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BBQ Grilled Salmon with Dry Rub

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

 BBQ Grilled Salmon with Dry Rub

Ingredients

  • Four 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
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 bunch of 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
Prep time
20 minutes
Cook time
10 minutes

Instructions

  1. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, 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. Press gently to adhere.
  4. Let sit for 15-20 minutes to allow flavors to penetrate.
  5. Drizzle green onions, bell pepper, and red onion wedges lightly with olive oil.
  6. Season with salt and pepper.
  7. Preheat your grill to medium-high heat (around 350 - 375°F).
  8. Clean and oil the grates well to prevent sticking.
  9. Place salmon skin-side down and don't move it.
  10. Add the prepared vegetables around the salmon.
  11. Close the lid and grill for about 6-7 minutes.
  12. Turn the vegetables but not the salmon.
  13. Continue grilling with lid closed for another 3-5 minutes. The dry rub will create a beautiful, caramelized crust.
  14. Use a large wooden serving board, platter, or sheet pan with parchment paper.
  15. Place grilled veggies on the board.
  16. Arrange salmon fillets on top of the veggies.
  17. Add grilled lemon halves for squeezing.