Quick And Simple Grilled Salmon With Rub Recipes

SIMPLE GRILLED SALMON

Steps:

• Prepare the grill. If you have a gas grill, turn it to high heat. If you have a charcoal grill, set it up for partial direct high heat.
• When the grill is hot, clean the grates and wipe with cooking oil to prevent the fish from sticking.
• Prepare the salmon by drizzling olive oil on each filet.
• Add the salt, pepper and garlic. Squeeze lemon over each filet.
• Start with the skin side up (flesh side down) and sear on direct high heat for 1-2 minutes.
• Use a spatula to turn the fish and place over indirect medium heat for 5-7 minutes.
• Cook until the fish reaches 145 degrees F in the thickest part of the filet. The salmon should be opaque and flake easily with a fork.

GRILLED SALMON WITH SPICY RUB

Steps:

• Combine all the rub ingredients until thoroughly mixed. You can store any leftover rub in an airtight container. Meanwhile, heat the grill to medium heat. Sprinkle several tablespoons of the rub evenly over the skinless side of the salmon fillets and gently rub it into the fish flesh. Spread a very thin layer of mayonnaise over the rub on the salmon. Place the fish on an oiled grill rack, skin side down. Close the grill cover and cook until the fish flakes easily. Cooking time will vary by the thickness of the fillets but expect them to take 15-20 minutes. Do not overcook the fish and do not turn it while cooking. Before serving, squeeze fresh lime juice over the fillets.

SALMON WITH SWEET AND SPICY RUB

Steps:

• 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. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

QUICK AND SIMPLE GRILLED SALMON WITH RUB

Steps:

• Mix up the rub first by combining black pepper, sugar, salt, crushed red pepper, parsley, lemon zest, and basil.
• Cut salmon filet into 4 equal portions.
• Pour equal portions of the oil over each cut salmon piece. Using clean hands; rub oil into each piece of salmon. (Do not skip this step; otherwise your salmon will stick to the griddle)
• Sprinkle equal portions of the rub over each salmon piece; rub into salmon with clean hands or the back of a spoon.
• Place griddle on top of grill. Heat grill (gas or electric) or charcoal to medium heat.
• Place salmon on griddle. Keep the lid closed.
• Grill about 5 min. per side; perhaps longer if your filet is thicker. Salmon is cooked when it easily flakes. To be sure; use a meat thermometer; cooking to 145 degrees Fahrenheit.
• Transfer to serving platter and enjoy! Pairs well with grilled asparagus and rice or veggie skewers!

SIMPLE GRILLED SALMON RECIPE WITH SPICE RUB

Steps:

• In a medium bowl combine all ingredients and mix well. Store in an airtight container in the cupboard away from heat and light. Makes about ¾ cup.
• In a medium bowl, mix all ingredients together until well combined. Cover and refrigerate until ready to serve.
• Pat salmon dry with paper towel. Rub fillets evenly with olive oil and sprinkle with spice rub. Rub the spice mixture into the fish to coat evenly.
• Preheat your outdoor grill for 15 minutes on high heat. Fold paper towels into a thick pad. Holding paper towel with tongs, dip it in the avocado or vegetable oil, and wipe the hot grill. Dip again and oil grill again. Close lid and let heat back up for 5 minutes before cooking the salmon.
• Place the salmon flesh side down. Close the lid and cook (reduce heat to medium if your grill runs very hot), without moving filets, until the flesh side has grill marks and the flesh releases easily, 4-5 minutes.
• Using tongs and a spatula, gently flip the fish and continue cooking, covered, until centers are translucent when checked with a fork or paring knife or the internal temperature reaches 125 degrees F for medium-rare (the salmon will continue cooking once removed from the heat). 2 to 3 minutes. Transfer to a platter and let rest for 5 minutes before serving.