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
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
Notes
As mentioned in the post above, the fish retains the heat absorbed during cooking within its flesh. The fish will continue to cook off the heat for a period of time, completing the cooking process naturally as it cools. This process is important for ensuring the fish remains juicy with its oils intact. Therefore, take care not to overcook the fillet, as it will become very dry once it cools.