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.
Servings and Ingredients
|1 tbsp. kosher salt|
|1 tbsp. Hy-Vee brown sugar, packed|
|1 tbsp. chipotle chile powder|
|2 tsp. smoked paprika|
|1 ½ tsp. Hy-Vee granulated sugar|
|½ tsp. Hy-Vee garlic powder|
|½ tsp. Hy-Vee ground black pepper|
|¼ tsp. Hy-Vee ground mustard|
|¼ tsp. Hy-Vee ground cumin|
|¼ tsp. Hy-Vee ground ginger|
|4 (6-oz. each) wild Alaskan salmon steaks, 1-1/2 inches thick|
|2 tbsp. Gustare Vita olive oil|
|Fresh dill sprigs|
Things To Grab
- Small bowl
- Silicone pastry brush
- Charcoal or gas grill
- Grill-safe nonstick spary
- Meat thermometer
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 charcoal or gas 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 (145 degrees). Remove salmon from grill. Just before serving, cut lemon into wedges; squeeze over salmon and garnish with dill.
Cedar 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.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 105mg
- Sodium: 1560mg
- Total Carbohydrates: 8g
- Protein: 35g