Brown Sugar Grilled Salmon | Easy Weeknight Recipes
For the Rub
- Brown Sugar: For sweetness, use 3 tablespoons of light brown sugar.
- Salt: You’ll need 2 tablespoons of kosher salt.
- Dried Herbs: We’re using a tablespoon each of dried parsley and ground dill weed.
- Garlic Powder: This provides an intense garlic flavor with no need for mincing!
- Black Pepper: Freshly ground or cracked is best.
- Spices: You’ll need 1 tablespoon of paprika and a teaspoon each of coriander and cumin.
Prepare Grill: Preheat the grill to about 450˚F. Clean the cooking grates with a brush and close the lid.
Prep Fillets: While the grill preheats, pat dry the fillets with paper towels. Lightly grease the fillets with cooking spray and set aside.
Make Spice Blend & Rub on Salmon: In a mixing bowl, combine the ingredients for the rub. Sprinkle the desired amount of seasoning onto the fillets and rub all around the flesh of the salmon. Store extra seasoning in an airtight container and keep for later use.
Grill Salmon: Place the salmon fillets skin-side down over direct high heat; close the lid and cook for 6 to 8 minutes, or until the fish is firm to the touch and there’s no resistance when you try to lift it up to turn it. Using a fish spatula, carefully turn over the fillets; close the lid and cook for 3 to 5 more minutes, or until the internal temperature of the fish registers at 145˚F. Use an Instant Read Meat Thermometer to check for doneness.
Let Rest & Serve: Transfer the cooked fillets to a plate and let them rest for a few minutes before serving.