Spice Rubbed Grilled Salmon

Now that we are spending more time in our own kitchens, cooking up storms of our own, here is a fool proof recipe for BBQ salmon that I dare you to mess up! Keep the skin on while BBQing because it crisps up to a delicious crust. I do not eat the skin, but Jeff does and loves every tasty bite of it. Although I prefer wild salmon, its seasonal window is so small, that it is often difficult to come by. I do not like previously froaze wild sockeye salmon. The more fat on the salmon, the better it tastes after grilling. So when it comes to BBQ salmon, I choose either Alaskan or Nova Scotian raised without antibiotics.

Ingredients:

4 6-8 ounce skin-on salmon fillets about 1-inch thick

1 teaspoon brown sugar

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon dried parsley flakes

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon ground mustard

1/4 teaspoon paprika

1/4 teaspoon pepper

1 teaspoon rosemary

2 teaspoons olive oil

Directions:

In a small bowl, mix all ingredients except the oil. Rub fillets with seasoning mixture; drizzle with oil.

Place salmon on a lightly oiled rack, skin side down. Grill, covered, over high heat or broil 3-4 in. from heat 5 minutes. Turn; grill 4-6 minutes longer or until fish just begins to flake easily with a fork.