Gas grills have gotten more efficient over the years, and some of the newer ones feature infrared cooking, which is wonderful because food rarely burns or overbrowns. You can place pizza crusts on these grills and they can bake for several minutes without burning. One of the things that turns out extra moist is salmon; it takes a bit longer to cook than conventional gas grills, but it’s worth it. If you don’t have infrared cooking, you can still make the following Sweet and Spicy Salmon; just use indirect heat or turn the side with the salmon down so that it doesn’t burn.

The rub used on this delicious salmon was adapted from Char-Broil Great Book of Grilling, which is one of the best newer grilling cookbooks available. You can also use the rub on other fish and even chicken or pork. The heat can be adjusted by adding more or less cayenne pepper.

4 Servings

Rub:
1/4 cup sugar
2 tablespoons chili powder
2 teaspoons black pepper
2 teaspoons ground cumin
1 tablespoon paprika
1 tablespoon salt
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon

1 pound skin on salmon fillet
1 teaspoon vegetable oil

1. Preheat gas grill to high.
2. Mix the sugar, chili powder, black pepper, ground cumin, paprika, salt, dry mustard, cayenne pepper, and cinnamon well (a bullet blender works well).
3. Rub the salmon fillet (skinless portion) with the vegetable oil, then generously with the spice mixture.
4. Place on the grill skin side up for 10 minutes (grill lid closed).
5. Carefully turn and let cook until the salmon just begins to flake - 10-20 minutes depending on the thickness of the salmon fillet. If the salmon is browning too quickly, change it to indirect heat.

Amount Per Serving
Calories 269 Calories from Fat 105
Percent Total Calories From: Fat 39% Protein 36% Carb. 25%

Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 2 g
Cholesterol 74 mg
Sodium 1834 mg
Total Carbohydrate 16 g
Dietary Fiber 1 g
Sugars 13 g
Protein 24 g

Vitamin A 48% Vitamin C 6% Calcium 0% Iron 13%