Grilled Wild BC Sockeye with Strawberry Basil BBQ Sauce

Nothing screams BC like beautiful Wild BC Salmon and BC Strawberries. Mixing both is a combo that can’t be beaten! This sweet and subtly spicy BBQ sauce lends itself to the grilled Sockeye so well that you’ll be making it again and again!


  • 1 Filet of Wild BC Sockeye Salmon

  • 2 tbsp Grapeseed Oil

  • Salt and Pepper

For the BBQ Sauce

  • 1 cup Fresh Local BC Strawberries

  • 1 tbsp Fresh Basil – Fine Chop

  • 1 tbsp Apple Cider Vinegar

  • 1 tbsp Worcestershire Sauce

  • ½ tsp Hot Sauce

  • 1 tbsp Lemon Juice

  • 1 tbsp Lemon Zest

  • ½ Shallot – Fine Dice

  • 1 Garlic Clove – Fine Grated

  • ½ tsp Chipotle Powder

  • 1 tbsp Brown Sugar

Finish with

  • Diced Fresh Strawberries

  • Chopped Basil

  • Extra Sauce


  1. Start by getting your grill preheated to medium heat (roughly 325°f) and heat the grill for approximately 5-7 min. While you are waiting, Oil both sides of the Sockeye and season with Salt and Pepper. Set the Salmon aside. Next, add all the sauce ingredients to a food processor and blend well for 30-45 seconds till smooth. Pour half of the sauce into a serving bowl, the other half will be used for glazing.

  2. When the grill has preheated, place the filet of salmon onto the grate’s skin side down. Allow the salmon to cook, untouched, for 7-8 min or until the internal temperature reaches 120°f.

  3. Once the internal temperature is reached, glaze the salmon with your strawberry BBQ sauce and allow it to cook for another 3 min. Repeat sauce and cook for another 3 min. Remove the salmon from the BBQ when the internal temperature of 140°f. Place it on a baking sheet and tent lightly with foil for 3-4 min. Once the time is up, remove the foil and glaze one more time with the BBQ sauce.

  4. Finishing the salmon with diced strawberries and chopped basil, and serve with the reserved BBQ sauce.

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