Connect with us

TOP BREAKING NEWS!

Grilled Salmon Recipe with Spice Rub


Life

Grilled Salmon Recipe with Spice Rub

https://www.cookincanuck.com/grilled-salmon-recipe-spice-rub/

One of the quickest, most delicious grilled fish recipes! This Grilled Salmon recipe gets its flavor from a simple spice rub and a quick sear at high heat.
Pieces of grilled salmon and lime wedges on a white plate.

Pieces of grilled salmon and lime wedges on a white plate.

When summertime rolls around, this grilled salmon recipe is at the top of my list for a quick and easy dinner. How does 10 to 15 minutes sound? That’s the total time it takes – including prep – to cook salmon on a hot grill. Faster (and healthier) than takeout!

Since the salmon cooks in no time, I like to choose make-ahead recipes, like my Quinoa Chickpea Salad or Mediterranean Cucumber Salad, to serve on the side.

If you’re looking for other grilled salmon recipes options, try Caprese Salmon Foil Packets or Easy Grilled Salmon in Foil. Or if you like a little extra smokiness, try a recipe for cedar plank salmon. So much proof that salmon and the bbq are simply meant for each other!

Ingredients for grilled salmon recipe.

Ingredients for grilled salmon recipe.

What you need for this grilled salmon recipe:

These are the main components of this recipe (affiliate links included):

  • Salmon: You’ll need about 1 pound of salmon, cut into four 4-ounce pieces. I’m a Pacific Northwest gal at heart, so grilled sockeye salmon is my preference. However, any salmon will do, though wild is best. If possible, look for salmon that is sustainably caught.
  • Spices: A combination of ground cumin, ground coriander, kosher salt and pepper.
  • Olive oil: Extra virgin olive oil mixes with the spices to make a paste.
  • Lime: Fresh lime juice for squeezing on top after cooking.

Raw salmon fillets with spice rub, lined up on a baking sheet.

Raw salmon fillets with spice rub, lined up on a baking sheet.

How to season grilled salmon:

There are plenty of options and I will include those options below, but my favorite is a simple mixture of ground coriander, ground cumin, salt and pepper. And don’t forget a squeeze of lime at the end. That drizzle of bright acidity makes all the difference!

Other ways to season salmon:

I like to use a dry or wet spice/herb rub for grilled salmon. If using a dry rub, first coat the salmon with olive or avocado oil. For a wet rub, mix the olive oil straight into the herbs/spice to form a paste.

  • Italian-style: Garlic powder, dried basil, onion powder, parsley, salt and pepper (or red chili flakes)
  • Greek-style: Dried oregano, lemon zest, salt and pepper
  • Za’atar: Za’atar spice blend (a Middle Eastern spice mix), salt and pepper
  • Paprika: Smoked paprika, dried (crushed) rosemary, brown sugar (or coconut palm sugar), salt and pepper
  • Marinate: Use soy sauce, rice vinegar, garlic and ginger. Or try olive oil, white wine vinegar and Italian seasoning.

Tips for cooking salmon on the grill:

Three key tips: Use a hot grill, oil the grill and don’t move the salmon.

A hot grill: Cooking the fish on hot grill grates produces a crust which makes it easier to move the fish.

Oil the grill: Once the grill reaches the desired temperature, brush the grates with oil. I use avocado oil, but olive oil is also a good option.

Moving the fish: I know it’s tempting, but don’t even think about moving or trying to flip the salmon fillets until a crust has formed. Once the crust forms, the fish will easily release from the grill – that means no tearing or falling apart!

Salmon fillets on the grill, partially cooked.

Salmon fillets on the grill, partially cooked.

How to tell when salmon is done:

While you want to make sure the salmon is done, avoid overcooking it. Overcooked = dry.

Salmon is done when it reaches an internal temperature of 145 degrees F, as recommended by the FDA. Use an instant read thermometer to determine the temperature of the thickest part of the fillet.

And then there’s my favorite method – unscientific, but my family swears by it. Insert a small, sharp paring knife into the thickest part of the fillet and hold it there for 10 seconds (hold it with tongs if the heat from the grill is too much). Very carefully (remember – hot, sharp knife) lay the edge of the blade on the inside of your wrist or your upper lip (both sensitive to temperature). If it’s hot, the fish is done.

The fish should be opaque and should flake easily.

Cooked salmon fillets and limes on a white plate, with spice bottles behind.

Cooked salmon fillets and limes on a white plate, with spice bottles behind.

What to serve with grilled salmon:

Grilled salmon pairs well with almost any side. Here are a few of my family’s favorites:

Three grilled salmon fillets on a white plate with lime wedges.

Three grilled salmon fillets on a white plate with lime wedges.

 

A Step-By-Step Blueprint For Making Money Online, That Is 100% Dummy Proof!

GET EASY FREE TRAFFIC + AFFILIATE OFFER = COMMI$$IONS

Get The Simple Traffic Blueprint Now!

Pieces of grilled salmon and lime wedges on a white plate.Pieces of grilled salmon and lime wedges on a white plate.

Grilled Salmon Recipe with Spice Rub

One of the quickest, most delicious grilled fish recipes! This Grilled Salmon recipe gets its flavor from a simple spice rub and a quick sear at high heat.

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }

Print

Pin

Rate

Course: Entrees

Cuisine: Southwestern

Keyword: Grilled Fish, Salmon Recipes

Prep Time: 3 minutes

Cook Time: 8 minutes

Total Time: 11 minutes

Servings: 4 Servings

Calories: 228.4kcal

Author: Dara Michalski | Cookin’ Canuck

Prevent your screen from going dark

Instructions

  • Heat the grill to medium-high heat (about 450 to 500 degrees F on a gas grill).

  • Place the salmon fillets on a plate or baking sheet (to transport to grill).

  • In a small bowl, stir together the olive oil, cumin, coriander, salt and pepper to form a paste. Rub the paste over the top side of each salmon fillet.

  • Brush the grill grates with oil. Place the salmon skin side up on the grates and close the grill cover. Cook until the salmon easily releases from the grill, about 3 to 4 minutes.

  • Using tongs, carefully turn the salmon and close the grill cover again. Cook until the internal temperature reaches 145 degrees F, about 2 to 4 minutes, depending on the thickness of the fillets.

  • Squeeze the lime juice over the salmon. Serve immediately.

Notes

Weight Watchers Points: 3 (Blue – Freestyle SP) / 3 (Green) / 3 (Purple)

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Serving: 1fillet | Calories: 228.4kcal | Protein: 31g | Fat: 10.8g | Saturated Fat: 2.1g | Cholesterol: 64.6mg | Sodium: 165.1mg


Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

SignatureSignature

Free Gift With Our Newsletter

We hate SPAM and promise to keep your email address safe

Top Stories!

To Top