Salmon’s real hard to photograph and make look pretty.
Excuses, excuses… but trust me it’s good.
I don’t have very long today because I’m headed to play golf. I use the term “play” golf very loosely. I’m golfing. I’m terrible.
But I’m fun and make everyone else look fantastic.
Are you all competitive? I tend to be, but only when I care about something. I’ve heard people (guys) who don’t really enjoy golf because they’re not good. At first, I thought I’d really care that I’m awful. But I don’t. Not even enough to get lessons.
I mean I’d get lessons if they were free, but they’re not and I have so much more to do with my money (shop, cook, yoga, drink and eat with friends, travel, get my yard landscaped, etc.).
Okay so this salmon is great. It’s my go-to recipe for salmon. I either cook it in the oven or on a grill. I prefer it on a grill, but in the winter or when you’re grill is broken it’s great in the oven. Or when you’re lazy.
The rub is sweet, salty, a little spicy, smoky, good.
- 1 - 1 1/2 lbs. salmon (I prefer wild vs. farmed salmon and I leave the skin on)
- 1 tbs olive oil
- 1 1/2 tbs organic coconut sugar (light brown sugar is fine as well)
- 1 tbs chili powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- In a small bowl, mix the sugar, chili powder, smoked paprika, peppers and salt until combined evenly.
- To prepare the salmon, begin by rubbing the olive oil all over the salmon (even the bottom skin). Place the salmon skin side down on a baking sheet with parchment paper. Take the combined rub, and pour all over the skin and pat into the skin until evenly distributed.
- If you are cooking in the oven, preheat the oven to 350 degrees. Place salmon on baking sheet and parchment paper in the oven and cook until desired doneness. I prefer my salmon medium which takes about 20 minutes at the thickness I usually purchase.
- If you are cooking on a grill, heat the grill to medium. Rub grates with a bit of oil to prevent the skin from sticking. Place salmon on the grill, skin side down, and grill until desired doneness. I typically close the grill and do not flip the salmon. Mine typically takes 15 minutes to reach my desired doneness. Serve hot.