This smoky-sweet spice blend hits all the senses on this salmon. We used a pinch of cayenne to give it a kick of heat, but it's entirely optional
Servings and Ingredients
|4 (6-oz. each) salmon fillets|
|1 tbsp. Hy-Vee dark brown sugar|
|1 ½ tsp. smoked paprika|
|1 ½ tsp. Hy-Vee onion powder|
|½ tsp. Hy-Vee garlic powder|
|½ tsp. Hy-Vee chili powder|
|½ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee ground black pepper|
|1 pinch(es) Hy-Vee cayenne pepper|
Things To Grab
- Charcoal or gas grill
- Paper towels
- Small bowl
- Hy-Vee nonstick cooking spray
- Meat thermometer
- Prepare a charcoal or gas grill for direct cooking over medium heat.
- Pat salmon fillets dry with paper towels; set aside. In a small bowl, combine brown sugar, paprika, onion powder, garlic powder, chili powder, salt, black pepper and cayenne. Rub onto both sides of salmon.
- Spray grill rack with non-stick spray or rub with oil.
- Place salmon flesh side down on the grill. Grill 8 to 12 minutes, flipping halfway through. Salmon is done when it begins to flake with a fork or internal temperature reaches 145 degrees.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 95mg
- Sodium: 400mg
- Total Carbohydrates: 5g
- Protein: 35g
Straw to amber in color, this wheat beer (German in origin) contains aromas and flavors of banana and clove. “Weizen” means “wheat” and “hefe” means yeast. It has low acidity and moderate alcohol levels and is very highly carbonated with a long-lasting head. Pair with seafood, chevre (goat cheese), and key lime pie. Best served at 40-45 degrees in a Weizen glass.