Off-the-Hook Grilled Salmon
- 4 (8-ounce) skin-on salmon fillets
- 2 tsp KC Butt Spice BBQ Rub™
- Vegetable oil (for grill)
- Sprinkle salmon with KC Butt Spice BBQ Rub.
- Preheat a gas or charcoal grill on medium-high heat (350°F).
- Oil a clean kitchen towel and use tongs to coat the hot grill grate with oil. Use a spatula to place the salmon skin side down on the hot grill grate.
- Cook the salmon, uncovered, 14 minutes or until an instant-read thermometer inserted into the salmon reaches 140°F, turning once halfway through cooking.
- Transfer the salmon to plate; loosely cover with aluminum foil and let stand 5 minutes before serving.
Leaving the skin on the salmon while grilling keeps it from falling apart. The skin can easily be removed from the salmon once it’s grilled by sliding a spatula between the skin and the flesh.
To create crosshatch marks, rotate the salmon ¼ turn halfway through the grilling time of each side of the salmon.
Try grilling lemons cut side down for squeezing over the salmon just before serving.
An easy way to check when the salmon is done is to insert a fork about halfway through the thickest part of the salmon and twist. If the salmon flakes easily the salmon is done.
A common problem when preparing fish is overcooking, resulting in a dry texture. Properly cooked fish should be just opaque, flaky and moist. Fish should be cooked to an internal temperature of 145ºF, allowing for carryover cooking once the fish is removed from the grill or oven.
To broil salmon, sprinkle the salmon with KC Butt Spice BBQ Rub and place skin side down in a baking dish sprayed with nonstick cooking spray. Broil the salmon 3 to 4 minutes or until the skin is lightly browned. Turn the salmon and broil 7 minutes longer or until the internal temperature reaches 140ºF (internal temperature will rise 5° to 10°F upon standing).