Coal-Fired BBQ Salmon With A Spicy Smoky Finish
This wonderful BBQ recipe combines the smoky flavour of charcoal with juicy, spice-rubbed salmon. A blend of smoked paprika, cumin, coriander, fennel, chilli powder and sumac is rubbed into a 1kg whole salmon fillet before grilling it until succulent. It is then served with a tangy, charred green feta sauce made with coriander, mint and lime juice. It’s a wonderfully refreshing flavour combination to enjoy in the warm weather.
Why Charcoal Grilling Brings Out the Best in Salmon
Grilling over charcoal gives the salmon a deep, smoky flavour that can’t be replicated with a gas or electric grill. The glowing coals produce an intense, even heat that sears the outside of the salmon while gently cooking the inside. When combined with wood chips or natural lump charcoal, the result is a distinct, aromatic smokiness that enhances the spices in the rub and complements the richness of the fish.
How to Stop the Salmon From Sticking to the Grill?
Always grill the salmon skin side down on an additional wire rack. This helps prevent the fish from sticking to the main grill grates and makes it easier to move or remove without tearing the delicate flesh. Do not flip the fillet; grill only on the skin side. The heat and smoke will slowly rise through the tender flesh, cooking the fish from the bottom up.
How Long to Grill Salmon With Charcoal?
Remove the salmon from the grill once it is 80% cooked, as the heat absorbed by the fish during cooking is retained within the flesh. Off the heat, the fish will continue to cook for a period of time, completing the cooking process naturally as it cools. This process is important for maintaining juicy fish with its oils intact, as opposed to overcooking, which results in dry flesh.
Serving Suggestion
Below are some links with serving suggestions to pair with your spice-rubbed grilled salmon, including this fresh and spicy Charred Green Feta Sauce. The green pepper can also be grilled on the BBQ and the sauce whipped up while the salmon smokes away.
Side Dishes on flaevor.com to Pair With BBQ Spice-Rubbed Salmon
- Charred Green Feta Sauce
- Lime Chili Oil Halloumi Watermelon Salad
- Buttermilk and Hazelnut Salad
- Fennel Celery Apple and Coriander Salad
- Asian Slaw – 2 ways
Recipe: BBQ Spice Rub Salmon
BBQ Spice Rub Salmon
Ingredients
BBQ Spice-Rubbed Salmon
- 1kg whole salmon fillet skin on
Spice Rub
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp crushed fennel seeds
- 2 tsp garlic powder
- 1 tsp chilli powder
- 2 tsp sumac
- 2 tsp sea salt
Charred Green Feta Sauce
- Recipe on flaevor.com, click here
Instructions
- Prepare the Charred Green Feta Sauce according to the recipe, grilling the green pepper on the charcoal bbq instead of roasting it in the oven. Set aside in the fridge until ready to use (this can also be prepared the day before if marinating the salmon overnight).
- Combine all the spice rub ingredients. Place the salmon in a tray and rub it evenly with the spice mix.
- Option 1: For a more intense flavour, place the salmon in a container with a lid, or cover it with cling film (ensuring the film does not touch the salmon), and marinate overnight in the fridge.Option 2 (quicker): Rub the salmon with the spice blend and allow it to marinate for 30 minutes before cooking.
- Prepare the charcoal: light the coals and wait until the glowing red has faded and the coals are white and covered with grey ash – this means they’re ready for cooking. Remember, fish cooks very quickly, so the temperature should be just right.
- Place the salmon, skin side down, on a separate wire rack or grill plate, and place it on the barbecue. The salmon will cook very quickly, about 10 minutes. You can close the lid during this time for a smokier flavour. Do not turn the salmon.
- Cook until 80% done, then remove from the heat and allow it to rest. The salmon will continue to cook as it cools (see recipe notes).
- Serve with Charred Green Feta Sauce