If you had told me I’d be grilling salmon on a literal shovel, I would’ve laughed, politely passed, and asked for a foil packet instead. But after spending time learning from the legendary Steven Raichlen at BBQ University at Alisal Ranch, I’m a full convert. Salmon on a shovel isn’t just a gimmick—it’s a delicious, smoky, and unexpectedly fun way to cook one of my favorite fish.
BBQ U at Alisal Ranch: A Dream for Food Lovers
I got the chance to attend BBQ University, and let me tell you—this wasn’t your average backyard grill session. Hosted at the beautiful Alisal Ranch in California’s Santa Ynez Valley, BBQ U is where serious grilling meets cowboy charm. We cooked everything from brisket to desserts over open flames, but the standout dish for me? The salmon on a shovel.
Steven Raichlen taught us how to grill a side of salmon on the back of a clean, food-grade shovel over an open fire. Yes, a shovel! It’s his signature move, and honestly, it’s a showstopper. Think smoky, tender, buttery salmon with a crispy edge and wood-fired depth you just can’t replicate in the oven.
Making Salmon on a Shovel at Home (No Shovel Needed)
Now, I know not everyone has a shovel dedicated to culinary adventures (although I kinda want one now). The good news? You can absolutely make this on a regular grill at home. A flat-top grill pan or cast iron skillet works beautifully, or you can cook it directly on the grates if your salmon has the skin on.
The key here is to keep the flavors simple and let the fire do the heavy lifting. A light brushing of olive oil, salt, pepper, maybe a sprig of dill or a few lemon slices—and that’s it. Let the salmon sizzle over medium heat until it flakes easily, and resist the urge to flip. This dish is all about simplicity and that one perfect sear.
MORE SALMON RECIPES
The Experience (and the Flavor)
There was something special about standing outdoors with smoke in the air, the scent of wood and sea in the breeze, and salmon on a shovel slowly cooking over fire. It reminded me that sometimes the best food doesn’t need to be complicated—it just needs care, patience, and a little heat.
If you ever get the chance to attend BBQ U, do it. In the meantime, grab your favorite side of salmon, fire up the grill, and channel your inner cowboy (or cowgirl). Shovel optional, but highly encouraged.
Try It and Tag Me!
Whether you go full campfire with a shovel or stick to your trusty backyard grill, this salmon is sure to impress. If you give it a try, I’d love to see it—tag me @evseats on Instagram so I can cheer you on (and maybe drool a little).
Looking for more summer grilling inspo? Check out these favorites from the blog:
- Grilled Chicken Suya – spicy, smoky West African street food vibes
- Hot Honey Prosciutto Flatbread – sweet, salty, and perfect on the grill
- Thai Basil Chicken Skewers – quick, flavorful, and a total crowd-pleaser
Happy grilling, friends 🔥🐟
Salmon Grilled on a Shovel
Salmon on a shovel isn’t just a gimmick—it’s a delicious, smoky, and unexpectedly fun way to cook one of my favorite fish. Recipe by Steven Raichlen.
Ingredients
- 4 thick salmon steaks (preferably center cut), each 6 to 8 ounces and 1 1/4- to 1 1/2-inches thick
- Extra virgin olive oil for brushing and drizzling
- Coarse salt (sea or kosher) and cracked or freshly ground black pepper
- 2 scallions, trimmed, white parts finely chopped, green parts thinly sliced on the diagonal and set aside for the sauce
- 1/4 cup chopped fresh dill
- 1 lemon, zested (you’ll need 2 teaspoons plus another 1/2 teaspoon for the sauce), then cut into wedges
- Lemon Dill Coriander Sauce (optional), or lemon wedges
Instructions
True Shovel Method –
1. Build a wood campfire with a good base of glowing embers. Feed fresh logs to the fire from time to time to pump out plenty of wood smoke.
2. Working on a rimmed baking sheet, brush the salmon steaks on both sides with olive oil. Season very generously on both sides with salt and pepper, then sprinkle with the minced scallion white, dill, and 2 teaspoons of lemon zest, patting these flavorings into the fish with the flat of a fork. Just before grilling, drizzle a little more olive oil over the salmon and squeeze lemon wedges over it to moisten it with lemon juice.
3. Heat the shovel blade in the fire. This serves two purposes. It helps clean and sterilize the cooking surface and preheats the metal so it will sear the meat.
4. Arrange the salmon steaks on the shovel blade, leaving an inch between each. Don’t overcrowd the shovel—it’s OK to work in batches. Remember, in the Outback, grilling isn’t just about cooking a meal—it’s an evening’s entertainment. Thrust the shovel over the fire or lay it directly on the embers. Grill until the salmon steaks are sizzling and browned on the outside and cooked to taste, 3 to 4 minutes per side for salmon with a blush of pink in the center; 5 minutes per side for fully cooked.
5. Serve the salmon steaks right off the shovel with the Lemon Dill Coriander Sauce (if using) on the side.
Plancha or Grill Method –
1. Set up your grill for direct grilling and preheat to high.
2. Place a plancha or large cast iron skillet on the grill and preheat it as well. If using logs, wood chunks, or chips, toss them on the coals (of a charcoal grill) or use one of the smoking methods for gas grills. Arrange the salmon steaks on the plancha or skillet and cook and serve as described above.
Notes
Recipe from Barbecue Bible: https://barbecuebible.com/recipe/salmon-steaks-on-a-shovel/
Nutrition Information:
Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 548Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 144mgSodium: 430mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 52g
