Rubs exist purely for flavor, but also create exterior texture. Maximum flavor in minimum time, this six-ingredient recipe pairs a spiced, earthy crust with rich, oily salmon. Perfect grilled in tacos, alongside a salad, or as a main with a hearty side of mashed cauliflower.
In a small bowl, combine brown sugar, chili powder, cumin, salt, black pepper and coffee.
Set spice mixture aside.
Using a paper towel, wipe salmon fillet of excess moisture.
Brush olive oil over fillet.
Gently rub spice mixture into the skinless side of the fillet, set aside.
Preheat grill on medium high to 450 degrees.
Place salmon skin side down on heated grill for six minutes.
Using a fish spatula, flip fillet, cooking until internal temperature reaches 145 degrees, or desired doneness.
