Okay, can I just say—some nights you want to put on a show in the kitchen, and some nights you just want something that makes everyone at the table go quiet (in a good way, because they’re too busy eating). This recipe for Baked BBQ Salmon with Buttery Corn Rice is my trusty, last-minute, feels-fancier-than-it-actually-is dish. The first time I made it, my younger brother accidentally dropped half a cob of corn on the floor, and—don’t ask me how—my dog ended up eating almost all of it. Anyway, ever since, corn rice in our house means hiding a little for the dog (just kidding… sort of). Also, fair warning: if a kitchen dance break sneaks up while your salmon’s in the oven, I totally blame the BBQ aroma.
So Why Do I Keep Coming Back to This?
I make this when everyone’s hangry and wants food on the table yesterday. Or if I want something impressive but don’t want to, you know, try too hard. My family—especially my dad—goes mad for that sweet-sticky BBQ glaze. Little confession here: I used to mess up the rice because I was impatient; over the years, I’ve finally come to admit that a little patience makes all the difference (don’t tell Dad!). Plus, when the weather outside acts up, this salmon brings a bit of summer right onto your plate. And who isn’t up for that?
Here’s What You’ll Need – And What You Can Wing
- 4 salmon fillets (I sometimes use trout if that’s what’s in the freezer. My neighbor swears by wild, but honestly? Any good salmon will do.)
- 1/2 cup BBQ sauce (Use your favorite. Grandma’s weirdly loyal to Stubb’s, but I grab what’s on sale. Smoky, spicy, or sweet—it’ll all work)
- 2 tbsp olive oil (Butter works if you want it extra rich)
- Juice of half a lemon (or a big glug from the plastic bottle in a pinch)
- Salt and cracked black pepper (I eyeball it; don’t stress)
- 2 cups cooked rice (Leftovers are perfect! I’ve even used those microwave rice pouches once or twice, shhh.)
- 1 cup corn (Fresh, frozen, even canned—the frozen stuff is actually my secret weapon, and nobody notices)
- 3 tbsp unsalted butter
- 2 green onions, sliced (optional) (Honestly, sometimes I skip; no one riots)
- Chopped parsley for garnish (Or cilantro, or nothing. Some days I’m just not in a garnish mood)
Cooking Time! Let’s Break it Down
- Preheat your oven to 400°F / 200°C. If you forget and have to frantically wait while it heats up like I did last week, that’s normal.
- Line a baking tray with parchment or foil (easier cleanup—I used to skip this, and I regretted it).
- Pat the salmon fillets dry with a paper towel so they get a nice, not-soggy finish. Lay them on the tray, skin side down if they’ve got skins.
- In a bowl, whisk together the BBQ sauce, olive oil, lemon juice, and a bit of salt and pepper. Or just pour them in, stir, and call it rustic.
- Brush (or spoon, whatever) the sauce over each fillet, making sure they’re good and covered. I always save a tiny bit for brushing on after baking.
- Bake for about 12–15 minutes, or until the salmon flakes with a fork. Thicker pieces need a minute or two more—don’t panic if it’s not exact. Actually, I find 13 minutes is the magic number in my oven.
- Meanwhile, toss butter into a big skillet. Let it melt but don’t wander off like I did that one time (burnt butter rice is not the flavor journey you want).
- Tip in your corn and cook for a couple of minutes, just until it’s a little golden at the edges. Add your cooked rice and a pinch of salt. Stir it all round with a wooden spoon. If some rice sticks, that crispy stuff is the best part.
- Sneak a bite (I always do). Taste for more butter, salt, or maybe a squeeze more lemon if you’re feeling zesty.
- Serve salmon on a mound of buttery corn rice, sprinkle green onions or herbs, and give it that final brush of BBQ sauce you saved (unless you forgot—I do sometimes—and it’s still delicious).
Confessions & Discoveries (aka Notes)
- The first time I went heavy on the BBQ sauce, I kind of overdid it (sticky, in a way that’s not ideal), so now I keep it thin, then brush more on later.
