BBQ Grilled Salmon with Dry Rub

Dry-rubbed grilled salmon with a caramelized crust that lets the clean, buttery flavor of wild-caught fish shine.

July 16, 2025

Prep: 20 min
Cook: 10 min

Dry-rubbed grilled salmon delivers deep flavor and a caramelized crust without overpowering the clean, buttery taste of wild-caught fish. Perfect for a quick weeknight meal or laid-back cookout.

What you'll need

Ingredients

4 (6 oz) wild sockeye salmon fillets, skin-on
olive oil
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 bunch green onions
2 bell peppers, cut into wide rings
1 large red onion, cut into wide rings
2-4 corn on the cob, cut in half
2 tablespoons olive oil
salt and pepper to taste
2 grilled lemon halves

Method

Directions

1
In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
2
Pat salmon fillets very dry and lightly brush with olive oil.
3
Sprinkle the dry rub evenly over the flesh side only, pressing gently to adhere.
4
Let the fillets sit for 15-20 minutes to allow the flavors to penetrate.
5
Drizzle green onions, bell pepper, and red onion wedges lightly with olive oil and season with salt and pepper.
6
Preheat your grill to medium-high heat (about 350-375°F). Clean and oil the grates well to prevent sticking.
7
Place salmon skin-side down and don't move it. Add the prepared vegetables around the salmon.
8
Close the lid and grill for about 6-7 minutes. Turn the vegetables but leave the salmon.
9
Continue grilling with lid closed for another 3-5 minutes. The dry rub will form a beautiful, caramelized crust.
10
On a large wooden serving board, platter, or parchment-lined sheet pan, lay down the grilled veggies.
11
Arrange the salmon fillets on top of the veggies and add grilled lemon halves for squeezing.