Spicy Grilled Salmon

The first key principle to delicious tasting salmon is getting the freshest, best quality salmon available to you. The second principle is getting the timing and temperature just right, so it does not become overcooked and dry. After, getting those two pieces in place, then you can go in many directions with adding complimentary flavors. One of my favorite ways to prepare salmon in the summer is using a homemade spice rub and cooking it on the grill. Here, I use a blend of spices that heat it up a bit, but does not overwhelm the natural flavor of the salmon.


2 1/2 pounds of fresh, wild salmon –2 large fillets, a little over a pound each

1 TB organic dark brown sugar

1 TB chili powder

2 tsps cumin

1/2 tsp kosher salt

1/4 tsp freshly ground pepper

olive oil, to brush salmon

1 lime, cut in wedges (to squeeze on after cooking)

1/3 cup chopped cilantro (garnish)



First mix up dry spice rub, adding brown sugar, chili powder, cumin, salt, and pepper to a small bowl and blending together well with a small whisk. Next, brush a light coating of olive oil on the salmon fillets, both sides (which will help the skin from sticking to the grill). Then, rub the dry spice blend all over the fleshy side of the salmon.

Heat your grill to medium heat. Place salmon fillets skin side down and close the cover. The cooking time will vary, depending on how how hot your grill is and how thick the salmon fillets are. I do not flip the salmon on the grill. I start checking for doneness after about 6 minutes, looking for about medium level.

When finished cooking, transfer directly onto a large serving platter and squeeze fresh lime juice and sprinkle with cilantro.

Serve with a simple mixed green salad with avocado, dressed with my Herb Salad Dressing.


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