13 Quick Grilled Salmon Dry Rub Recipes For Easy Cooking

There’s nothing like the ease of grilling salmon to bring out its delicious flavors. A simple dry rub can make all the difference, elevating the taste to new heights. Whether you love the bright notes of lemon or the warm kick of chipotle, these 13 recipes will add a delightful twist to your meals. Get ready to impress your family and friends with these flavorful rubs. Let’s make grilling salmon your new favorite thing!

Classic Lemon Herb Dry Rub

Grilled salmon is a delightful dish that combines the rich, buttery flavor of salmon with the vibrant and zesty notes of a lemon herb dry rub. This classic preparation method infuses the fish with herbs and citrus, creating a fresh and aromatic profile that’s perfect for any occasion.

The dry rub not only enhances the natural taste of the salmon but also forms a flavorful crust when grilled, adding a satisfying texture to each bite. This recipe is perfect for a family dinner or a small gathering, serving 4-6 people.

The lemon herb dry rub is simple to make and uses common pantry ingredients, guaranteeing that you can whip up this delicious dish without a lengthy shopping list. Paired with your choice of sides, such as a fresh salad or roasted vegetables, this grilled salmon is sure to impress.

Ingredients (Serves 4-6):

• 4-6 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 2 tablespoons lemon zest
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Salmon: Begin by rinsing the salmon fillets under cold water and pat them dry with paper towels. This step guarantees that the dry rub adheres well to the fish.
2. Make the Dry Rub: In a small bowl, combine the lemon zest, dried thyme, dried rosemary, garlic powder, onion powder, salt, and black pepper. Mix well to guarantee the ingredients are evenly distributed.
3. Season the Salmon: Rub the salmon fillets with olive oil on all sides. This helps the dry rub stick to the fish and prevents it from sticking to the grill. Evenly sprinkle the dry rub over each fillet, pressing it gently into the flesh.
4. Preheat the Grill: Heat your grill to medium-high heat, approximately 400°F (200°C). Ensure the grates are clean and lightly oiled to prevent the salmon from sticking.
5. Grill the Salmon: Place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork.
6. Serve: Remove the salmon from the grill and let it rest for a minute or two. Serve with lemon wedges for an extra burst of citrus flavor.

Extra Tips:

When grilling salmon, it’s important to monitor the cooking time closely as overcooked salmon can become dry. If you’re unsure, use a food thermometer to check that the internal temperature has reached 145°F (63°C).

For added flavor, consider marinating the salmon with olive oil and lemon juice for about 30 minutes before applying the dry rub. This can help to further infuse the fish with moisture and enhance the overall taste.

Finally, always let your salmon rest after grilling to allow the juices to redistribute, guaranteeing each bite is tender and succulent.

Smoky Chipotle Dry Rub

If you’re looking to add a spicy and smoky twist to your grilled salmon, this Smoky Chipotle Dry Rub recipe is perfect for you. The combination of chipotle powder, smoked paprika, and other spices creates a robust flavor profile that complements the richness of salmon beautifully.

This dry rub is easy to prepare and will transform your grilled fish into a mouthwatering dish that’s certain to impress your family and friends. The dry rub enhances the natural flavors of the salmon without overpowering it.

By using this rub, you can enjoy a well-balanced meal that’s both healthy and delicious. Ideal for a weekend barbecue or a family dinner, this dish isn’t only quick to prepare but also a crowd-pleaser.

Here’s how you can make this delightful Smoky Chipotle Dry Rub Grilled Salmon for 4-6 people.

Ingredients:

• 1/4 cup brown sugar
• 2 tablespoons chipotle powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pounds salmon fillets (skin-on)

Instructions:

1. Prepare the Dry Rub: In a small bowl, combine the brown sugar, chipotle powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

2. Season the Salmon: Place the salmon fillets on a large plate or baking sheet. Pat them dry with paper towels to remove any excess moisture. Generously sprinkle the dry rub over the salmon fillets, making sure each piece is well-coated on all sides.

Gently press the rub into the flesh with your fingers to help it adhere.

