How to Make It
Heat a grill to medium-high.
In small bowl, stir together the sugar, paprika, chili powder, salt, cocoa powder, mustard, black pepper, and cayenne until combined thoroughly. Reserve 3 tablespoons for this recipe and set the rest aside for another use.
Using a pastry brush, brush the salmon with the oil to thoroughly coat all sides. Sprinkle the 3 tablespoons of spice blend evenly over the salmon, using about 2 teaspoons per piece and coating them well. Let rest for 5 minutes.
Put the fillets on the grill and cook until just cooked through, about 3 minutes each side, or until done to your liking. Serve with Green Beans Almondine (page 266, optional).
© 2019 by Teri Turner LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.