Grilled Salmon with BBQ Dry Rub

 DCBBQSalmon.jpg

DCBBQSalmon.jpg

See that charred beauty? You're looking at what I eat nearly every Sunday for dinner during the Spring and Summer...and Fall...until the Fall becomes less like Fall and more like Winter, which typically happens way faster than my liking. Just like myself, our grill hibernates in the Winter. But until then, we'll grill our faces off because it just makes everything taste extra yum.

This {super delicious} grilled salmon is {heavily} coated in Dan's {magical} BBQ dry rub. Or as he calls it, DCBBQ rub.

 DCBBQRub.jpg

DCBBQRub.jpg

I'm telling you people, you need to try this!!! A life requirement. If not for your tastebuds, do it for your body. Salmon is one of the healthiest lean protein options out there! And one of the tastiest, if you ask me.

We like our salmon cooked medium so it's super moist and extra flakey. The smokey-ness from the grill and the sweet & savory spices from the rub combine to make this salmon unforgettable. No, I'm serious.

It should look like this post-rub but pre-grill. Lookin' good already...

 DCBBQRub2.jpg

DCBBQRub2.jpg

"DC-BBQ" Grilled Salmon

Recipe Type

:

Entree/Dinner

Author:

DCB

Prep time:

10 mins

Cook time:

6 mins

Total time:

16 mins

Serves:

6

Ingredients

  • For the Salmon

  • 2 lbs fresh salmon (we used sockeye)

  • 2 tsp extra virgin olive oil

  • For the Dry Rub

  • 1 tbsp chili powder

  • 1 tsp coconut palm sugar

  • 1/2 tsp dry mustard

  • 1/2 tsp granulated garlic

  • 1/2 tsp paprika

  • 1/2 tsp sea salt

  • 1/4 tsp turmeric

  • 1/4 tsp onion powder

  • 1/4 tsp cumin

Instructions

  1. Blend together all seasonings and spices for the dry rub in a small dish

  2. Coat the top of the salmon (the side without skin) with the olive oil

  3. On top of the oil, generously apply the dry rub

  4. Heat your grill to around 400-500 degrees (Dan likes to get his as close to 500* as possible)

  5. Use a non stick spray (like Grilling Pam) and place the salmon skin side down

  6. Dan's rule of thumb for salmon: At 1 inch thick - grill 2-3 min per side as not to overcook. Adjust accordingly depending on the size you have.

  7. After 3 (or so) minutes, flip salmon and remove skin with tongs. If the skin is difficult to remove, it's likely undercooked.

  8. After 3 minutes on the other side, remove from grill and serve!

3.2.2708

Enjoy my friends, enjoy.

 DCBBQSalmon2.jpg

DCBBQSalmon2.jpg

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