Rubs exist for flavor, but also create a delicious, crunchy texture while sealing in moisture. Maximum flavor in minimum time, this six-ingredient recipe pairs a spiced, earthy crust with rich, buttery salmon. Perfect in a fish taco, alongside your favorite salad, or as a main with a hearty side.
Preheat grill on medium high to 450 degrees.
In a small bowl, add brown sugar, chili powder, cumin, salt, black pepper, and coffee, mixing, until well-combined.
Set spice mixture aside.
Brush olive oil over both sides of fillet.
Gently rub spice mixture into skinless side of fillet.
Place salmon skin side down on heated grill for six minutes.
Using a fish spatula, flip fillet, cooking until internal temperature reaches 145 degrees, or desired doneness.
Serve immediately.