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Amazing Grilled Salmon with Marsh’s Sitka Salmon Rub
We made this blend in collaboration with our friends as Sitka Salmon Shares. They are a sustainable fishery located in Sitka, Alaska, that sells shares of sustainably harvested fish, much like you would purchase a CSA produce share. Their seafood is some of the best I have ever had and their dedication to sustainability is second to none. You can get more information and even order a share here Sitka Salmon Shares.
When Marsh Skeele contacted a few years ago about creating a spice blend to compliment their salmon shares, I was really excited. In addition to being a fisherman, Marsh is an excellent cook and it was exciting to get to know him and the flavors he wanted to highlight with the spice blend. I think we came up with something really special, using a combination of herbs and spices that compliment the subtle flavor of salmon that really works great with any seafood.
In this recipe, we make a simple grilled salmon using Marsh’s Sitka Salmon Rub and we also create a basic compound butter to finish the dish.
- Two 4 ounce fillets of salmon
- 1.5 Tablespoons Marsh’s Sitka Salmon Rub
- 1–2 Tablespoons Butter
- 1 Tablespoon Cooking Oil
- 1 lemon wedge (optional)
- At least 30 minutes before cooking sprinkle 1 tablespoon of Marsh’s Sitka Salmon Rub over the salmon to coat.
- Prepare your grill for direct heat cooking
- Combine butter with the remaining 1/2 tablespoon of Marsh’s Sitka Salmon Rub and set aside. You can briefly heat the butter to soften and this will make it easier to combine
- Fish can stick to the grill easily so we like to oil the grill grates right before we add the salmon. An easy way to do this is with a paper towel and some tongs. Fold the paper towel into a small rectangle and grip with the tongs. Dip the tongs into the cooking oil and brush the grates with the oil. You might get a brief flare-up or two, but that should be minimal.
- Immediately place the salmon skin side down onto the grill over medium-high heat and leave it alone.
- Salmon and most fish quicks quickly. Visual cues to look for that it is done are the flesh with flake and white lines will appear along the fillet. If you using a thermometer pull the salmon off at 128 degrees. This will only take a few minutes depending on the thickness of the fillets.
- To finish add the butter the top of the salmon and garnish with a lemon wedge.