Categories: February2012, Main Dish, SBF, Salmon, Seafood

Ingredients

• 4 salmon filets, thawed if frozen (6 oz. size)
• 2 tsp. maple syrup
• olive oil or non-stick spray for grill
• salt to taste
• Salmon Rub:
• 2 tsp. sweet paprika or smoked paprika (don't use hot paprika)
• 1 tsp. chile powder
• 1 tsp. ancho chile powder (optional, or use another tsp. regular chile powder)
• 1/2 tsp. ground cumin
• 1 tsp. brown sugar

Directions

1. Combine paprika, chile powder, ancho chile powder, cumin, and brown sugar. Rub fish on both sides with paprika mixture. If you have time, let fish sit in the refrigerator for an hour or longer with the rub on. (You can also rub it before you go to work and cook the salmon when you get home.)

2. When you’re ready to cook, take salmon out of the fridge. season with salt as desired, and let it come to room temperature. Preheat gas or charcoal grill to medium high. Brush grill with olive oil or spray with nonstick spray. Put the maple syrup into small bowl and have a pastry brush ready.

3. Grill salmon on the first side 4 minutes, then turn gently. Cook 2 minutes on second side, then brush with maple syrup and cook 2-3 minutes more or until fish feels firm, but not hard to the touch. Total cooking time will be less than 10 minutes, don’t overcook. Serve hot.

Email to a friend | Print this recipe | Back