There are numerous ways to prepare and cook salmon – you can bake it, broil it, grill it or poach it. There are also a variety of marinades, rubs and sauces. For this heart-healthy fish, the key to optimum flavor is to not overcook it or it will become dry and tough.
When selecting salmon a good rule of thumb is to choose center cut salmon and then cut into appropriate sizes at home. Allow 4-6 ounces of raw salmon per serving.
We like to use about ½ to 1 tsp of seasoning per 4 ounces of salmon. We always recommend going with less seasoning than more to start as you can always add more.
We love this rub as the ideal compliment to salmon. A quick sprinkle and rub 10 minutes prior to cooking and you’re good to go. Our Wild for Salmon spice rub marries with the juices of salmon to form a delicious glaze (when baked or grilled) and this is a flavorful departure from the usual lemon and herb seasonings so common with salmon.
We especially like to grill our salmon and have found leaving the skin on makes it less likely the fish will fall through the grill rack. A general guideline is to grill your salmon for approximately 8-10 minutes per inch of thickness. For grilling salmon filets expect them to cook in approximately 4-5 minutes. Do not turn over when grilling. For salmon steaks expect cooking time to be 4-7 minutes. Turn once to cook on both sides.
The flavor has a hint of smoky sweetness with a little bit of background heat.
Hand blended with brown sugar, paprika, sea salt, black pepper, cacao powder, cumin and red pepper flakes.