Prep 15 mins
Cook 30 mins
If you're fillet is a less oily variety you can coat it with some mayonnaise before applying the rub. Grilling time varys.
- 2 -3 lbs salmon fillets
- charcoal hardwood chips, soaked in water
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tablespoon light brown sugar or 1 tablespoon dark brown sugar
- 2 teaspoons ground black pepper
- 2 teaspoons celery seeds
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon onion powder
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon ground fennel
- Start your coals on your grill.
- Combine all the rub ingredients and sprinkle several tablespoons on the flesh side of the fish, working it in with the back of a spoon.
- When your coals are ashed over add a handful of soaked hardwood chips.
- Place the fillet on a lightly oiled cooking rack skin-side down and close the grill.
- Do not turn the fish.
- Cooking time will vary, anywhere from 15 minutes to 1 hour.
- The fish is done when the flesh separates into moist sections with a fork.
- Do not over cook.
- (rub makes 2/3 cup, only need to use 4 Tablespoons).
This is a great recipe. It is easy to prepare, easy to grill and turns out perfect every time. The only modification I made is to buy salmon with no skin so, I have to put the fish on foil (with holes poked in it to drain moisture). Everyone I have served this to loves it. . .even nonsalmon eaters. Huge hit.
I really enjoyed the flavor of this rub! I halved the recipe and only used a pinch of cayenne, and it was still plenty hot for me! I broiled the salmon, but look forward to grilling it. Thanks Charlotte!
Made it many times and is great