Salmon Rub


 

Salmon Rub

This is a bold and flavoursome dry rub to be used with strongly-flavoured fish that incorporates many traditional Mexican elements in its construction. The quantity should be sufficient for four good-sized fish fillets.

Ready in: 30-60 minutes
Makes: 4
Ingredients:
  • 2 1/2 pounds salmon fillet
  • Mayonnaise
For the rub:
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 1 tablespoon light or dark brown sugar
  • 2 teaspoons ground black pepper
  • 2 teaspoons celery seed
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground fennel seed

Directions
Combine all the rub ingredients and sprinkle several tablespoons on the fish, coating fish well. Store the extra rub in an airtight container. Use it for other fish if desired. Coat fish with a with a thin layer of mayonnaise. Place the fillet on a lightly oiled grill rack skin-side down and close the grill. Do not turn the fish. Cooking time will vary. The fish is done when the flesh separates into moist sections with a fork , perhaps 15 to 20 minutes of cooking. Do not over cook which could cause the fish to become too dry.