BBQ Grilled Salmon with Dry Rub

BBQ Grilled Salmon with Dry Rub

Fire up the grill for this show-stopping BBQ Grilled Salmon that balances sweet, smoky, and spicy flavors in perfect harmony. Premium Copper River salmon gets transformed with a caramelizing dry rub that forms an irresistible crust while protecting the fish's natural moisture. Surrounded by charred vegetables and served with bright grilled citrus, this dish brings restaurant-quality outdoor cooking to your backyard.

Ingredients

For the Dry Rub:

• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Salmon:

• 4 (6-ounce) Copper River salmon fillets, skin-on
• 2 tablespoons olive oil

For the Grilled Vegetables:

• 1 bunch of green onions
• 2 bell peppers, cut into wide rings
• 1 large red onion, cut into wide rings
• 2-4 corn on the cob, cut in half
• 2 tablespoons olive oil
• Salt and pepper to taste

For Serving:

• 2 grilled lemon halves

Instructions

Prepare the Dry Rub:

1. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper.
2. Mix all ingredients thoroughly.

Prepare the Salmon:

1. Pat salmon fillets very dry.
2. Lightly brush with olive oil.
3. Sprinkle the dry rub evenly over the flesh side only.
4. Press gently to adhere.
5. Let sit for 15-20 minutes to allow flavors to penetrate.

Prepare the Vegetables:

1. Drizzle green onions, bell pepper, and red onion wedges lightly with olive oil.
2. Season with salt and pepper.

Grill the Salmon and Vegetables:

1. Preheat your grill to medium-high heat (around 350 - 375°F).
2. Clean and oil the grates well to prevent sticking.
3. Place salmon skin-side down and don't move it.
4. Add the prepared vegetables around the salmon.
5. Close the lid and grill for about 6-7 minutes.
6. Turn the vegetables but not the salmon.
7. Continue grilling with lid closed for another 3-5 minutes.
8. The dry rub will create a beautiful, caramelized crust.

Plating (Casual Style):

1. Use a large wooden serving board, platter, or sheet pan with parchment paper.
2. Place grilled veggies on the board.
3. Arrange salmon fillets on top of the veggies.
   
4. Add grilled lemon halves for squeezing.

Doneness Test

The salmon should release fairly easily from the grill. It should be opaque with a slight translucence in the center. For medium doneness, the internal temperature should be around 125-130°F (52-54°C).