The recipe for this salmon gives instructions for a spice rub. The rub ingredients can be found under the separate entry “brown sugar spice mixture.” The same spice mixture is used for a great corn salsa which we recommend serving with the salmon. The recipe comes from the July 1997 issue of Bon Appetit. You may find it easier to divide the salmon into two or three smaller pieces for handling the fish on the grill.
one 4-pound boneless side of salmon with skin on one side
¼ cup brown sugar spice mixture
1. Place salmon, skin side down, on large baking sheet. Rub spice mixture over salmon, pressing gently to adhere. Cover salmon with plastic and refrigerate at least 1 hour or overnight.
2. Prepare grill (medium heat). Grill salmon, skin side down, 6 minutes. Turn salmon over and grill until just opaque in center, about 6 minutes more. Transfer salmon to platter. Serve with corn salsa.