Tom Douglas Salmon Rub Recipes

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TOM DOUGLAS SALMON RUB RECIPE



Tom Douglas Salmon Rub Recipe image

Provided by Fatima

Categories     Entrée (main meal)     Main Course

Time 30m

Number Of Ingredients 9

6 salmon fillets
Olive oil, (as needed)
3 tbsp brown sugar
3 tbsp smoked paprika
2 tbsp kosher salt
1.5 tsp freshly ground black pepper
1/2 cup fresh basil leaves
1 lemon
1 tsp freshly chopped thyme

Steps:

  • Fire up the charcoal grill
  • Make sure that the heat is medium hot
  • Brush the salmon fillets on both sides with olive oil
  • Now, coat the fillets on both sides with the spice rub
  • Coat the spice rub generously and press it with your fingers so that the spices are absorbed nicely
  • Keep the vents open and grill the salmon over direct heat
  • While grilling, watch your fillets carefully to be sure that the brown sugar doesn't burn
  • Cook until the spice rub is caramelized from both sides
  • Remember-cooking time may vary depending upon the heat and the thickness of the fillets. Standard time is about 10-12 minutes
  • When the salmon is marked by the grill flip and finish cooking
  • Once fully cooked, place the salmon fillets in a large platter and let them cool down for a while
  • Finally, garnish with freshly chopped basil leaves and zest the lemon over the fillets
  • Delish!

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

TOM DOUGLAS' BING CHERRY SALMON



Tom Douglas' Bing Cherry Salmon image

Provided by Tom Douglas

Yield Makes 1 serving

Number Of Ingredients 6

2 cups bing cherries, halved
2 sprigs fresh tarragon, leaved and chopped
2 tablespoons olive oil
2 tablespoons red wine vingear
Salt and pepper to taste
1 3-ounce fillet salmon

Steps:

  • Sauté cherries and tarragon in olive oil for 3 to 5 minutes. Add vinegar, salt, and pepper to taste.
  • Place salmon in oven for 3 minutes at 450°. Spoon sauce over salmon and serve warm.

FENNEL- AND DILL-RUBBED GRILLED SALMON



Fennel- and Dill-Rubbed Grilled Salmon image

Provided by Tom Douglas

Categories     Fish     Herb     Fourth of July     Backyard BBQ     Seafood     Salmon     Fennel     Summer     Grill/Barbecue     Dill     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1 tablespoon fennel seeds
1/4 cup plus 2 teaspoons (packed) golden brown sugar
3 tablespoons Pimentón de la Vera (Spanish smoked paprika)
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried dill weed
Nonstick vegetable oil spray
1 3 3/4- to 4-pound side of salmon with skin (preferably wild salmon)
Olive oil

Steps:

  • Finely grind fennel seeds in spice mill or coffee grinder. Transfer to small bowl. Mix in next 5 ingredients.
  • Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush salmon lightly on both sides with olive oil. Rub spice mixture generously over flesh side of salmon. Place salmon, skin side up, on grill rack; cover and cook until fish is slightly firmer, about 8 minutes. Slide rimless baking sheet under salmon to turn salmon over without breaking. Place another rimless baking sheet atop salmon. Using both hands, firmly hold baking sheets together and invert salmon; slide salmon, flesh side up, off baking sheet and onto grill rack. Cover and grill until just opaque in center, about 8 minutes longer. Using rimless baking sheet, remove salmon from grill. Gently slide salmon, flesh side up, onto platter and serve.

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