- 4 6-ounce salmon fillets or 2 6-ouce salmon steaks
- 1 1/2 teaspoons sea salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne, use more or less to your liking
1. Combine seasoning ingredients in a small bowl, mixing well. Place salmon fillets on a large plate or in a baking is. Rub with Cajun seasoning, turn and season the other side. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
2. Preheat grill for medium-heat. Oil grill grates well with a high smoke point oil, folded paper towel and large outdoor cooking tongs. Make at least three passes across the grates.
This will create a non-stick surface so the fish does not become stuck on the grates and break.
3. Remove salmon from dish and place onto the grill. Grill salmon fillets for about 4 to 5 minutes per side for fillets, 6-8 minutes for salmon steaks. Be extremely careful and quite gentle when flipping the fish. I suggest using two metal spatulas for this process. Remove once internal temperature at thickest part of fish reaches 145 degrees F.
4. Salmon steaks tend to have a large bone piece right in the center. Once cooked through, place fish onto large cutting board and let stand for 2-3 minutes. If serving whole, use a small pair of tongs and extract bone piece. Remove any small bones left behind and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||3 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|