Return to Home Page

Salmon Dry Rub

This is a dry rub we use on salmon. It's still a work in progress, but it's not bad.

• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 1 teaspoon black pepper (or to taste)
• 1/2 tablespoon cumin
• 1/2 tablespoon paprika
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon dry mustard
• 1/4 teaspoon cinammon

Blend spices together with a fork or whisk

Rinse and pat dry salmon, then rub both sides generously with spice mix. Brush presentation side of salmon with olive oil (you could substitute peanut oil, a la Tim Love). Also brush the grill with some oil.

Get a sheet of aluminum foil of sufficient size to hold the filets. Place the filets, presentation side down, on the grill over medium-high heat.Cook for 5-6 minutes, until you have some nice char lines. The filets will be ready to flip when they come up from the grill without sticking. Flip the filets and place them on the aluminum foil. Turn the heat down (on a gas grill) or move them to a spot off the heat (charcoal/wood grill), and let the go for another 5 minutes or so. I often cut the heat at this point and let the fish stay warm while I attend to other last minute tasks.