Table of Contents
- Coal-fired BBQ-Salmon With A Spicy Smokey Finish
- BBQ Spice Rub Salmon Ingredients
- Easy coal BBQ technique
- When is the coal ready?
- How to stop the salmon sticking to the grill?
- When is BBQ salmon ready?
- Serving Suggestion
- Side dishes in flaevor.com that pair well with this BBQ Spice Rub Salmon
- Recipe: BBQ Spice Rub Salmon
Coal-fired BBQ-Salmon With A Spicy Smokey Finish
In this summer barbecue recipe, the smoky flavour of the charcoal perfectly complements the juicy, spice-rubbed salmon, resulting in tender, juicy flesh. For a deeper injection of flavour, marinate the rubbed salmon overnight. Alternatively, leave the salmon to rest for 30 minutes after rubbing before grilling.
BBQ Spice Rub Salmon Ingredients
1kg whole salmon fillet rubbed with smoked paprika, cumin, coriander, fennel, chilli powder and sumac. Served with a delicious fresh summery charred green feta sauce full of coriander, mint and lime juice. A wonderfully refreshing flavour combination.
Easy coal BBQ technique
It’s amazing how easy it is to barbecue with coal when you start the process with a coal chimney starter. Within 15 minutes you will have red-hot, roaring coal ready to drop into your barbecue. If you have never used one before, take a look at youtube to get started.
When is the coal ready?
The coals are ready when they are covered with grey ash. Wait for the charcoal to reach an even temperature before placing meat on the grill plates. When the charcoal first turns white, it’s only hot on the outside but still cool on the inside. Wait until the charcoal has stopped smoking, is 2/3 white and ash has formed around the charcoal.
How to stop the salmon sticking to the grill?
Always grill the salmon skin-side down on an extra wire rack. Grill only with the skin side up and do not turn. Instead, close the lid of your barbecue and allow the heat and smoke to circulate to cook the salmon fillet evenly.
When is BBQ salmon ready?
It is important to remember that the fish will continue to cook for a few minutes after it is removed from the heat. When the pink flesh is 80% cooked from the bottom to the top, remove it from the heat and allow it to rest and continue cooking.
Serving Suggestion
Above the recipe are a couple of serving suggestions to pair with your grilled salmon, including this fresh and spicy Charred Green Feta Sauce. The green pepper can also be grilled on the barbecue and the sauce whipped up while the salmon smokes away.
Side dishes in flaevor.com that pair well with this BBQ Spice Rub Salmon
- Lime Chili Oil Halloumi Watermelon Salad
- Buttermilk and Hazelnut Salad
- Fennel Celery Apple and Coriander Salad
- Asian Slaw – 2 ways
- Sumac Orange Tomato Salsa
Recipe: BBQ Spice Rub Salmon
BBQ Spice Rub Salmon
Ingredients
BBQ Spice-Rubbed Salmon
- 1kg whole salmon fillet skin on
- Oil for cooking
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
Instructions
- Combine all spice rub ingredients. Place salmon in a tray and rub evenly with the spice mix.
- Option 1: For a more intense flavour, cover the tray with cling film (making sure the film does not touch the salmon) and marinate overnight. Option 2: To save time, rub the salmon with the spice and let it marinate for 30 minutes before cooking.
- Prepare the charcoal. The coal should not be glowing red, but white and covered with grey ash (see above in the post for more details).
- Place the salmon, skin side down, on a separate wire rack or grill plate and place on the barbecue. The salmon will cook very quickly, about 10 minutes, during which time you can close the lid for a more smoky flavour. Do not turn the salmon.
- Cook until 80% done, then remove from the heat and leave to rest. The salmon will continue to cook as it cools. Serve with Charred Green Feta Sauce
