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ALASKA SOCKEYE SALMON WITH NORTHWEST SPICED COFFEE RUB


Active Time : 15 Minutes
Total Time : 30 Minutes
Serves : 4 to 6

INGREDIENTS

  • 1 tablespoon finely ground coffee
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1 tablespoon granulated garlic
  • 2 tablespoons kosher salt
  • 1 1/2 pounds Alaska Sockeye fresh salmon fillet or thawed

DIRECTIONS

Heat grill to 375 degrees Fahrenheit.

Mix rub ingredients together well.

Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon. Stack the foil pieces, shiny side down, on a baking sheet and spray generously with cooking spray.

Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up, 1 to 2-inches, to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish.

Pat about 1 teaspoon of rub on each salmon portion, approximately 1 to 2 tablespoons onto salmon side. Let the rub rest on the salmon about 10 minutes before cooking.

Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon.

Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center � it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.

To add a bright flavor, serve with lemon and orange wedges for squeezing over the top after cooking.

Leftover rub can be stored in an airtight container for up to 3 months.

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