Total Calories: 43
TO MAKE THE RUB: In a small bowl combine the rub ingredients.
Coat the salmon fillets thoroughly with the rub. Cover with plastic wrap and refrigerate for 8 to 12 hours.
Remove the fillets from the refrigerator and scrape off any excess rub. Blot the fillets with paper towels and brush generously with vegetable oil.
Follow the grill's instructions for using wood chips. Grill the salmon, skin side down, over Indirect Medium heat for 10 to 12 minutes without turning. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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