Ingredients
- 1 Tablespoon 1 Tablespoon finely ground coffee
- 1 Tablespoon 1 Tablespoon ground coriander
- 1 Tablespoon 1 Tablespoon smoked paprika
- 1 Tablespoon 1 Tablespoon granulated garlic
- 2 Tablespoons 2 Tablespoons kosher salt
- 1-1/2 1-1/2 pounds Alaska Sockeye Salmon, fresh or thawed
- Heavy-duty aluminum foil
- Cooking spray
Servings:
Units:
Instructions
- Heat grill to 375F. Mix rub ingredients together well.
- Remove Alaska Sockeye salmon from refrigerator. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side.
- Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the
- middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch
- margin around the fish.
- Rub/pat about 1 teaspoon rub on each salmon portion or 1 to 2 tablespoons onto salmon side. Let the rub rest on the salmon about 10 minutes
- before cooking.
- Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon.
- Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center it will finish cooking from
- retained heat. Remove from the grill and let rest a few minutes before serving.
- Cooks Tips:
- Check salmon for doneness at 10 minutes.
- To add a bright flavor, serve with lemon and orange wedges for squeezing over the top after cooking.
- Leftover rub can be stored in an airtight container for up to 3 months.
- Variation: Roast in an oven preheated to 375F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon
- rest a few minutes before serving.
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