I figure sweet & smoky salmon, our #1 favorite dinner, is more than appropriate as a Monday post. This recipe pleases me, whereas Mondays typically do not. (Since starting the blog, I actually get pretty excited for Mondays. Thank you, Jesus!) See, Monsieur Blog? I knew you’d be good for my soul in more ways than one…
This salmon has stuck with us & been our go-to meal for 3+ years now. It’s very near & dear to my heart as the sweet & smokey rub has grown & evolved with us over those last 3 years. In fact, the journey of the salmon rub correlates directly with our health journey. I started off, several years ago, using GrillMates Sweet & Smoky seasoning. Not so “clean”, but, hell, I didn’t know any better!
“Salt, Sugar, Brown Sugar, Spices And Herbs (Including Smoked Paprika, Smoked Chipotle Pepper, Cinnamon And Black Pepper), Onion, Garlic, Maltodextrin, Modified Corn Starch, And Vinegar Solids.”
Not terrible, but, not very desirable, either! Mmmmm, maltodextrin. Then, my dad had a little health scare and I started cooking dinner for him every weeknight. I started making my own salmon rub with cane sugar, brown sugar, salt & spices. Not too much better, but, again, I didn’t know. Then, I had my own little health scare and really got into cleaning up my eating. That’s when grain-free was kicked into overdrive and I got serious about everything, from food to body products, being natural.
I knew we couldn’t live without our beloved Sweet & Smoky Salmon and, in turn, this paleo-friendly salmon rub was born. I’ve made it using just maple syrup or honey (and so can you!), but, coconut sugar lends the exact texture and flavor this rub needs. This salmon is perfect on it’s own or on top of a salad. It’s absolutely delicious and only takes 1-2 minutes to prepare the rub and 2-3 minutes to cook under the broiler! It’s literally as easy as un, deux, TROIS! I dare you to find someone who doesn’t love this salmon. No, really. I double dare you. Double dog dare you. Double diggity dog dare you.
- 2 to 4 - 4 oz. wild salmon fillets
- 1-1/4 tsp sea salt
- ½ tsp black pepper
- 3 tbsp coconut sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- ¾ tsp cinnamon
- ½ tsp smoked paprika/sweet paprika
- ¼ tsp chipotle chili powder
- Pat wild salmon fillets dry with paper towel. Brush or spray with olive/coconut oil.
- Season liberally with spice mixture - about 1 to 1-1/2 tsp per fillet.
- Broil on parchment lined baking tray for 2 to 2-1/2 mins. 3 mins max. Fish should be moist & flakey, not dry. (Yes, salmon CAN be broiled & cooked in under 3 minutes.)