Perfectly blended Southwestern dry rub flavor compliments this fish dish.
Makes 1 - 3 Salmon fillets
Prepare Barbecue grill with charcoal. Charcoal should be placed in a mound to one side of the grill leaving a section of the grill without charcoal below it. Start charcoal, let burn until all briquettes are white with ash. While charcoal is burning, wash and pat dry salmon fillets with paper towel. Salmon should be sliced into sections approximately 2-3 inches wide. Place on dish and generously coat both sides of each fillet with Jake's Southwestern Hickory Dry Rub. Wrap all fillets in Aluminum foil until charcoal is ready for cooking. The fillets should be held aside in a cool dry area such as your refrigerator until ready at least 30 minutes.
Prepare the grill once the charcoals have turned white by taking a paper towel or cloth and coating it with the olive oil. Rub the olive oil from the towel or cloth onto the grill plate coating each runner as much as possible. The olive oil helps keep the fish from sticking during the cooking process. Once completed and after the charcoals are ready place the Salmon fillets directly onto the coolest section of the grill (the part with no charcoal under it). Close the lid to begin the cooking process. Cook 6 minutes each side or until fish flakes easily when tested with a fork; you can baste with butter if you desire.
Salmon on the Barbecue Grill is one of the most delicious fish dishes you can prepare for friends and family. This delicious Salmon recipe has always been a hit and is certain to please even the pickiest of guests.
This product was added to our catalog on Wednesday 20 September, 2017.