Simple Grilled Salmon Recipe With Spice Rub

QUICK AND SIMPLE GRILLED SALMON WITH RUB

Steps:

• Mix up the rub first by combining black pepper, sugar, salt, crushed red pepper, parsley, lemon zest, and basil.
• Cut salmon filet into 4 equal portions.
• Pour equal portions of the oil over each cut salmon piece. Using clean hands; rub oil into each piece of salmon. (Do not skip this step; otherwise your salmon will stick to the griddle)
• Sprinkle equal portions of the rub over each salmon piece; rub into salmon with clean hands or the back of a spoon.
• Place griddle on top of grill. Heat grill (gas or electric) or charcoal to medium heat.
• Place salmon on griddle. Keep the lid closed.
• Grill about 5 min. per side; perhaps longer if your filet is thicker. Salmon is cooked when it easily flakes. To be sure; use a meat thermometer; cooking to 145 degrees Fahrenheit.
• Transfer to serving platter and enjoy! Pairs well with grilled asparagus and rice or veggie skewers!

GRILLED SALMON RECIPE WITH SPICE RUB

Steps:

• Heat the grill to medium-high heat (about 450 to 500 degrees F on a gas grill).
• Place the salmon fillets on a plate or baking sheet (to transport to grill).
• In a small bowl, stir together the olive oil, cumin, coriander, salt and pepper to form a paste. Rub the paste over the top side of each salmon fillet.
• Brush the grill grates with oil. Place the salmon skin side up on the grates and close the grill cover. Cook until the salmon easily releases from the grill, about 3 to 4 minutes.
• Using tongs, carefully turn the salmon and close the grill cover again. Cook until the internal temperature reaches 145 degrees F, about 2 to 4 minutes, depending on the thickness of the fillets.
• Squeeze the lime juice over the salmon. Serve immediately.

SALMON WITH SWEET AND SPICY RUB

Steps:

• Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon 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 to a platter and serve immediately.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

SPICE-RUBBED SALMON

Steps:

• In a small bowl, mix the first 10 ingredients. Rub fillets with seasoning mixture; drizzle with oil., Place salmon on a lightly oiled rack, skin side up. Grill, covered, over high heat or broil 3-4 in. from heat 5 minutes. Turn; grill 4-6 minutes longer or until fish just begins to flake easily with a fork.

SPICE-RUBBED GRILLED SALMON

Steps:

• Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar.
• Rub spice mixture into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to room temperature before grilling.
• Heat grill to hot; coals should be glowing red, and rack should be very hot. Brush both sides of salmon and hot rack with oil. Grill salmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes. Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through. Serve with cucumber salsa.