Rub: Salmon Seasoning Dry Rub
Source: Hey Grill Hey Website
Ingredients
- olive oil
- 1 lb. wild Alaskan salmon (Orka Bay, 4 pieces)
- 1 Tbls. brown sugar
- 1 t. coarse black pepper
- ½ t. coarse ground sea salt
- ¼ t. dried basil
- ¼ t. garlic powder
- ¼ t. smoked paprika
- zest of 1 lime (save lime to squeeze juice onto finished salmon)
Instructions
Lay salmon on a shallow baking pan or in baking dish. Coat with a little olive oil. Sprinkle rub on top of each piece and pat down a bit. Cover with saran wrap and refrigerate for about 1-1/2 hours.
Once you have your salmon seasoned, grill or bake.
To Bake: Place on a shallow baking pan or baking dish lined with foil. Bake at 375 degrees for about 20-25 minutes.
To Grill: Place salmon on a piece of heavy duty foil. Grill for about 15-20 minutes (check after 15 minutes). The salmon skin will stick to the foil, just slip a spatula between the fish meat and the skin to remove skin easily. Scrap off the gray matter that is between the fish meat and the skin (that is the fishy tasting stuff).
Salmon should be cooked until the internal temperature reads 145 degrees. The fish should be tender and just starting to flake apart with a fork.