3. Preheat the Grill: Preheat your grill to medium-high heat, around 375-400°F (190-200°C). If using a charcoal grill, make sure the coals are evenly distributed to provide consistent heat.

4. Grill the Salmon: Once the grill is hot, lightly oil the grates to prevent sticking. Place the salmon fillets skin-side down on the grill. Close the lid and cook for about 6-8 minutes, depending on the thickness of the fillets.

Flip the salmon carefully and grill for another 4-6 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

5. Rest and Serve: Remove the salmon from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute throughout the fish, making it more tender and flavorful.

Serve the grilled salmon with your choice of sides, such as grilled vegetables or a fresh salad.

Extra Tips:

When applying the dry rub, make sure the salmon is completely dry to make certain the spices adhere properly. If you’re not cooking the salmon immediately, you can apply the dry rub and let it marinate in the refrigerator for up to an hour to intensify the flavors.

Keep a close eye on the grill to avoid overcooking the salmon, as it can become dry if left on the heat for too long. Experiment with different sides to complement the smoky and spicy notes of the chipotle rub for a well-rounded meal.

Sweet and Spicy Cajun Dry Rub

Grilled salmon is a delightful dish that combines the rich, natural flavors of the fish with a variety of seasonings. One way to elevate this dish is with a Sweet and Spicy Cajun Dry Rub that will excite your taste buds. This rub combines the perfect blend of sweet and heat, making it an ideal choice for a summer barbecue or a cozy indoor grill session.

The savory notes from the Cajun spices, combined with a touch of sweetness, create a harmonious balance that complements the salmon perfectly.

The Sweet and Spicy Cajun Dry Rub is easy to prepare and can be made with ingredients you likely already have in your pantry. It’s a versatile recipe that can be adjusted to suit your taste preferences, whether you prefer a little more spice or a bit more sweetness.

Once the rub is ready, all you need is some fresh salmon fillets, and you’re on your way to enjoying a deliciously flavored meal that will impress your family and friends.

Ingredients (serving size: 4-6 people):

• 4-6 salmon fillets
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Dry Rub: In a small bowl, combine the brown sugar, smoked paprika, onion powder, garlic powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper. Mix well to verify all the ingredients are evenly distributed.
2. Prepare the Salmon: Pat the salmon fillets dry with a paper towel to remove any excess moisture. This will help the rub adhere better to the fish.
3. Apply the Rub: Drizzle olive oil over each salmon fillet, verifying that each piece is lightly coated. Sprinkle the prepared Cajun dry rub generously over both sides of the salmon, pressing it gently into the flesh to guarantee it sticks.
4. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, verify the coals are evenly spread. For a gas grill, heat it to about 400°F (200°C).
5. Grill the Salmon: Place the salmon fillets on the grill, skin side down. Close the grill lid and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The flesh should turn opaque and slightly firm to the touch.
6. Serve: Once cooked, remove the salmon from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute throughout the fish, enhancing its flavor.

Extra Tips:

For best results, choose fresh, high-quality salmon fillets. If you’re not a fan of spicy food, reduce the amount of cayenne pepper in the dry rub. Alternatively, if you love the heat, feel free to add an extra pinch.

To prevent the salmon from sticking to the grill, make sure the grates are clean and well-oiled before cooking. Additionally, consider serving the grilled salmon with lemon wedges on the side to add a revitalizing citrus touch that brightens up the overall flavor of the dish.

Zesty Citrus and Dill Dry Rub

Grilled salmon is a delightful dish that combines the natural flavors of the fish with aromatic spices and herbs. One of the best ways to enhance the flavor of grilled salmon is by using a dry rub. The Zesty Citrus and Dill Dry Rub is a perfect blend of tangy and fresh ingredients that complement the rich taste of salmon. This recipe will guide you through creating a vibrant and flavorful dish that’s perfect for family dinners or entertaining guests.

The Zesty Citrus and Dill Dry Rub infuses the salmon with a revitalizing citrus flavor paired with the earthy, aromatic notes of dill. This simple yet effective dry rub not only enhances the taste but also aids in creating a beautiful crust on the salmon as it grills. Perfect for a serving size of 4-6 people, this recipe will surely become a favorite. Let’s get started!

