BBQ Spice Rub Salmon
Salmon fillet rubbed with smoked paprika, cumin, coriander, fennel, chilli powder and sumac, grilled over a coal fire
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