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.
Notes from Jake
This is by far one of the easiest recipes I've made. Essentially you prepare the fish by coating in Olive oil then season the fish in our very own Southwestern Hickory Dry Rub. The fish is allowed to marinate in the seasons for a bit then the fish is grilled. There are as always two or more ways to grill the fish. One way involves using foil and cooking the fish over the coals on the foil. The second involves oiling the grill and laying the fish directly on the coals. I've had good success with both of the methods but I find if you do not effectively oil your grill your fish will stick. A third method I've have good success with is using a wood plank. The plank which has been soaked in water for about 30 minutes carries the fish and smokes it all the while cooking the fish. Some will season the plank with oil while others will use just water. The plank requires some special attention in that when it is placed on the grill naturally the bottom will get hot and burn slightly. The burning is what causes the smoke to rise over the fish. So it's a good idea to lightly oil the top portion of the board where the fish will rest. Make sure the oil is extra virgin olive oil so that the taste is not distorted as the smoke rises. You must also be very careful when removing the plank. I think it's probably best to use a metal spatula and remove the fish from the plank as it rests on the grill. Once done turn off the heat source or close the vents on the grill and allow the fire to die down. If pressed for time remove the plank with heat protective gloves and store on a metal or concrete surface. Allow the plank to cool naturally while you enjoy the results of your smoked fish.
This product was added to our catalog on Wednesday 20 September, 2017.