spice rubbed salmon

Mmm…nothing like fresh salmon. Salmon is one of the few kinds of fish that you can grill. Well, at least, that you can grill directly and not have to use one of those fish grilling baskets, which I do not have yet by the way. It’s sturdy enough to stand up to the grilling and fatty enough to stay really moist. Now, you’ve probably all had glazed salmon at a restaurant or something, but have you ever had salmon spice-rubbed? Just like a dry-rubbed rack of ribs, you can use the same technique on salmon. The fish is hit with all those spices directly instead of being drowned in a sweet sauce that slides right off of it. It creates a killer crust on your fish and what’s better is that I promise you have these spices in your pantry already!

Spice Rubbed Salmon

Serves 2.

2 tablespoons packed brown sugar

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon salt

¼ teaspoon pepper

Canola oil

2 huge filets of salmon (or 4 regular size ones)

Preheat your grill over medium-medium high heat.

Check your filet for any pin bones.

While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper.

Brush each salmon fillet with oil, then rub each filet with some of the spice mixture.

Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes.

Remove and serve immediately! It should flake when your fork goes into it but still be darker pink on the inside than on the outside.