Spice Rubbed Grilled Salmon
Boldly Spiced Salmon Char-grilled Over High Heat
The Key Steps To A Good Grilled Salmon Recipe Are Selecting A Fresh Piece and Preparing A Clean Hot Grill
Many varieties of salmon are available in North American including; Atlantic, Cherry, Chinook, Chum, Coho, Pink, Sockeye, and Steelhead. It’s orange to red colored flesh was a popular form of nutrition for Native Americans and Early European Settlers. There is even mention of Salmon in Norse Mythology, when the God Loki transformed himself into a Salmon to escape the wrath of other angry gods.
When selecting a salmon try and find one of the wild varieties mentioned above, as farm raised salmon can contain additives to color the flesh and make them grow quickly. Try and find reputable busy purveyors, and look for fish with clear eyes and clean red or pink gills. Also smell the fish, it should smell like the sea, not “fishy” denoting a product that has sat for a while and has not been stored well.
Another thing to consider when buying your fish is the type of cut. You can get a whole fish, a side, filets or steaks, for the following recipe consider getting filets or steaks. Also choose portion sizes relevant to how hungry your guests will be, and if the weight includes skin or bones.
Salmon is a fatty fish that is sturdy and it holds up to a great variety of cooking styles, including grilling, baking, poaching, broiling, or pan-frying. The key to a dry heat method like grilling is not letting it dry out. It does not have to be opaque all the way through to be fully cooked, it can be pulled from the cooking source a little early and a “carry over” cooking period will continue the process with out drying it out.
Grilling is a great medium to cook salmon, common mistakes can include placing it on a grill not properly heated or prepared. Preheat the grill ahead of time and try and find the hottest spots. Make sure the grates of the grill are very clean and have been scraped with a wire brush after each cooking session. Also rubbing the cooking area with an oiled rag or spaying with cooking spray can help prevent the fish from sticking. Also after initially placing the fish on the grill, let it cook for a few minutes to let the flesh slightly char. Trying to manipulate the salmon and move it around to quickly can result in other sticking issues.
Cooking time is going to vary with the thickness of your fish and if you prefer it slightly red like cooking meat. Cook the fish until it starts to flake on the outside. If you like it fully cooked, try and move it to a section of the grill that is not as hot. This can also be achieved by turning down your grill or turning it off and covering the grill or the fish.
Spice Rubbed Grilled Salmon
This is a simple preparation to showcase the freshness of the fish
The bold spice rub works well with a char-grilled exterior to elevate the flavors
- 1/8 cup fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon peppercorns
- 2 tablespoons kosher salt
- 4 six to eight oz Salmon filets or steaks
- Olive oil as needed
- Fresh lemon wedges
Directions:
- Pre-heat the grill.
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Place in a blender or coffee grinder with the salt and blend until the spices are evenly ground.
- Pour into a bowl or plate and cover one side of the fish with the rub.
- Drizzle the fish with olive oil and season the grill with oil or cooking spray.
- Place the salmon on the prepared grill cooking for a few minutes, then turn the fish 90 degrees to create a cross hatched mark and cook a few more minutes.
- Turn over the fish and continue cooking to your liking. If you like it fullt cooked turn down the heat or find a spot on the grill thsat is not as hot.
- Remove and serve the fish with a drizzle of olive oil and fresh lemon wedges
