Salmon 4 Ways
Sweet Spicy Rub
Ingredients for 12 servings
Serving size ~ 2 teaspoons
- 4 tablespoons coconut sugar
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
- 1 teaspoon sea salt
- 2 teaspoons cracked pepper
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Spring Green Salad
Ingredients for 5 hearty servings
- 1 medium head iceberg lettuce, chopped
- 1/2 head romaine lettuce, chopped
- 1 large cucumber, chopped
- 1 1/2 cups parsley, finely chopped
- 3 green onion stalks, chopped (green parts only)
- 1 large ripe avocado, diced
- 1 cup frozen peas, thawed
- Juice from 1 lime (or 2 limes according to your tastes)
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- Sea salt & pepper to taste
Add all of the ingredients to a bowl and toss them together! Allow the salad to rest, covered in the fridge for 20 minutes before serving.
Salmon Burger
Ingredients for 3 salmon burgers
- 15oz raw center-cut salmon, skinned
- 1 tablespoon sweet spicy rub
- spray avocado oil
Follow the steps for creating the salmon burgers here. Once the salmon mince has been made, add about 1 ½ tablespoons of the rub to the burgers, then make 3 equally sized patties. For best results, set the patties in the fridge for at least 20 minutes.
Set a carbon steel skillet on medium heat, once hot spray the skillet with avocado oil, then add the patties. Cook for 3 to 4 minutes on each side, long enough to sear the outside and cook the inside according to your desired level of doneness.
Enjoy with the spring green salad or on your favorite burger bun with all the toppings!
Crispy Skin Salmon
Ingredients for 2 crispy skin salmon filets
- 12oz raw center-cut salmon, skinned
- 1 ½ tablespoons sweet spicy rub
- Pinch of coarse sea salt
- 1 tablespoon avocado oil
Use a paper towel to damp dry any moisture/water from the salmon. Season the filet(s) with the sweet & spicy rub, and add an extra pinch of sea salt to the skin-side of the salmon and rub it in.
Set a carbon steel skillet on medium high heat. Once almost hot, add avocado oil and allow the pan to heat the rest of the way.
Add the salmon skin-side down first. Gently press on it using a (fish) spatula to prevent it from curling up. Allow it to sear and cook for 3 – 4 minutes, or until you can see the salmon can easily lift off the pan, then flip to cook the other side form an additional 3 -4 minutes. Note, cooking time may vary depending on your preference of doneness and the thickness of the salmon.
Enjoy with the spring green salad!
Air-Fried and Baked Salmon
Ingredients for 2 air-fried and baked salmon filets
- 12oz raw center-cut salmon, skinned
- 1 ½ tablespoons sweet spicy rub
- Pinch of coarse sea salt
- 1 tablespoon avocado oil
Set air-fryer or convection oven to 410F, or set a traditional oven to 420F.
Use a paper towel to damp dry any moisture/water from the salmon. Season the filet(s) with the sweet & spicy rub.
Place the salmon on a baking tray lined with parchment or on a nonstick baking sheet. If the salmon is fresh out the fridge, allow the salmon to “warm” to room temperature for about 20 minutes after seasoning.
Air-fry or bake for 8 – 12 minutes, depending on the thickness of the filets and your desired level of doneness.
Enjoy with the spring green salad!
Smoked Salmon
Ingredients for 4 smoked salmon servings
- Brine
- Enough water to submerge a 1lb of salmon, about 8 cups (or however much you decide to smoke)
- ½ cup coconut sugar
- ¼ cup sea salt
- 1 lb salmon
- Rub
- 1 teaspoon sea salt
- Fresh cracked pepper to according to your preference
Place the salmon in a deep dish. Mix together the ingredients for the brine and pour over the salmon, ensuring it is fully submerged. Cover and refrigerate overnight OR for at least 2 hours, but the longer the better.
Remove the salmon from the brine and lightly pat it dry using a paper towel. Add the sea salt & cracked pepper on the top.
Fire up your grill to 200F – 250F. Add your flavor of wood to smoke and allow the smoke to begin.
Place the salmon on a wooden plank – that has been soaked for at least 30 minutes. Add a pan of water, apple juice or wine to the grill to create steam inside.
Place the salmon on the OPPOSITE side of the fire/coals, it should NOT be directly over the flames or heat source.
Smoke for at least 1 hour, or more/less depending on how much salmon you are cooking.
Note: if there is white stuff, albumin, oozing out of the salmon, it may be overcooking so be sure you check the salmon every 10 – 15 minutes to ensure even smoking/cooking.
Enjoy with the spring green salad!
