Smokey Sweet Salmon
by Rob Endsley/Prince
of Wales Sportfishing
This rub is great for salmon on the barbecue and it provides a sweet and tangy flavor that's absolutely delicious. We got a lot of great feedback on this recipe after it ran in Wayne Kruse's outdoor column in the Everett Herald last year. You'll want to give this salmon rub a try!
1 tsp Smoked Paprika
1 tsp Brown Sugar
1 tsp Kosher Salt
1/2 tsp Garlic Powder
1/2 tsp Thyme
1/2 tsp ground Tilacherry Pepper
Mix ingredients together and
apply to salmon fillets or steaks that have been coated in olive
oil. This is typically enough for one average sized silver
salmon fillet. Multiply the ingredients for larger fillets.
Store this rub in a dry, air tight container.
If smoked paprika doesn't turn
up at the local grocery store don't be afraid to make your own.
Purchase either sweet paprika or regular paprika, spread it on a
sheet and smoke it for one to two hours. Oak is the most
commonly used wood for smoking paprika, but alder, cherry, and alder
also work well.