Ingredients (Serving Size: 4-6 people):

• 4 salmon fillets (about 6 ounces each)
• 1 tablespoon lemon zest
• 1 tablespoon lime zest
• 2 teaspoons dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Dry Rub: In a small bowl, combine the lemon zest, lime zest, dried dill, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to confirm that all the ingredients are evenly distributed.
2. Prepare the Salmon: Pat the salmon fillets dry with a paper towel. This step is essential as it helps the dry rub adhere to the fish better and guarantees a nice crust when grilled.
3. Apply the Rub: Drizzle the olive oil over the salmon fillets and rub it in gently. Then, evenly coat each fillet with the prepared dry rub. Make sure to cover all sides for maximum flavor.
4. Preheat the Grill: Preheat your grill to medium-high heat. It should reach a temperature of about 375°F to 400°F, which is ideal for cooking salmon.
5. Grill the Salmon: Place the salmon fillets on the preheated grill, skin side down. Grill for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook, as this can dry out the fish.
6. Serve: Once done, remove the salmon from the grill and let it rest for a minute or two. Serve hot with your choice of sides, such as grilled vegetables or a fresh salad.

Extra Tips:

When grilling salmon, it’s important to keep a close eye on the cooking time. Salmon cooks quickly, and overcooking can result in a dry, less flavorful dish. If you’re unsure about doneness, use a meat thermometer to check; the internal temperature should reach 145°F.

Additionally, if you prefer a smokier flavor, consider using a cedar plank on the grill. Soak the plank in water for at least an hour before placing it over the grill, and then cook the salmon directly on the plank. This will impart a wonderful, smoky aroma to your dish.

Mediterranean Herb Dry Rub

Grilled salmon is a delectable dish that can be elevated with the right combination of herbs and spices. One of the best ways to enhance the flavor of salmon is by using a Mediterranean herb dry rub. This flavorful and aromatic blend of herbs will infuse the fish with a delightful taste that’s both fresh and savory.

The combination of herbs like oregano, thyme, and rosemary, along with a hint of garlic and lemon zest, creates a perfect balance that complements the natural richness of the salmon.

When preparing Grilled Salmon with Mediterranean Herb Dry Rub, it’s crucial to let the rub sit on the fish for a while before grilling. This allows the flavors to penetrate the salmon, guaranteeing that every bite is packed with taste. Whether you’re hosting a summer barbecue or preparing a special dinner, this recipe is sure to impress your guests with its vibrant flavors and enticing aroma.

Ingredients (serving size: 4-6 people):

• 2 pounds of salmon fillet
• 2 tablespoons dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• Zest of 1 lemon
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Dry Rub: In a small bowl, mix the dried oregano, dried thyme, dried rosemary, garlic powder, salt, pepper, paprika, and lemon zest. Stir well to guarantee all the herbs and spices are evenly distributed.
2. Prepare the Salmon: Rinse the salmon fillet under cold water and pat it dry with paper towels. Place the salmon on a large plate or cutting board, skin side down.
3. Apply the Dry Rub: Drizzle the olive oil over the salmon and rub it in gently using your fingers. Evenly sprinkle the Mediterranean herb dry rub over the salmon fillet, pressing it slightly to adhere.
4. Marinate: Allow the salmon to marinate with the dry rub for at least 30 minutes at room temperature. If you have more time, marinate in the refrigerator for up to two hours for deeper flavor penetration.
5. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are glowing red with a layer of white ash.
6. Grill the Salmon: Place the salmon fillet on the grill, skin side down. Cover and grill for 6-8 minutes per inch of thickness, or until the salmon is cooked through and flakes easily with a fork.
7. Serve: Once done, remove the salmon from the grill and let it rest for a few minutes before serving. Garnish with additional lemon zest or fresh herbs if desired.

Extra Tips:

When grilling salmon, it’s important to verify the grill is well-oiled to prevent sticking. Using a fish spatula can also make it easier to turn the fish without breaking it apart.

If you prefer a smokier flavor, add some wood chips to the grill while cooking. Remember, salmon continues to cook slightly even after being removed from the grill, so be careful not to overcook it.

