Spice Rubbed Salmon
Every six months or so, I get it into my head that we like fish. Or we’re going to like fish. Or we should like fish. So every six months or so, I make some kind of fish, and every six months or so, I remember that we don’t really like fish.
Except this time.
This time, my friend Jeff bought me this awesome set of spice rubs for my birthday. One Salmon Rub, one Steak Rub and one Chicken Rub from Rub with Love.
So I took that spice rub, and what I learned from an episode of Good Eats, and I made broiled salmon. And it was good. Really.
The Spice Rub is sweet and spicy at the same time. As usual, Alton Brown’s method yielded perfectly cooked salmon, even though I had no idea what I was doing. I really enjoyed the salmon, too. It was flaky, but meaty, and very moist. And of course, this is probably just a salmon thing, and I’ve secretly not known it, but the texture was more like chicken than any fish I’d eaten.
- 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
- 3 tablespoons Rub With Love Salmon Rub
Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
Evenly spread the spice rub onto the salmon and allow to sit for 45 minutes, at room temperature.
Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.