Since you’re leaving the skin on, it’s only necessary to rub the butter mixture onto the tops of the salmon filets. It’s much easier to do if you pat the salmon dry with a paper towel before applying ...

Preheat a grill to medium-high. Meanwhile, make the rub: In a blender, or small food processor, pulse chiles with garlic, lemon juice, vinegar and cilantro to form a uniform, spreadable paste. If ...

1. Place baking rack 6 inches below the top and Preheat oven to broil. 2. In a small bowl combine garlic, brown sugar, & lemon zest to make a dry rub. 3. Place salmon filet, skin side down, on baking ...

**Optional: Orange or lemon zest to taste (based on flavor profile). Generously season the salmon with the dry rub, allowing it to soak in while your oven or grill preheats to 500 degrees. When ready ...

Grilled salmon fillets are slathered in a spicy piri piri rub punched up with fresh herbs. Made with smashed chiles, cilantro, garlic, vinegar and a little brown sugar, it’s moist and tacky, so it ...