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Grilled Salmon with Spicy Rub
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- #69948
The rub has a spicy-sweet flavor that goes perfectly with the salmon. The rub recipe makes more than you'll need so save it to use on other fish or other grillables. The salmon can be cooked directly on the grill or on a cedar plank.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
1 comment
ingredients
Salmon Rub
3 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon light or dark brown sugar
2 teaspoons ground black pepper
2 teaspoons celery seed
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground fennel seed
Salmon
2 1/2 pounds skin-on salmon fillets
mayonnaise
1 lime
directions
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.
nutrition data
382 calories, 10 grams fat, 12 grams carbohydrates, 57 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 31, 2021
My husband found this recipe to try but I was dubious about it. The mayo sounded weird and the rub sounded like a lot. OMG it was the best fish he's ever grilled. HANDS DOWN! I told him I was wrong about it so I would come back and write the review. This may not only be the best salmon my husband has made, but possibly the best salmon I've ever had.
July 23, 2015
Wow...halved the sugar and used celery salt In place of the salt and celery seed....consistently this rub has outperformed our expectations. Fantastic!
July 2, 2012
I was surfing the internet for a good Salmon rub, as I ran out of the store bought fish rub I keep in my cupboard. I came upon this recipe and read the first two reviews. As a guy who likes to cook and play with my Weber grill as often as possible. I have been cedar planking Salmon and other fish for a few years now to say the least. I have a pretty extensive spice rack thanks to my wife, and I thought I would quickly give this a try. The only extra work I had to do was use my small stone mortar and pestle to grind up the 1/4 tsp of fennel seeds. I seasoned the Salmon and the cedar plank with the rub, and figured, "Well, the wife and kids will have to tell me what they think." Wow! I couldn't believe the response. They went crazy for it. "What rub did you use?" "Is it new?" "Why haven't you used this before?" "This is by far the best cedar planked Salmon you've ever made." "Don't lose this recipe?" These were just some of the initial comments. You have to understand that my wife and adult kids (22 and 19 years old) are health nuts who love to eat. They are foodies who workout and exercise and judiciously indulge in desserts and luxurous meals while being health conscious.These guys eat a lot of Salmon and other fish in restaurants and at home. Conclusion: This rub rocks! Just like another reviewer before me, there is a suble savory/sweetness that goes perfectly with the cedar plank, and then a slight sense of heat at the end. Again, the heat is not overpowering and if you don't like hot things (I don't really like things very hot), you will still like this. I am sure this rub would work well with vegetables and poultry, but it really does match the Salmon well, especially when you cedar plank it. Follow the proportions with measuring spoons and you won't regret it. I promise!!! I have made extra, put it in an empty Emeril Essence jar, and it is replacing my other fish rubs. It is that good!
May 2, 2011
I used steaks instead of fillets. first I trim the belly tab skin back and tie the steak into a round with butchers cord. I put the rub on both sides, but only put mayo on the top side. cooked in a closed grill at about 3-4 mins per side........... ......absolutley perfect flavor
Admittedly, I prefer to alder or cedar plank my salmon on the grill as opposed to direct grilling. I downloaded this solely for the rub recipe. I found the rub recipe to be superior to any store-bought rub I've used to date. A competent cook will have all the ingredients in the spice rack. I was out of fennel seed and substituded some Old Bay instead. When I plank, I usually rub the plank and fold the thin part of the salmon underneath. With the inital rub and the rub on the baord, the thin part was a tad too much, but still edible. Nice aroma (especially with the plank) and nice spice without too much heat - just a tad of afterheat in the throat - without killing the flavor of the salmon. I recommend making up a batch of this and keeping it in the cupboard. It will proabably work well with poultry and vegetables, also.
March 16, 2008
Fantastic - I didn't change a thing - I will make it again!