Enjoy your Grilled Salmon with Mediterranean Herb Dry Rub, a dish that’s both simple and sophisticated!

Maple Brown Sugar Dry Rub

Maple Brown Sugar Dry Rub Grilled Salmon is a delicious and easy-to-make dish that brings out the natural flavors of salmon with a sweet and savory kick. This dry rub combines the rich sweetness of maple syrup and brown sugar with a blend of spices to create a mouthwatering crust on the salmon. It’s perfect for a summer barbecue or a cozy family dinner.

Whether you’re a seasoned griller or a beginner in the kitchen, this recipe is straightforward and guarantees a delicious result. This recipe serves 4-6 people and only takes a few minutes to prepare before grilling to perfection. The maple brown sugar dry rub infuses the salmon with flavor while allowing the natural taste of the fish to shine through.

The key to success with this dish is to make sure the salmon is cooked to the right level of doneness, allowing the flavors to meld together while keeping the fish moist and tender.

Ingredients for Maple Brown Sugar Dry Rub Grilled Salmon:

• 4-6 salmon fillets (about 6 ounces each)
• 1/4 cup brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)

Cooking Instructions:

1. Prepare the Salmon: Start by rinsing the salmon fillets under cold water and patting them dry with paper towels. This step helps the dry rub stick better to the fish.
2. Mix the Dry Rub: In a small bowl, combine the brown sugar, maple syrup, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir until all the ingredients are well combined.
3. Apply the Rub: Generously coat each salmon fillet with the maple brown sugar dry rub mixture. Gently press the mixture onto the fish to make sure it adheres well.
4. Preheat the Grill: Preheat your grill to medium-high heat (about 400°F/200°C). Make sure the grates are clean and lightly oiled to prevent the salmon from sticking.
5. Grill the Salmon: Place the salmon fillets skin-side down on the preheated grill. Close the lid and grill for about 5-7 minutes. Carefully flip the salmon and grill for an additional 3-5 minutes or until the salmon is just cooked through and flakes easily with a fork.
6. Rest and Serve: Remove the salmon from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring the salmon is moist and flavorful.

Extra Tips:

For the best results, choose fresh, high-quality salmon fillets. If using frozen salmon, make sure it’s completely thawed and patted dry before applying the rub.

Adjust the cayenne pepper to your preferred level of spice. If you prefer a milder flavor, you can omit it entirely. Additionally, keeping a close eye on the salmon while grilling will prevent overcooking, which can dry out the fish.

If you don’t have a grill, this recipe can also be adapted for an oven or stovetop cooking method by using a grill pan or baking sheet.

Garlic and Parmesan Dry Rub

Grilled salmon is a versatile and delicious dish that can be elevated with the right combination of spices. One such combination is the Garlic and Parmesan Dry Rub, which adds a savory and aromatic crust to the salmon. The dry rub blends the robust flavors of garlic and parmesan with a hint of herbs, creating a mouthwatering crust that perfectly complements the rich taste of salmon. This recipe is ideal for a summer barbecue or a cozy family dinner.

The preparation is simple and requires minimal ingredients, making it a go-to recipe for both seasoned chefs and home cooks. By applying the dry rub generously to the salmon fillets, you’ll guarantee that every bite is full of flavor. Grilling the salmon enhances its natural flavors and gives it a slightly smoky taste that pairs well with the savory rub. This dish is designed to serve 4-6 people, providing a satisfying and healthy meal for your family or guests.

Ingredients (Serves 4-6):

• 4-6 salmon fillets (about 6 ounces each)
• 4 tablespoons grated Parmesan cheese
• 2 tablespoons garlic powder
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• Lemon wedges, for serving

Instructions:

