Return to Home Page Get a Catalog Search Enter Online Store

Everyone likes to eat fish, but not everyone is comfortable cooking it. The grill in Summer is perfect, as it gives fish great flavor and keeps all the cooking smells outside. High heat grilling will give a nice crust to the fish, and make the spice rub particulary delicious.

  • 4 5-6 oz. salmon filets
  • 2 tsp. salt
  • 1 tsp. freshly GROUND BLACK PEPPER
  • 1 tsp. DILL WEED
  • 1 lemon, cut into 8 wedges

Soak the salmon in cold water for 15 minutes, which will make the fish milder in flavor. While the fish is soaking, start the coals. Place the filets on a cutting board, skin side down. Feel along the edges of the filets for bones. Bones are always on the bottom of the filet, not near the skin. Generally there are no bones, but if there are, carefully remove them. A thin slice, almost a shaving, near the bone should do the trick. The skinless bottoms of the filets will be seasoned before grilling, the tops will be seasoned while on the grill. Squeeze one lemon wedge on each skinless side of the filets. Then sprinkle each skinless side with 1/8 of the salt, PEPPER, DILL WEED, GARLIC and CORIANDER.You may find it easier to mix all of the spices together beforehand and put them in a shaker jar so you can easily and evenly sprinkle each filet. Check the coals. They should be very hot, completely gray and glowing, spread out in an even layer. It is important to have high heat when grilling with CORIANDER, as the high heat tempers and almost caramelizes the flavor of the CORIANDER. Place the filets on the grill, skin side up, and put the cover on, leaving the vent open. To prevent the salmon from sticking, after 5 seconds on the grill, slip a spatula underneath each filet and jiggle it a bit. Grill the first side for 2-5 minutes, depending on how thick the filet is and how well you like your salmon done. Removing the skin and seasoning the other sides of the filets will take a little over 1 minute which should be counted as part of the cooking time, so have your seasoning and tongs outside and ready to go. Remove the cover on the grill. At this point the skin should be loose enough to peel off with tongs. If the skin is still sticking, flip the filet over, skin side down, for about 30 seconds. Flip it back over and the skin should peel back easily.. Squeeze the remaining lemon wedges on the filets, one wedge per filet. Follow this with the remaining SPICES so each filet is heavily seasoned. Turn the filets over and cook, uncovered, for 2-4 minutes. Clear juices will start to fill the nooks and crannies on the surface of the filets, indicating the filets are done. For salmon that is rare (left), cook the first side 2 minutes and the second side for 2 minutes. For medium (center), cook the first side 4 minutes and the second side 3 minutes. For well done (right), cook the first side 5 minutes and the second side 4 minutes.

Serves: 4.
Prep. time: 20 minutes.
Grilling time: 10 minutes.

Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
Dill Weed .7 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
Coriander Ground 2.0 oz. 1/2 cup jar

2000 Penzeys Spices. All rights reserved.