Ingredients Jump to Instructions ↓

  1. 1 2- to 3-lb. salmon fillet

  2. 4 tbsp. or more Salmon Rub (below) Mayonnaise Charcoal Hardwood chips

  3. 3 tbsp. kosher salt

  4. 2 tbsp. sugar

  5. 1 tbsp. light or dark brown sugar

  6. 2 tsp. ground black pepper

  7. 2 tsp. celery seed

  8. 2 tsp. paprika

  9. 2 tsp. garlic powder

  10. 1 tsp. cayenne

  11. 1 tsp. onion powder

  12. 1/2 tsp. chili powder

  13. 1/4 tsp. ground cumin

  14. 1/4 tsp. ground fennel seed

Instructions Jump to Ingredients ↑

  1. Combine all the rub ingredients (the recipe makes 2/3 cup) and sprinkle several tablespoons on the flesh side of the fish, working it in with the back of a spoon. (Store the remaining rub in an airtight container.) If the fillet is from a less oily variety, such as Atlantic, first coat it with a thin layer of mayonnaise. When your coals are ashed over, or with the gas grill at Medium, add a handful of soaked hardwood chips. Place the fillet on a lightly oiled cooking rack skin-side down and close the grill. Do not turn the fish. Cooking time will vary anywhere from 15 minutes to 1 hour. The fish is done when the flesh separates into moist sections with a fork (don't wait until it separates into dry flakes). Serves 4 to 6.


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