Now that we are spending more time in our own kitchens, cooking up storms of our own, here is a fool-proof recipe for BBQ salmon that I dare you to mess up! Keep the skin on while BBQing because it crisps up to a delicious crust. I do not eat the skin, but Jeff does and loves every tasty bite of it. Although I prefer wild salmon, its seasonal window is so small that it is often difficult to come by. I do not like previously frozen wild sockeye salmon. The more fat on the salmon, the better it tastes after grilling. So when it comes to BBQ salmon, I choose either Alaskan or Nova Scotian raised without antibiotics.
- 4 6-8 ounce skin-on salmon fillets about 1-inch thick
- 1 teaspoon brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1 teaspoon rosemary
- 2 teaspoons olive oil
- In a small bowl, mix all ingredients except the oil, rub fillets with seasoning mixture, and drizzle with oil.
- Place salmon on a lightly-oiled rack and skin the side down.
- Grill it covered over high heat or broil 3-4 inches from heat (for 5 minutes).
- Turn and grill for 4-6 minutes longer or until the fish begins to flake easily with a fork.