Salmon Fillets With Captain Jacks Salmon Dry Rub Recipes

Steps:

• Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
• Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

Steps:

• Place salmon fillets in a baking dish. Mix all the rub ingredients in a small bowl. Sprinkle the desired amount of rub onto the fillets. Baking: Preheat oven to 400 F. Place the seasoned salmon in the baking dish on the middle rack of the oven and bake for 15 minutes, or until the salmon is opaque and flakes easily with a fork. THe internal temperature should be 145 F. Grilling: Preheat grill to medium-high. Place the seasoned salmon on a pre-soaked cedar plank and cook for 20-30 minutes or until the salmon is opaque and flakes easily with a fork. The internal temperature should be 145 F. Serve on the cedar plank for great presentation. Makes 4-6 servings.

Steps:

• In a small bowl, mix the first 10 ingredients. Rub fillets with seasoning mixture; drizzle with oil., Place salmon on a lightly oiled rack, skin side up. Grill, covered, over high heat or broil 3-4 in. from heat 5 minutes. Turn; grill 4-6 minutes longer or until fish just begins to flake easily with a fork.

Steps:

• Combine the the first 8 ingredients.
• Coat both sides of salmon with the rub.
• Heat a small amount of oil in saute pan over med high heat and cook salmon on one side for 2 minutes. Lower heat and turn salmon. Cook for an additional 6-8 minutes till salmon is done.