1. Prepare the Salmon: Rinse the salmon fillets under cold water and pat them dry with paper towels. This helps the dry rub adhere better to the fish.
2. Make the Dry Rub: In a small bowl, mix together the Parmesan cheese, garlic powder, dried basil, dried oregano, salt, and black pepper. Stir until the ingredients are well combined.
3. Apply the Dry Rub: Drizzle olive oil over both sides of the salmon fillets. This will help the rub stick to the fish and add a bit of moisture. Generously sprinkle the dry rub mixture onto both sides of each fillet, pressing it in gently with your fingers to confirm it adheres well.
4. Preheat the Grill: Heat your grill to medium-high heat. If using a charcoal grill, wait until the coals are covered with white ash. For a gas grill, preheat for about 10 minutes with the lid closed.
5. Grill the Salmon: Place the salmon fillets skin-side down on the grill grates. Cover and cook for about 6-8 minutes, then carefully flip the fillets and grill for an additional 4-6 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve: Remove the salmon from the grill and let it rest for a couple of minutes. Serve with lemon wedges on the side for a fresh burst of citrus flavor.

Extra Tips:

When grilling salmon, it’s important to keep an eye on the cooking time to prevent it from drying out. Using a meat thermometer can help ascertain the salmon reaches an internal temperature of 145°F, indicating it’s cooked through.

If you’re concerned about the salmon sticking to the grill, consider using a fish grilling basket or lightly oil the grill grates before cooking. For an extra kick, add a pinch of red pepper flakes to the dry rub.

Enjoy your Garlic and Parmesan Dry Rub Grilled Salmon with a side of roasted vegetables or a fresh garden salad for a complete meal.

Asian Five Spice Dry Rub

Grilled salmon is a delicious and healthy dish that’s elevated with the use of a flavorful dry rub. The Asian Five Spice Dry Rub adds a unique twist, infusing the salmon with a blend of sweet, savory, and aromatic spices. This dish is perfect for a family dinner or a small gathering, offering a delightful taste of Asian-inspired cuisine. The rub is easy to prepare and can be adjusted to cater to personal preferences, making it a versatile option for any occasion.

The key to this recipe is the combination of spices that make up the Asian Five Spice mix. Typically, this includes star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, but variations can include other spices like ginger or nutmeg. When applied to salmon, this blend creates a crust that locks in moisture and enhances the natural flavors of the fish. Paired with a side of steamed vegetables or rice, this dish is sure to impress.

Ingredients (Serves 4-6):

• 4 to 6 salmon fillets (about 6 ounces each)
• 2 tablespoons of Asian Five Spice powder
• 1 tablespoon of brown sugar
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 tablespoon of olive oil
• Lemon wedges, for serving (optional)

Cooking Instructions:

1. Prepare the Dry Rub: In a small bowl, combine the Asian Five Spice powder, brown sugar, salt, and black pepper. Mix well to guarantee the spices are evenly distributed.
2. Season the Salmon: Pat the salmon fillets dry with a paper towel. Rub olive oil over each fillet to help the dry rub adhere. Generously coat each fillet with the prepared spice mixture, ensuring an even layer on all sides.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, confirm the coals are evenly distributed for consistent cooking. Alternatively, you can use a grill pan on your stovetop.
4. Grill the Salmon: Place the salmon fillets on the grill, skin-side down, and cook for about 4-5 minutes. Carefully flip the fillets and cook for another 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve the Dish: Remove the salmon from the grill and let it rest for a minute or two. Serve with lemon wedges on the side for an added burst of freshness.

Extra Tips:

For the best results, choose fresh salmon fillets with skin, as the skin helps keep the fish moist during grilling. If you prefer a more intense flavor, prepare the rub in advance and let the salmon marinate in the refrigerator for up to two hours before grilling.

Monitor the grill temperature closely to prevent the spices from burning, especially with the sugar content in the rub. Finally, don’t forget to oil the grill grates before placing the salmon to prevent sticking.

Spicy Sriracha Lime Dry Rub

Grilled salmon is a favorite among seafood lovers, and when paired with a flavorful dry rub, it becomes a culinary masterpiece. The Spicy Sriracha Lime Dry Rub is a bold and zesty blend that adds a fiery kick and invigorating citrus note to the rich, buttery texture of salmon. This dry rub is perfect for those who enjoy a bit of heat in their meals, as the sriracha provides a spicy punch balanced by the tanginess of lime zest.

