Tom Douglas Salmon Rub Recipes

TOM DOUGLAS SALMON RUB RECIPE

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!

TOM DOUGLAS' BING CHERRY 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

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.