Smoky Spice Rubbed Grilled Salmon Food

SMOKY AND SPICY ROASTED SALMON

Steps:

• Heat the oven to 450 degrees. Pat the salmon fillets dry with a paper towel and place them in an ovenproof baking dish large enough to hold them without crowding.
• In a small bowl, combine the brown sugar, salt, mustard powder, paprika, chili powder, pepper and garlic powder; mix well with a fork.
• Sprinkle the spice rub over the fillets, then turn them, pressing gently, to coat all sides with the rub. Brush the fillets all over with the olive oil.
• Roast the salmon for 12 to 14 minutes, depending on the thickness of the fillets, until it flakes easily and is just cooked in the center. Let the salmon rest for 5 minutes, then sprinkle lightly with salt and serve.

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

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.

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.

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.

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.

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.

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.

GRILLED SPICE-RUBBED SALMON

Steps:

• Pre-heat charcoal grill (I prefer using a Traeger grill).
• In a small bowl, mix chili powder, cumin, brown sugar, 1/4 teaspoons salt, and 1/4 teaspoons black pepper. Rub spice mixture on salmon.
• Brush cabbage wedges with olive oil.
• Place cabbage wedges and salmon directly on grill, after spraying with cooking oil.
• Grill salmon 4-6 minutes on each side for each 1/2 inch of thickness, turning halfway through cooking time. Turn cabbage at the same time.
• While salmon and cabbage are grilling, peel carrot and slice into thin strips.
• Remove salmon and cabbage when done cooking. Coarsely cut cabbage and toss with carrots and 1-2 teaspoons of olive oil.
• Salt and pepper cabbage mixture to taste and serve.