Grilled Salmon Extraordinaire
- 2 1/2 pounds salmon fillets, bone removed, skin on
- 1/3 cup paprika
- 1/3 cup toasted and crushed coriander seeds
- 1/3 cup toasted and crusted cumin seed
- 1/3 cup light brown sugar
Make a dry rub by combining the paprika, coriander, cumin, and brown sugar. Set aside.
Before grilling, coat each salmon fillet with the dry rub mixture. Heat grill to medium-high and place on grill, skin side down. Close lid; grill salmon until cooked through and flesh flakes easily.
For an additional flavor burst, try Chef Paul Prudhomme's Salmon Seasoning, available at Cleaver's.