All you need:
1 tbsp kosher salt
1 tbsp packed Hy-Vee brown sugar
1 tbsp ground chipotle chile pepper
2 tsp smoked paprika
1 1/2 tsp Hy-Vee granulated sugar
1/2 tsp Hy-Vee garlic powder
1/2 tsp Hy-Vee ground black pepper
1/4 tsp Hy-Vee ground mustard
1/4 tsp ground cumin
1/4 tsp ground ginger
4 (6 oz each) wild Alaskan salmon steaks, 1-1/2 inches thick
2 tbsp Hy-Vee Select olive oil
Fresh dill sprigs
All you do:
For the rub, in a small bowl, stir together salt, brown sugar, chile pepper, paprika, granulated sugar, garlic powder, black pepper, mustard, cumin and ginger. Boost the flavor of the rub by grinding the seasonings in a spice mill or coffee grinder to release the aromatic oils.
Lightly brush salmon steaks with olive oil. Using your fingers, apply rub mixture to the salmon steaks, gently pressing mixture into the flesh to help it adhere. Let stand for 15 minutes.
Preheat grill for direct cooking to medium-high heat.
Spray grill rack with grill-safe nonstick spray, or lightly grease grill rack. Grill salmon, covered, 6 to 8 minutes per side until fish begins to flake easily with a fork. Remove salmon from grill. Just before serving, cut lemon into wedges; squeeze over salmon and garnish with dill.
Plank Salmon Method: Soak 2 cedar planks in water for according to package directions. Prepare salmon as directed. Heat grill to medium-high heat. Place planks on grill. Cover grill and preheat planks for about 5 minutes, turning once. (Preheating the planks allows them to begin releasing smoke and flavor.) Place salmon steaks on preheated planks. Cut lemon into thin slices; place with dill sprigs on top of salmon. Cover and grill for 18 to 20 minutes or until fish flakes easily when tested with a fork. Remove salmon from cedar plank and transfer to a serving platter.
Note: Keep a spray bottle filled with water near the grill at all times. Flare-ups may occur.
Nutrition information per serving:
Dietary Fiber: 2g
Saturated Fat: 4g
Trans fats: 0g
Daily nutritional values:
40% vitamin A
10% vitamin C