PNW Grilled Salmon with a Fish & Seafood Dry Rub
For best results, choose centre-cut, skin-on fillets. The skin helps protect the fish from drying out and also keeps it together on the grill. To easily remove fillets from the grill, slide a pie server or spatula between the grill and the skin, then lift off.
Equipment
- Grill
Ingredients
PNW Fish & Seafood Dry Rub
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp fresh thyme leaves
- 2 tbsp cane or brown sugar
- 2 tsp kosher salt or 1 tsp smoked sea salt
- 2 tsp onion powder
- 2 tsp smoked paprika
- 2 tsp dried dill
- 1 tsp garlic powder
PNW Grilled Salmon
- 4 salmon fillets each about 6 oz (170g)
- 4 tbsp PNW Fish & Seafood Dry Rub
Instructions
PNW Fish & Seafood Dry Rub
- Dry-toast coriander and fennel seeds in medium saucepan over medium heat, occasionally stirring, until fragrant, about 3 minutes. Cool slightly. Tip mixture into blender or spice grinder with thyme; coarsely grind.
- Place in a glass jar and stir in remaining ingredients. Store in a cool dark place for up to 1 month.
PNW Grilled Salmon
- Sprinkle the top of each fillet with 1 tbsp rub; massage in. If time allows, marinate in the refrigerator at least 30 minutes or up to 4 hours if prepping ahead.
- Preheat the grill to medium-high. Place fish skin-side down on an oiled grate. Grill, with lid closed, about 3 minutes. Reduce heat to medium. Continue to grill until fish is done as you like, about 3–5more minutes for salmon that’s still a little pink on the inside (fish will continue to cook as it sits after you take it off).
- Place on a cutting board and let rest at least 5 minutes before serving.
Notes
Use sauce on: Salmon, halibut, tuna, shrimp, scallops (try plank-grilling them), tofu steaks, broccoli, mushrooms, or eggplant.
Pair with: Tangy coleslaw and grilled seasonal veggies.
From Cottage Life's May 2021 Grill Guide issue.
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