As the weather cools off at Smith Mountain Lake, VA, you will want to plan some fun activities and some fabulous food to warm you up. Nothing beats a good outdoor grill party in the fall! It makes for a great time with family and friends, as well as a source of heat while fixing wonderful foods.
If you enjoy grilling, try this Grilled Salmon recipe I found on Clan Kitchen.
- 1 to 1-½ lb. salmon
- 2 tablespoons brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garam masala
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
1. Mix the brown sugar, garlic powder, smoked paprika, cumin, garam masala, salt, and pepper in a small bowl to make a spice rub and preheat the grill to 400 degrees F (204 degrees C)
2. Cut the Salmon Into 4 Small Filets
3. Coat the Salmon with olive oil on both sides, then add the spice rub to the non-skin side. Use about 1 teaspoon per filet, pressing into the filet until it sticks.
4. Grill the Salmon at 400°F (204°C) with the skin side down first for 5-7 minutes then flip.
5. Grill the second side for 2-3 minutes more until you reach your desired doneness.
When is my salmon done?
There are three ways to tell when your salmon is done:
Use a digital thermometer to check the internal temperature, which ideally should have reached between 125°F (52°C) and 145°F (63°C).
Push a fort into the salmon and see how easily the fish flakes. If it comes apart easily, it’s done. Finally, cooked salmon will turn to a very light pink, with hints of white, versus raw salmon’s dark pink.
More Spice Rub?
The spice rub is smokey, delicious, and lasts months, so don’t hesitate to make a big batch to use repeatedly. It’s ideal for salmon but can also work well when grilling steaks.