|
1
|
In a bowl mix all DRY RUB ingredients thoroughly
|
|
2
|
Place salmon fillet skin-side down in a glass or stainless steel pan.
|
|
3
|
Evenly pack the dry rub on the flesh side of the fillet, about 1/4" thick.
|
|
4
|
Now place the fillet in the refrigerator to rest for 30 minutes to 2 hours -- the longer the resting time with the rub on, the stronger the salt flavor will become. Rest accordingly to your taste.
|
|
5
|
When you remove the fillet from the refrigerator after resting, rinse the fillet in cool, clean water to remove the dry rub and then gently pat dry with a paper towel. Then allow the fillet to dry for about 30 minutes or so.
|
|
6
|
While the fillet is drying ....in a bowl, mix all the ingredients of the GRILLING RUB together.
|
|
7
|
Sprinkle ( use a fairly heavy coating ) the fillet with the GRILLING RUB on the meat side only.
|
|
8
|
You can use a charcoal or gas grill heated to a med. to med-high heat, I like to throw a few fruitwood chips on the charcoal for some smoke while cooking or use a small pouch of aluminum foil with wood chips and a few holes in it if using a gas grill to add a little smoke flavor. You can also do the fillet in a smoker, I usually keep the smoker temp around 240° to 300°. The lower the temp, the longer the cooking time, and the smokier flavor the fillet will have.
|
|
9
|
Place the fillet on the grill skin side down, you can also put a layer of aluminum foil on the grate first and place the fillet on the foil.( easier clean-up of the cooking grate )
|
|
10
|
Cook with the lid closed on the grill, this will cook the fillet evenly and allow the grilling rub to melt and caramelize on the fillet.
|
|
11
|
Cook the fillet to an internal temp ( check at the thickest part of the fillet ) of 140° to 160° depending on how done you like it.
|
|
12
|
When done and placed on the serving platter, sprinkle some chopped parsley over the top of the fillet as a garnish.
|