by Adra Kusnirova

Grilled Wild Salmon with Homemade BBQ Rub

by Adra Kusnirova

Recipe courtesy of Alaska Seafood

This grilled wild Alaskan salmon brings together smoky, citrusy, and slightly sweet flavors in a dish that feels special without being complicated. A homemade BBQ rub made with lime, thyme, paprika, garlic, and warm spices creates a flavorful crust on the salmon, while the honey and herb ketchup adds a rich, tangy finish with just the right touch of sweetness. Serve it with a fresh, colorful salad for an easy grilled meal that lets the natural richness of wild Alaskan salmon shine.

Grilled salmon fillets on a wooden board with a side of grilled toast, a small bottle of red sauce, and a salad bowl on a blue-gray wooden table.

Fish Ingredients:

Serves: 4

2 organic limes
4 sprigs thyme
1 tsp salt
1 ½ tsp pepper
¼ tsp Curry powder
¼ each tsp Paprika noble sweet and rose hot
½ tsp garlic granulated
1 kg Alaska wild salmon fillet with skin

Ketchup with Honey and Herbs:

Ketchup with Honey and Herbs:
1 onion
1 garlic clove
3 Tbsp rapeseed oil
30 g sugar
1 tsp dried herbs of Provence
2 Tbsp tomato paste
1 tsp instant vegetable stock
2 Tbsp honey
2 Tbsp lemon juice
150 g ketchup
1-2 Tbsp dark balsamic vinegar
salt, freshly ground pepper

Instructions

Preheat oven to 100°C top/bottom heat. For the Rub, wash the limes, dab dry and rub the peel. Wash thyme, dab dry, remove leaves and chop finely. Spread the lime and thyme on a baking tray lined with baking paper and leave to dry in the oven for 8-10 minutes, turning occasionally. Clamp a wooden handle between the oven door to allow the moisture to escape. Let the mixture cool down.
Finely grate lime and thyme with dry hands or in a mortar. Add the remaining spices and mix well. Wash wild salmon, dab dry, rub with some Rub and chill until grilled.
For the Ketchup with honey and herbs, peel the onion and garlic. Cut onion into small cubes, chop garlic finely and fry in 1 Tbsp. heated oil. Sprinkle with sugar and lightly caramelise. Add the herbs of Provence, tomato paste, 200 ml water, stock, honey, lemon juice, ketchup and vinegar, bring to the boil and let the sauce thicken for 10-15 minutes. Season the ketchup with salt and pepper.
Brush wild salmon with the remaining oil, cook on a grill plate over indirect heat on a closed grill and serve with the honey and herbs ketchup. A colourful salad goes well with it.

Let us know if you try this recipe! Tag us on socials @alaskafreshseafood and earn points in our Catch Club Rewards Program that'll give you discounts towards your next online order!