Simple Grilled Salmon Recipe With Spice Rub Food

GRILLED SALMON RECIPE WITH SPICE RUB

Steps:

• Heat the grill to medium-high heat (about 450 to 500 degrees F on a gas grill).
• Place the salmon fillets on a plate or baking sheet (to transport to grill).
• In a small bowl, stir together the olive oil, cumin, coriander, salt and pepper to form a paste. Rub the paste over the top side of each salmon fillet.
• Brush the grill grates with oil. Place the salmon skin side up on the grates and close the grill cover. Cook until the salmon easily releases from the grill, about 3 to 4 minutes.
• Using tongs, carefully turn the salmon and close the grill cover again. Cook until the internal temperature reaches 145 degrees F, about 2 to 4 minutes, depending on the thickness of the fillets.
• Squeeze the lime juice over the salmon. Serve immediately.

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!

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.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

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.

GRILLED SPICED SALMON

Steps:

• Combine olive oil and sesame oil together.
• Brush both sides of salmon with oil mixture.
• In a small bowl combine all of the seasonings.
• Rub over salmon fillet, covering both sides, pressing seasonings down into flesh.
• Refrigerate for at least 30 minutes.
• Coat grill rack with nonstick cooking spray before starting the grill.
• Grill salmon fillet uncovered, over medium heat for 3-4 minutes on each side, or until fish flakes easily with a fork.

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.

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.

SMOKY SPICE-RUBBED GRILLED SALMON

Steps:

• Combine all the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
• Meanwhile, in a large saute pan, heat oil over medium heat. Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 - 8 minutes. Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.
• Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout. Serve with black beans, corn and lime wedges.

STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO

Steps:

• PREHEAT oven to 400°F.
• CUT tenderloin lengthwise almost in half.
• Open; lay flat between two pieces of waxed paper.
• Pound with meat mallet or rolling pin to 1/2-inch thickness.
• PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
• Process until coarsely chopped.
• Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
• Spread half of cilantro mixture over tenderloin; top with cheese.
• Roll up; secure with string.
• Spread remaining cilantro mixture over top.
• Place on rack in roasting pan.
• BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
• Cool for 5 minutes.
• Remove string; slice.
• Serve with picante sauce.

SPICE PLANK-GRILLED SALMON

Steps:

• Soak cedar grilling plank for one hour.
• Prepare grill.
• To prepare the rub, combine all ingredients in a small cup or bowl.
• Rub mixture on the top of the salmon.
• Place plank on grill, close grill for a few minutes and then place salmon, skin side down, on the plank.
• Cook covered, for 10 minutes or until salmon flakes.