Shaarey Zedek Synagogue Winnipeg > Catering Services

Grilled Salmon Spice Rub

Submitted by Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department

What could be a better on a lazy summer evening than barbecued salmon ? Here's a simple recipe
that will add a bit of zip to your dish.

Yield: enough for 4 servings

Ingredients

15 ml (1 tbsp)	Chili Powder
30 ml (2 tbsp)	Brown Sugar
7.5 ml (1/2 tbsp)	Paprika
2.5 ml (1/2 tsp)	Celery Salt
2.5 ml (1/2 tsp)	Black Pepper
2.5 ml (1/2 tsp)	Cayenne Pepper
	Salt and Pepper to taste
4 – 142 gm (5 oz) pieces	Fresh Salmon

Method

Combine all spice rub ingredients together and mix well. Rub generously on each piece of salmon and grill until fully cooked on barbecue using medium heat. There is no need to let fish marinate and 15 ml (1 tbsp) of freshly ground coffee grinds may be added to the rub to give it a little extra zip.