In a small bowl, combine the first 6 ingredients; set aside 1/4 cup for serving.
Place salmon on an oiled grill rack. Grill salmon, covered, over medium-high heat (or broil 3-4 in. from the heat) for 5 minutes. Turn; brush with barbecue sauce mixture. Grill until fish just beings to flake easily with a fork, about 5 minutes longer, brushing occasionally with barbecue sauce mixture.
Top with reserved sauce; sprinkle with cilantro.
Grilled Barbecued Salmon Tips
Should you use skin-on or skinless salmon fillets?
If you're just starting to learn how to cook salmon, or more specifically, how to grill salmon, then easy salmon recipes like this one are a great place to start. Grilled barbecue salmon could be made with skin-on or skinless salmon—it's really a matter of personal preference in this case. The skin will crisp up while grilling, and some folks like to eat the skin while others peel it away even after it's cooked. The skin also helps protect the tender flesh from overcooking.
Do you have to flip salmon on the grill?
In general, salmon doesn't need to be flipped when you're cooking it on the grill. However, this barbecue salmon recipe is specifically written to turn the salmon, since it's brushed with a sauce. If you are working with skin-on fillets, start with the skin side up. That way, when the salmon is flipped and brushed with the sauce, the brush won't come in contact with raw salmon for improved food safety.
How do you know when barbecue salmon is done?
Salmon is done when the flesh just begins to flake easily with a fork. The USDA recommends cooking salmon to an internal temperature of 145°, but consider removing the fillets from the grill before then. The temperature of the salmon will continue to rise several degrees even after it's removed from this heat.