I always serve this recipe to guest who say they don't like fish. It is such a big hit that I have passed out this recipe many many times. It will make a fish lover out of anyone! (Tammy)
2-3 lb. salmon, fillet
3 T. salt
2 T. sugar
1 T. brown sugar
2 tsp ground black pepper
1 tsp cayenne pepper
2 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
¼ tsp ground cumin
¼ tsp. ground fennel seed
2 tsp celery seed
2 tsp. paprika
Combine all the rub ingredients and sprinkle several tablespoons on the flesh side of the fish, working it in with the back of a spoon. Store the remaining rub in an airtight container. If the fillet is from a less oily variety, such as Atlantic, first coat it with a thin layer of mayonnaise. Place the filet on a lightly oiled cooking rack skin-side down and close the grill. Do not turn the fish. Cooking time will vary, any where from 15 minutes to 1 hour. The fish is done when the flesh separates into moist sections with a fork. Don't wait until it separates into dry flakes. Can also be cooked in an 375 degree over or used on different types of fish.
