Cajun Grilled Salmon
Bubba Durand


3 to 3.5 pound whole filet of salmon, with skin
olive oil
kosher salt
brown sugar - about 1/4 cup

Seasoning rub:
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon onion powder
3/4 teaspoon thyme
3/4 teaspoon white pepper
3/4 teaspoon garlic powder
3/4 teaspoon black pepper

Seasoning rub: In a small bowl, thoroughly combine all the spices.

Use a needle-nose plier to pull out the pin bones from the salmon.
Trim off fins and other weird bits.
Rub both sides of the salmon with olive oil.
Place the salmon skin-side down on a cookie sheet or platter, and season the meat side with kosher salt.
Season meat side with the spice rub (use all of it).
Refrigerate the salmon, uncovered, until ready to cook.

Set up an indirect fire in a kettle grill, with a drip pan in the middle.
(http://help.weber.com/grilling-tips/direct-indirect/)
Spread the brown sugar all over the meat side of the salmon and arrange over the drip pan.
Cover and cook until the salmon registers 130 degrees on an instant read thermometer.
Remove and let rest 5 minutes before serving.




The Johnson Family Cookbook