Dry Rub Ingredients:
-1 tablespoon firmly packed brown sugar
-1 tablespoon Potlatch (Williams Sonoma makes a fantastic blend) or substitute Old Bay Seasoning
-small amount of canola oil
-1 pound wild salmon fillets, leaving skin on bottom to preserve salmon moistness (if you are one of those people who just don’t like salmon, replace the salmon with equal amount of either mahi-mahi, rainbow trout or swordfish)
Mix brown sugar and Potlatch in small bowl. Brush salmon lightly with canola oil. Rub top of 1 pound salmon fillet(s), leaving skin on bottom to preserve salmon moistness during cooking, generously with seasoning mixture. Broil approx. 8 minutes per inch of salmon thickness.
Note: Any leftover salmon, just pull off the skin and break up into bite size pieces and toss in a Caesar Salad….to die for!