- If your rice goes sticky, fluff it up with a fork and a squeeze of lemon (peps it up!)
- And on second thought, you actually don’t need to measure the butter precisely; just go with what feels fun. My friend says you can’t have too much, but… watch your arteries!
Variations – What I’ve Messed Around With
- Spicy kick? Add a spoonful of sriracha or some chili flakes to the BBQ sauce. I did once accidentally use chipotle paste—my brother loved it, my mum, not so much.
- Veggie rice: Stir in some frozen peas or diced bell pepper with the corn. Sometimes I swap corn for edamame, especially if I’m feeling a bit “healthy.”
- Not-so-great experiment: Tried orange juice instead of lemon once. Would not recommend—just, nope. But hey, that’s how you learn!
If You Don’t Have the Gear
Don’t have a grill brush? I sometimes just use a clean spoon or even a silicone spatula—honestly, fingers (wash ’em) work fine too. No skillet for rice? A big saucepan does the trick, or if you’re really in a bind, just use the microwave, it’s not a crime. If you like kitchen hacks as much as I do, Simply Recipes’ kitchen hack list is actually worth a browse.
What About Leftovers? (Let’s Be Real…)
If you do end up with leftovers, keep them in an airtight container in the fridge—should be fine for up to 2 days. But, honestly, this barely survives round one at my place. If by some miracle you have extra, cold salmon on a salad the next day is surprisingly lush.
Serving – Family Style, Or However You Like
I usually plop the rice onto a big plate and just arrange the salmon on top—sometimes I serve it straight off the tray. My sister likes to drizzle a bit more BBQ over hers, and my cousin, well, he dunks the whole lot in hot sauce (and lives to tell the tale). Sometimes we add pickled onions or coleslaw on the side for a bit of crunch—here’s a gorgeous quick pickled onions guide I go back to all the time.
Pro-Tips (or: Learn From My Missteps)
- Once I rushed the rice and skipped preheating the skillet—big mistake. The butter didn’t melt evenly, and it was just a clump. Resist the urge to hurry!
- Actually, let the salmon rest for a few minutes before diving in—you’ll thank yourself (lets the juices settle).
FAQ – Questions I’ve Actually Had to Answer
- Do I have to use salmon?
Not at all! Trout works, and actually, I once used cod. It was okay but kind of fell apart—just keep an eye on baking time. - Can I make the rice ahead?
Absolutely, though sometimes I think it’s better next day. Just reheat with a tiny splash of water and a knob of butter. - What if I don’t like BBQ sauce?
No stress—use teriyaki or even honey mustard. Or skip sauce and season with garlic powder, salt, and lemon—totally works. - Does the dog still get corn rice?
Ha! Not anymore (she’s on a diet, poor thing).
Give this Baked BBQ Salmon with Buttery Corn Rice a shot and let me know how your family tweaks it—or maybe just if your own kitchen dog tries to snatch some dinner too. (And if you happen to find a BBQ sauce that’s next-level, send me a note; I’m always experimenting!)
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1/2 cup barbecue sauce
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup canned or frozen sweet corn, drained
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
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2Place the salmon fillets skin-side down on the prepared baking sheet. Brush each fillet generously with barbecue sauce and season with a pinch of salt and black pepper.
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3Bake salmon in the preheated oven for 15-18 minutes, or until the fish flakes easily with a fork and the barbecue sauce is caramelized.
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4While the salmon bakes, heat olive oil in a saucepan over medium heat. Add rice and stir for 1-2 minutes. Pour in chicken broth and bring to a boil. Reduce heat, cover, and let simmer for 12 minutes.
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5Stir in sweet corn and butter to the rice, cover, and cook for an additional 3-5 minutes, until the rice is tender and the corn is heated through.
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6Fluff the buttery corn rice with a fork. Serve the baked BBQ salmon over the rice and garnish with parsley, if desired.
Approximate Information for One Serving
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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