I really liked this rub because it wasn't too sweet or too spicy or even masked the already delicious, natural flavor of Copper River Salmon. The rub itself seemed to create a glaze for the salmon that really worked well. I would try using the same rub for other seafood such as scallops, shrimps and/or firm fish. I ended up using some leftovers in a spinach salad and that was a great addition to make a side salad into an entree all in itself!
Salmon with Sweet & Spicy Rub
recipe from Ellie Krieger
recipe from Ellie Krieger
Cooking Spray
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets, skin and any pin bones removed
1 tablespoon olive oil
Coat your grill or a grill pan with cooking
spray and preheat over medium heat.
While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper.
Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
Grill the salmon, flesh side down, until charred, 4 to 5 minutes.
Flip the salmon and cook another 5 to 6 minutes for medium doneness. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper.
Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
This looks so good that I am going to try it tonight! I am always looking for new ideas with fish, especially salmon (in hopes my daughter will finally like it)
ReplyDeleteFollow-up. I DID make this tonight and it was so yummy, I will happily make it again.
ReplyDeleteI'm digging all the CRS Salmon this year!! The crew has come up wit hsome killer recipes! ~Megan Country Cleaver
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