Spicy Rub For Grilled Salmon Recipes

SPICE-RUBBED SALMON

Steps:

• In a small bowl, mix the first 10 ingredients. Rub fillets with seasoning mixture; drizzle with oil., Place salmon on a lightly oiled rack, skin side up. Grill, covered, over high heat or broil 3-4 in. from heat 5 minutes. Turn; grill 4-6 minutes longer or until fish just begins to flake easily with a fork.

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.

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

SWEET AND SPICY GRILLED SALMON

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

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.

SPICY GRILLED SALMON WITH AVOCADO SALSA

Steps:

• Preheat grill to medium-high heat.
• Place salmon fillets on a plate. In a small bowl, mix together all of the rub ingredients, except the olive oil. Pat rub onto the fillets, coating each side as much as possible. Drizzle salmon with olive oil.
• Take a paper towel and pour some olive oil on it. Using tongs, rub the oil covered paper towel onto the grill where the salmon will go.
• Place salmon skin side UP on the grill. Close lid to the grill. Let cook for about 5 minutes and then flip over. Salmon is ready to be flipped when it easily comes off the grill. Close lid and let cook for another couple minutes until cooked through and easily flakes with a fork. Take off grill and let rest for a few minutes.
• Combine all the ingredients for the avocado salsa in a medium sized bowl. When salmon is ready, top with avocado salsa, serve and enjoy!

THE EASIEST SPICY LIME GRILLED SALMON

Steps:

• Use a microplane to zest the lime and toss the zest into a small mixing bowl.
• Juice the lime, adding the lime juice to the lime zest.
• Add olive oil, minced garlic, soy sauce, crushed red pepper flakes, salt, and pepper to lime juice and whisk to combine.
• Lay salmon in a small baking dish (I like to use a glass container with an airtight lid) and pour the marinade over the fish. Turn the salmon to coat and make sure it's covered in marinade. If you have skin on the salmon, place the filet skin side up so that the marinade can soak in.
• Cover salmon with the airtight lid and store in the fridge for thirty minutes to an hour or until you're ready to eat.
• Heat a grill pan over medium-high heat until it's piping hot (you could also use your outdoor grill). Use a heat-resistant pastry brush to brush olive oil over the grill grates to prevent the fish from sticking.
• Remove fish from marinade and place it on the hot grill pan. Let it cook - without touching it! - for 5-7 minutes (see recipe notes) until salmon has lightened in color. Use a thin spatula to pick up the fish and flip it over on the grill. (If you've oiled your grill, the salmon shouldn't stick too much once those nice grill marks have developed). Cook for another 5-7 minutes until fish is cooked to your desired level of doneness.
• Remove salmon from the grill and serve immediately with extra lime wedges (optional). You could also add an extra sprinkle of flaky salt or red pepper flakes to the fish if you like.

SPICY RUB FOR GRILLED SALMON

Steps:

• 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.

SPICE-RUBBED GRILLED SALMON

Steps:

• Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar.
• Rub spice mixture into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to room temperature before grilling.
• Heat grill to hot; coals should be glowing red, and rack should be very hot. Brush both sides of salmon and hot rack with oil. Grill salmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes. Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through. Serve with cucumber salsa.

SALMON STEAKS WITH SPICY PAPRIKA RUB

Steps:

• Heat grill to medium. Rub Spicy Paprika Rub on both sides of salmon steaks.
• Lightly oil grates. Place salmon on grill; cover grill, and cook until fish just flakes with a fork, about 4 minutes per side.

SPICY GRILLED SALMON STEAKS WITH BLACK BUTTER

Steps:

• In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto both sides of each salmon steak. Heat an oiled ridged grill pan over moderately high heat until it is smoking and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through. While the salmon is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn. Transfer the salmon to heated plates and pour the butter over it.