0 from 33 votes
Brown Sugar Salmon Rub
Makes about 1 ½ tablespoons, which is enough for 8 ounces of salmon (2 salmon fillets).
Prep Time
5 mins
Total Time
5 mins
Servings: 2
Calories: 14 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 teaspoons brown sugar* (light or dark)
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon dried oregano
Instructions
- Add all dry rub ingredients to a small jar. Put on the lid and shake very well until all ingredients are well combined. (I don't recommend storing this rub because the brown sugar can dry out that way. It's best to prepare the rub fresh when you need it.)
Cup of Yum
Notes
- *Please make sure that your brown sugar is soft. (It should have a texture similar to that of wet sand.) If it's dried out and crumbly, the remaining ingredients won't stick to it and you won't get an even mix.
- How to grill the salmon:
- Brush skin-on salmon fillets with a mild olive oil, then evenly sprinkle the rub onto the flesh side.
- Pre-heat the grill on high to at least 400 F.
- Set the salmon fillets directly over the flame skin-side down. Close the top and leave the flames on high until the salmon skin is blackened and crispy (about 5 minutes).
- Turn off the heat from directly under the salmon and turn the remaining burners to medium. Cook with the top closed until the salmon registers 130 F. in the thickest part. (10 to 20 minutes, depending on the thickness of the salmon). Leave the salmon skin-side down the entire time and do not flip over.