1.5 lb salmon

2 tsp smoked paprika

1.5 tsp onion powder

1.5 tsp garlic powder

1.5 tsp kosher salt

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp cumin

2 tsp olive oil

Bonus: mesquite wood chips

I started tossing together a dry rub and ended up with something close to this (I was loosely measuring). I did have some leftovers, so next time I will measure and adjust accordingly.

This is a little smokey, a little savory, and very tasty.

Pat the salmon dry.

Mix the dry ingredients and coat the salmon with the rub. Drizzle a little olive oil over top (don’t soak it).

I grilled this over medium heat on the gas grill. Put the wood chipper s in a small container and toss on about 15-20 before the meat. Grill until the salmon is flaky.

(I grilled asparagus along side of the salmon for the last few minutes. I also disted it with some of the left over rub. This was a great complement to the salmon as the asparagus pulled in the smoke and the rub flavors.)