Serve the smoky BBQ salmon strips with a generous drizzle of the herb cream sauce or with the sauce on the side for dipping.
Notes
Use fresh salmon for the best texture and flavor.
Adjust cayenne pepper to control the level of heat.
These salmon strips also work well in tacos, wraps, or salads.
For extra smokiness, cook the salmon on a charcoal grill.
