Perfectly Grilled (Marriage Saving) Salmon
Author Seared and Smoked with Keegan
- 1 whole salmon filet, about 1” thick
For The Rub- 2 tbsp celery salt
- 6 tbsp kosher salt
- 12 tbsp brown sugar or turbinado sugar
- 6 tbsp ancho chile
- 1 tbsp black pepper
- 2 tbsp paprika
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/2 tsp ground cumin
- 1 tsp cayenne pepper
Season skin side of salmon lightly with rub and olive oil, rub into skin side. Season flesh side heavy with rub and olive oil.
Heat grill to 500 degrees or hotter. Place the salmon on hot grill flesh side down with the thicker end of the salmon close to you. Set your timer for 3 minutes and close grill. With a large wide spatula, be very quick and deliberate and flip salmon. Set your timer for 5 minutes, close grill and cook until fish has an internal temperature of 130 degrees.
When you are taking the salmon off the grill, be gentle as the skin can stick to the grill. You might need to work a little to release the skin side.
Remove from grill and enjoy!