Rouler’s Grilled Salmon

It’s Grilling Time and Salmon is a staple during the summer months on the Chef’s menus.  Here is a simple Brown Sugar Rub that glazes the fish while it grills.

Salmon Rub

1/2C       Brown Sugar
1 Tbsp   Emeril’s Seasoning (Bam!) or other Cajun spice
1Tbsp   Canadian Steak Seasoning
1 tsp     Paprika
1/4 tsps of ; Thyme, Garlic Powder, Dill and Cumin
Dash of Cayenne Pepper or Chili Powder  optional
Mix all ingredients together, Rub onto all sides of  fillet
Let stand 15 minutes minimum, up to 4 hours in advance.
 

 Grill Salmon on Med High (350+)  Score first side for 4 minutes, flip and score 4 more minutes, crosshatch first side for 2 and backside for 2. Do NOT OVERCOOK fish!!!    Center of fillet should be opaque red/orange and just done, while outer edges will take on the fully cooked chalky pink color.

Serve with anything.  Today was “Empty the refrigerator day”. Asparagus, left over roasted Red Bell Pepper,green onion, 1/2 a jar of sun-dried tomato bruschetta sauce,one baby mozzarella ball and some Asiago cheese, all tossed in the remainder of Penne Pasta in the pantry. Voila!!

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