Grilled Salmon with a Rockin’ Rub
By Monica Bhide
August 2006
Serves 4
| Rockin' Rub |
| 1 |
teaspoon ground chipotle pepper |
| 1 |
teaspoon kosher salt |
| 1 |
teaspoon lemon pepper |
| About the Chef |
| Judith Fertig is known for her expertise in Midwestern cuisine. Her recipes are creative and simple to prepare. Her Prairie Home Cooking was nominated for both the James Beard and IACP cookbook awards. Judith’s latest book is Weeknight Grilling with the BBQ Queens: Making Meals Fast and Fabulous by Karen Adler and Judith Fertig (Harvard Common Press, 2006). |
| Salmon |
| 4 |
(6-ounce) salmon fillets |
|
Olive oil for brushing |
In a small bowl, combine the chipotle, salt, and lemon pepper. Set aside.
Prepare a medium-hot fire in your grill. Measure the thickness of the salmon fillet in the thickest part; it should be about ¾ to 1 inch thick. You grill salmon for 10 minutes per inch of thickness.
Brush both sides of the salmon fillets with the olive oil. Sprinkle the flesh side with the Rockin’ Rub.
Grill the salmon, flesh side down first, for 4 to 5 minutes. Turn and finish grilling.
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