This dry rub is easy to prepare and elevates the natural flavors of the salmon, making it an ideal dish for a summer barbecue or a cozy dinner at home. The combination of spices creates a crust that locks in the moisture of the fish while imparting a depth of flavor that’s sure to impress. Whether you’re a seasoned grill master or a beginner in the kitchen, this recipe is simple to follow and guarantees delicious results for a serving size of 4-6 people.

Ingredients for Spicy Sriracha Lime Dry Rub Grilled Salmon:

• 4-6 salmon fillets (about 6-8 oz each)
• 3 tablespoons Sriracha powder
• 2 teaspoons lime zest
• 1 tablespoon brown sugar
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• Olive oil for brushing

Cooking Instructions:

1. Prepare the Salmon Fillets: Begin by rinsing the salmon fillets under cold water and patting them dry with paper towels. This guarantees that the rub adheres well to the fish.
2. Mix the Dry Rub: In a small bowl, combine the Sriracha powder, lime zest, brown sugar, garlic powder, paprika, salt, black pepper, and cumin. Stir the ingredients together until they’re well mixed.
3. Season the Salmon: Place the salmon fillets on a clean surface or a baking sheet. Brush each fillet lightly with olive oil to help the rub stick, then generously coat both sides of the fillets with the dry rub mixture, pressing gently to adhere.
4. Preheat the Grill: Heat your grill to medium-high, approximately 400°F (200°C). Confirm the grates are clean and well-oiled to prevent the fish from sticking.
5. Grill the Salmon: Place the seasoned salmon fillets on the grill, skin side down if applicable. Grill for 4-5 minutes per side, depending on the thickness of the fillets, until the fish is opaque and flakes easily with a fork.
6. Rest and Serve: Once cooked, remove the salmon from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, guaranteeing a moist and flavorful dish.

Extra Tips:

For the best results, choose fresh, high-quality salmon, as its natural flavors will complement the spicy rub. If you can’t find Sriracha powder, you can substitute with a hot chili powder, but adjust the quantity to taste.

To enhance the citrus flavor, serve the grilled salmon with extra lime wedges. Additionally, if grilling isn’t an option, you can use an oven broiler to cook the salmon; just place it on a broiler pan and cook for the same time as you’d on the grill.

Remember to keep an eye on the salmon to avoid overcooking, as it can dry out quickly.

Honey Mustard Dry Rub

Grilled salmon is a delicious and healthy option for any meal, and the right dry rub can elevate its flavor to new heights. This honey mustard dry rub combines the tangy sweetness of honey with the sharp bite of mustard and a blend of spices to create a mouthwatering crust on the salmon.

When grilled to perfection, the salmon remains juicy and tender, while the dry rub forms a flavorful, slightly caramelized coating that complements the natural richness of the fish.

This recipe is designed to serve 4-6 people, making it perfect for a family dinner or a small gathering with friends. The honey mustard dry rub is easy to prepare and can be made in advance, allowing you to spend less time in the kitchen and more time enjoying your meal.

Pair the grilled salmon with a side of roasted vegetables or a fresh salad for a complete and satisfying dish.

Ingredients for 4-6 servings:

• 4-6 salmon fillets (6-8 ounces each)
• 2 tablespoons honey
• 2 tablespoons mustard powder
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Dry Rub: In a small bowl, combine the mustard powder, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well until all the ingredients are evenly distributed.
2. Coat the Salmon: Pat the salmon fillets dry with paper towels to remove any excess moisture. Brush each fillet lightly with olive oil to help the dry rub adhere. Evenly sprinkle the honey mustard dry rub over the fillets, pressing gently to confirm it sticks to the flesh.
3. Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F (200°C). Make sure the grates are clean and lightly oil them to prevent the salmon from sticking.
4. Grill the Salmon: Place the salmon fillets on the grill, skin-side down. Close the lid and grill for about 4-5 minutes. Carefully flip the salmon using a spatula and grill for an additional 3-4 minutes on the other side, or until the salmon is cooked through and flakes easily with a fork.
5. Rest and Serve: Remove the salmon from the grill and let it rest for a couple of minutes before serving. This allows the juices to redistribute, confirming a moist and flavorful bite.

