This is a great recipe for fresh salmon made stream-side. I adapted this from Ellie Krieger’s recipe on Food Network. I think it would work well with any firm-fleshed fish, but was excellent with Wild Alaskan Salmon. Have the rub ingredients premixed and stored in a small container.
Olive oil
Rub: 2 T. packed brown sugar 1 T. chili powder (I like medium hot) 1 t. ground cumin1/8 t. salt 1/8 t. ground black pepper (fresh ground if you can)
6 (6oz.) salmon fillets, skin and any pin bones removed
If you have a grill, coat it with oil or use a cast iron grill pan and lightly coat. Preheat this over medium heat. Brush/rub each salmon fillet with a small amount of oil and then rub each fillet with about ½ T. of the spice mixture.
Grill the salmon, flesh side down until charred, 4-5 minutes. Flip the salmon (a pair of tongs and a spatula work well together to do this if you don’t have a fish spatula) and cook another 5-6 minutes. If you are using a grill, keep an eye on the fish so you don’t burn it. If using a grill pan, you have a little more leeway. Remove from grill and serve immediately.