Prep 10 mins
Cook 10 mins
Rub from Etta's restaurant in Seattle.
- 3 tablespoons firmly packed brown sugar
- 2 tablespoons paprika
- 2 teaspoons kosher salt
- 1 1⁄2 teaspoons fresh ground black pepper
- 1 teaspoon chopped fresh thyme
- olive oil (for fish and grill)
- 6 (7 ounce) salmon fillets
- Fire up the grill.
- To make the spice rub, combine the brown sugar, paprika, salt, pepper, and thyme in a small bowl.
- Rub both sides of the salmon fillets with all of the spice mixture.
- Brush the grill and fish with oil.
- Grill over direct heat, covered, with the vents open.
- When the salmon is marked by the grill, flip the fish and finish cooking.
- It will require a total grilling time of around 10 minutes, depending on the heat of the grill.
- The sugar in the spice rub can burn easily, so watch it closely.
- A step ahead: The spice rub can be made a couple days ahead and stored, tightly covered, at room temperature.
I love salmon and I am looking for different ways to make it. This was good, but not WOW.
This is really easy to put together - even ahead of time, in bulk, for later use, as a shaker for fish. Very tasty. I used it on baked tilapia, added a little lime juice on top. Terrific! For small fillets or salmon strips, I used a little maple syrup instead of brn. sugar & that was nice too. Thanks, Jango for a nice way to like fish more often.
Sweet and slightly spicy rub that does a good job of covering up the flavor of the salmon. Handy if you're not crazy about salmon but want to get more of it in your diet. I'd like to emphasize the warning about burning the sugar - it's very touchy. Watch closely as recommended.