Extra Tips:

For best results, choose wild-caught salmon for its superior flavor and texture. Additionally, if you prefer a less spicy rub, reduce the amount of cayenne pepper or omit it altogether.

If you don’t have a grill, this recipe can also be made using a grill pan on the stovetop or broiled in the oven. To add an extra layer of flavor, consider basting the salmon with a mixture of honey and Dijon mustard during the last few minutes of grilling. Enjoy this dish with a squeeze of fresh lemon juice for a revitalizing finish.

Savory Thyme and Rosemary Dry Rub

When it comes to grilling salmon, one of the most delightful ways to enhance its natural flavors is by using a dry rub. The Savory Thyme and Rosemary Dry Rub is a perfect blend of earthy herbs and spices that complement the richness of the salmon without overpowering it. This recipe brings together the aromatic qualities of thyme and rosemary with a few other key ingredients that work in harmony to create a grilled dish that’s both fragrant and flavorful.

Ideal for a weekend barbecue or a special family dinner, this recipe serves 4-6 people, making it perfect for sharing. The dry rub not only adds a delicious crust to the salmon but also helps lock in moisture, guaranteeing a juicy and tender bite every time. Whether you’re a seasoned griller or a beginner, this recipe is sure to impress your guests and elevate your salmon game.

Ingredients for 4-6 Servings:

• 2 pounds of salmon fillets
• 2 tablespoons dried thyme
• 2 tablespoons dried rosemary
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon brown sugar
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Dry Rub: In a small bowl, combine the dried thyme, dried rosemary, garlic powder, onion powder, salt, black pepper, paprika, and brown sugar. Mix well until all the ingredients are evenly distributed.
2. Prepare the Salmon: Rinse the salmon fillets under cold water and pat them dry with a paper towel. Lay them out on a clean surface or a large plate.
3. Apply the Rub: Drizzle the olive oil over the salmon fillets, rubbing it in gently to coat the surface. Evenly sprinkle the prepared dry rub over the salmon, making sure all sides are covered. Gently press the rub into the fish to help it adhere.
4. Preheat the Grill: Heat your grill to medium-high, approximately 375-400°F (190-204°C). If using a charcoal grill, make sure the coals are hot and well-distributed.
5. Grill the Salmon: Place the salmon fillets skin-side down on the grill. Close the lid and cook for about 6-8 minutes. Carefully flip the fillets and grill for an additional 4-5 minutes or until the salmon is opaque and flakes easily with a fork.
6. Remove and Rest: Remove the salmon from the grill and let it rest for a few minutes. This allows the juices to redistribute, guaranteeing a moist and flavorful bite.

Extra Tips:

When grilling salmon, it’s important to keep an eye on the cooking time as it can overcook quickly. To prevent sticking, make sure your grill grates are clean and well-oiled before placing the fish on them.

If you prefer a smokier flavor, consider using a cedar plank on the grill. This recipe can also be adapted for oven cooking; simply preheat your oven to 400°F (204°C) and bake the salmon for about 12-15 minutes.

Always use a meat thermometer to check that the internal temperature reaches 145°F (63°C) for perfectly cooked salmon.

Blackened Cajun Dry Rub

Blackened Cajun Dry Rub is a flavorful and spicy seasoning blend that brings a taste of Louisiana to your grilled salmon. This dry rub combines a variety of herbs and spices to create a bold and fiery crust that perfectly complements the rich, buttery flavor of salmon.

When grilled to perfection, the Blackened Cajun Dry Rub adds a smoky, spicy kick that enhances the natural flavors of the fish, making it a delightful dish for any occasion.

To prepare Blackened Cajun Salmon, you’ll first need to create the dry rub. This rub isn’t only simple to make but also versatile, allowing you to adjust the spice level to your preference. The combination of paprika, cayenne pepper, garlic powder, and other spices creates a deeply flavorful coating that chars beautifully on the grill.

Whether you’re hosting a summer barbecue or looking for a quick weeknight dinner, this grilled salmon recipe is sure to impress your family and friends.

