BBQ Rubbed Pink Salmon Filet

 

Don't be afraid to cook a fillet of Wild BC Salmon. This approach, as well as the BBQ rub, will never fail you. The smokey BBQ rub will make you look like you've been working in a professional kitchen for years! The key to cooking Pink Salmon, or any other salmon, on a grill is to keep the fish off the direct heat so that it cooks softly and evenly, with no albumin release. Let's start the grill and get to work!

 
 

Salmon provided by Skipper Otto

Skipper Otto provides Canadians with a direct way to get wild, BC seafood, sustainably caught by independent fishing families. With high quality, sushi-grade options, their labels share a photo of the fisher plus, where, when and how your seafood was caught. To find out more: www.skipperotto.com

 

Ingredients:

  • 1 Filet of Wild BC Pink Salmon from Skipper Otto

  • 1 tbsp Grapeseed Oil or any other oil you wish to use

For the BBQ Rub

  • 1 tbsp Fine Sea Salt

  • 1 tbsp Brown Sugar

  • ½ tsp Turmeric Powder

  • 1 tbsp Smoked Paprika

  • 1 tbsp Onion Powder

  • 1 tsp Garlic Powder

  • ½ tsp Ground Chipotle Powder

  • ½ tsp White Pepper

  • 1 tsp Dried Oregano

  • 1 tsp Dried Thyme

Serve with

  • Grilled Limes or Lemons

  • Fresh Fine Diced Chives

  • Grilled Vegetables

Directions

  1. Turn the BBQ on to 275º. Turn half the burners on to a medium low temp and leaving the others turned off. Clean the grill with a brush so that all the ruminates of your last meal are off and not burning away.

  2. Next, remove the Pink Salmon Filet from the Skipper Otto packaging and pat dry with some paper towel. Using the oil, coat the Salmon in a thin layer on just the flesh. In a separate bowl, combine all the BBQ Rub ingredients together and mix well. Using about 1 tbsp or so, sprinkle generously over the flesh of the Wild BC Salmon Filet to coat it well again. Allow the rub to set on the Salmon for 5 minutes.

  3. When the Rub on the Salmon has become tacky and slightly wet looking, transfer the Salmon to a piece of cooking foil just bigger than the Filet you are cooking. Next, once the grill has come to temp and stabilized, lay the foil and Salmon onto the cold grill grates next to the ones turned on. Cooking it this way allows the fish to cook gently and evenly as there is no direct heat blasting it. Close the lid on the grill and set a timer for 10 minutes.

  4. Once 10 minutes have passed, open the grill and rotate the foil and Salmon 180 degrees. This will allow the heat to begin to hit the other side of the filet just a bit more and allow for a more even cooking. Set a timer for 5 minutes and close the lid again.

  5. Once the timer has run out, check on your Salmon. At this point, it should be cooked to a perfect medium. If you would like it cooked a bit more, give it a bit more time. The Salmon should be flaky and moist.

  6. Remove from the grill and serve with grilled lemons or limes, fresh chives and some grilled vegetables as well!

Serves: 4-6 people
Prep Time: 10 minutes
Cook Time: roughly 15-20 minutes (depending on the thickness of the Salmon)

This Rub is SUPER Versatile and can work in many different applications. IF you are planning on using this rub for DIRECT GRILLING with your Salmon, I would omit the brown sugar in it. The brown sugar, when used in a direct grilling situation, can burn very fast. Removing it will stop the burning of the rub and keep your fish tasting amazing! If you crave the sweetness, add a glaze of butter and honey at the end of the cooking to the flesh to add another level of flavours!

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