INGREDIENTS

1 Tablespoon finely ground coffee

1 Tablespoon ground coriander

1 Tablespoon smoked paprika

1 Tablespoon granulated garlic

2 Tablespoons kosher salt

1 Thunder's Catch Wild Alaskan Sockeye Fillet, fresh or thawed

Heavy-duty aluminum foil

Olive oil

 

DIRECTIONS

1.  Heat grill to 375°F.  Mix rub ingredients together well.

 

2.  Remove Alaska Sockeye salmon from refrigerator.  Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side.  Stack the foil pieces (shiny side down) on a baking sheet and brush olive oil generously over the foil.  Place the salmon, skin side down, in the middle of the foil.  Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. 

 

3.  Rub/pat about 1 teaspoon rub on each salmon portion or 1 to 2 tablespoons onto salmon side.  Let the rub rest on the salmon about 10 minutes before cooking.

 

4.  Carefully transfer the foil pan to the center of the preheated grill.  Do not cover the salmon with foil or close the foil over the salmon.  Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center – it will finish cooking from retained heat.  Remove from the grill and let rest a few minutes before serving.

 

Captain Taran's Tips:

• Check salmon for doneness at 10 minutes.

• Replace the aluminum foil and grill on a cedar plank for added aroma and flavor.

• To add a bright flavor, serve with lemon and orange wedges for squeezing over the top after cooking.

• Leftover rub can be stored in an airtight container for up to 3 months.

 

Nutrients per serving: 203 calories, 8g total fat, 1.5g saturated fat, 35% calories from fat, 72mg cholesterol, 29.5g protein, 2g carbohydrate, 1g fiber, 2460mg sodium, 22mg calcium and 1850mg omega-3 fatty acids