Pink Salmon with Smokey BBQ Rub

Low and slow is the way to go, when cooking salmon on the BBQ. This herbaceous and smokey rub recipe that our friend and Chef Cory Walby of Saturday Night Test Kitchen created for us in partnership with Go Wild BC Salmon, is sure to impress. The key for this pink salmon dish, or cooking any salmon species, is making sure the fish stays off the direct heat to allow it to cook gently and evenly, in order not to release any of the albumin (which is the protein that turns white and gets pushed to the surface of the fish). So heat up your grill and let’s get cooking!

Ingredients

• 1 full side of wild Skipper Otto salmon (pink was used in photo)
• 1 tbsp grapeseed oil (or substitute any other oil preference)

BBQ Rub

This rub is very versatile and can be used in different applications, and with other sources of protein.

• 1 Tbsp sea salt (fine)
• 1 Tbsp brown sugar
• 1/2 tsp turmeric powder
• 1 Tbsp smoked paprika
• 2 Tbsp onion powder
• 1 tsp garlic powder
• 1/2 tsp ground chipotle powder
• 1/2 tsp white pepper
• 1 tsp dried oregano
• 1 tsp dried thyme

Directions

1. Preheat the bbq to 275 degrees – turn half the burners onto a medium low temperature, with the other half of the burners turned off.
2. Pat dry and coat flesh side of salmon filet in a thin layer of oil.
3. In a separate bowl, combine all of the rub ingredients together and mix well.
4. Using about 1 tbsp or so, sprinkle the rub generously over the flesh of the salmon and coat well. Allow the rub to set on the salmon for approximately 5 minutes
5. When the rub becomes tacky and slightly wet looking, transfer the salmon filet onto aluminum foil.
6. Once the BBQ has come to temperature, lay the foil and salmon onto the cold side of the BBQ. Close the lid on the grill, and set timer for 10 minutes.
7. After 10 minutes, open the grill and rotate the foil and salmon 180 degrees to allow the salmon filet to cook evenly. Close the lid on the grill and set timer for 5 minutes.
8. After 5 minutes, check the salmon, which should be cooked to a perfect medium. Cook longer if that is your preference.
9. Remove from grill and serve.

Serve this recipe with a grilled vegetables of your choice, along with grilled lemon or limes and garnish with finely diced chives – Enjoy!

Additional notes:  This rub is very versatile and can work in many different applications. If you are planning on using this rub for direct grilling with your salmon, it would be ideal to omit the brown sugar as it can brown and burn quickly. If you crave the sweetness, add a glaze of butter and honey to the flesh at the end of the cooking to add an additional level of flavour!

Servings: 4-6 people

Cook time: 15-20 minutes depending on thickness of filet (prep time 10 minutes)

Source: Chef Cory Walby – check him out on Instagram at @saturday_night_test_kitchen and Go Wild BC Salmon