Grilling brings out the best in Alaska Sockeye Salmon with a sweet, smoky spice rub—bold flavor, minimal prep, ready in minutes.
Ingredients
- 2 tsp smoked paprika (pimenton)
- 2 tsp brown sugar
- 1/2 tsp ground cumin
- 1/2 tsp coarse ground black pepper
- 1/2 tsp sea salt
- 1/2 tsp cocoa powder
- 1/4 tsp red chili flakes
- 1-1/2 lbs Alaska Sockeye Salmon, fresh or thawed
- Heavy-duty aluminum foil
- Cooking spray
Directions
Heat Grill & Mix Spices
- Remove Alaska Sockeye Salmon from refrigerator 15 minutes before cooking.
- Heat grill to 375F.
- Blend all dry seasoning ingredients in a small bowl.
Prepare the Salmon
- Cut 2 pieces of wide, heavy-duty aluminum foil about 6 inches longer than the salmon side.
- Stock the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray.
- Place the salmon, skin side down, in the middle of the foil.
- Fold the foil sides and ends up (1-2 inches) to make shallow pan around the salmon, leaving 1-inch margin around the fish.
- Rub/pay seasoning mixture onto salmon side, to taste.
- Let the salmon rest 5 minutes before cooking.
Grill the Salmon
- Carefully transfer the foil pan to the center of the preheated grill.
- Do not cover the salmon with foil or close the foil over the salmon.
- Close grill cover and cook for 10-13 minutes, cooking just until fish is lightly translucent in the center – it will finish cooking from retained heat.
- Remove from the grill and let rest a few minutes before serving.
Cook’s Tip: Check Salmon for doneness at 10 minutes.
Variation: Roast in an over preheated to 375F, cooking 12-15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.