Ingredients for Blackened Cajun Dry Rub for Grilled Salmon (Serves 4-6):

• 2 tablespoons paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4-6 salmon fillets (6-8 ounces each)
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Dry Rub: In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Mix well to guarantee all the spices are evenly distributed.
2. Season the Salmon: Pat the salmon fillets dry with paper towels to remove any excess moisture. Brush each fillet lightly with olive oil on both sides. Generously sprinkle the dry rub over the fillets, pressing it gently into the flesh to guarantee it adheres well.
3. Preheat the Grill: Preheat your grill to medium-high heat, approximately 375°F to 400°F (190°C to 205°C). If using a charcoal grill, guarantee the coals are evenly distributed and have a light layer of white ash.
4. Grill the Salmon: Place the salmon fillets on the grill, skin-side down if the skin is left on. Grill for about 4-5 minutes on the first side, or until the salmon easily releases from the grill grates. Flip the fillets carefully and grill for an additional 3-4 minutes, or until the salmon is opaque and flakes easily with a fork.
5. Remove and Rest: Once the salmon is cooked through, remove it from the grill and let it rest for a few minutes before serving. This rest period allows the juices to redistribute throughout the fish, guaranteeing a moist and tender bite.

Extra Tips:

For an even deeper flavor, you can prepare the salmon with the dry rub a few hours in advance and let it marinate in the refrigerator. This allows the spices to permeate the fish more thoroughly.

If you prefer a less spicy version, adjust the amount of cayenne pepper to suit your taste. Additionally, make sure your grill is well-oiled before cooking to prevent the salmon from sticking.

If you don’t have access to a grill, you can achieve similar results using a cast-iron skillet on the stovetop.

Sweet Paprika and Cumin Dry Rub

Grilled salmon is a delicious and healthy option for any meal, and using a dry rub can elevate its flavor to a new level. This Sweet Paprika and Cumin Dry Rub recipe is a perfect blend of spices that complements the natural richness of the salmon. The sweet and smoky notes of paprika combined with the earthy warmth of cumin create a mouthwatering crust on the salmon that’s both flavorful and aromatic.

Whether you’re hosting a summer barbecue or simply preparing a weeknight dinner, this dish is bound to impress. This recipe is designed to serve 4-6 people, making it an ideal choice for a family meal or small gathering. The combination of spices in the dry rub enhances the salmon’s flavor without overpowering it, allowing the fish’s natural taste to shine through.

As an added bonus, this recipe is quick and easy to prepare, requiring minimal ingredients and effort. With just a few simple steps, you’ll have a delicious, restaurant-quality dish ready to serve.

Ingredients for 4-6 servings:

• 4-6 salmon fillets
• 2 tablespoons sweet paprika
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons olive oil

Cooking Instructions:

1. Prepare the Dry Rub: In a small bowl, combine the sweet paprika, ground cumin, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix the spices thoroughly to guarantee an even blend.
2. Prepare the Salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. This helps the dry rub adhere better to the fish.
3. Apply the Dry Rub: Drizzle the olive oil over the salmon fillets, rubbing it in gently to coat evenly. Then, generously apply the dry rub mixture to each fillet, pressing it in with your fingers to make sure it sticks well. Make sure all sides of the salmon are covered with the rub.
4. Preheat the Grill: Preheat your grill to medium-high heat (about 400°F or 200°C). Confirm the grill grates are clean and lightly oiled to prevent the salmon from sticking.
5. Grill the Salmon: Place the salmon fillets skin-side down on the grill. Close the lid and cook for about 6-8 minutes per side, depending on the thickness of the fillets. The salmon should have a nice char and reach an internal temperature of 145°F (63°C).
6. Rest and Serve: Remove the salmon from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, guaranteeing a moist and flavorful fillet.

Extra Tips:

For best results, choose salmon fillets that are of similar thickness to ensure even cooking. If your grill has a hot and cooler side, you can start by searing the salmon over direct heat and then move it to indirect heat to finish cooking. This prevents the outside from burning while the inside cooks through.

If you prefer a less spicy rub, you can reduce or omit the cayenne pepper. Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days and can be enjoyed cold or reheated.

Enjoy your Grilled Salmon with Sweet Paprika and Cumin Dry Rub with a side of your choice, such as a fresh salad or roasted vegetables.