Ingredients:

  • 4 (about 6 oz each) center-cut Salmon Fillets (skin-on preferred)
  • 2 Tablespoons Olive Oil
  • 1/4 cup Brown Sugar (packed)
  • 1 Tablespoon Smoked Paprika
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Granulated Garlic
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Cayenne Pepper

Instructions:

  1. In a small bowl, thoroughly whisk together the brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, and cayenne until completely homogenous.
  2. Pat the salmon fillets very dry using paper towels. Lightly brush all sides of the fillets with olive oil.
  3. Generously sprinkle the dry rub mixture over all sides of the salmon. Gently press the rub into the fish to ensure it adheres well. Let the seasoned fish rest at room temperature for 15 minutes.
  4. Heat your grill to a medium-high heat (around 400°F / 200°C). Scrub the grates clean and oil them lightly using tongs and an oiled paper towel.
  5. Place the salmon fillets skin-side down over the direct heat source. Close the lid and cook undisturbed for 5–7 minutes until the skin is crisp.
  6. Carefully flip the salmon using a thin, sturdy spatula. Cook on the flesh side for another 4–7 minutes.
  7. The salmon is ready when the internal temperature in the thickest part registers 140°F–145°F (60°C–63°C), or when it flakes easily with a fork.
  8. Remove immediately from the grill and let rest for 5 minutes before serving.