Chile Brown Sugar Salmon on the Grill

I made this as a low sodium entree for my daughter … before we found out she can and SHOULD have salt. Whew.  That’s a relief.

But when I asked my foodie friends if they still wanted low-sodium recipes, the resounding answer was YES. This is a tasty dish that you can make entirely without salt and it still tastes delicious.

Just ask my 13-year-old girl. She loved it. And she doesn’t even like spicy foods. It’s not really spicy at all. The chili powder gives it  flavor, but not enough to be spicy. If you want a good kick, I would recommend adding some cayenne.

Chile Brown Sugar Salmon on the Grill

Spicy Sweet Rub Recipe is from Aggie’s Kitchen

Spicy Sweet Salmon Rub

• 2 tablespoons packed light brown sugar
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon salt (you can omit the salt to reduce the sodium … I actually made this without the salt and it was delicious!)
• 1/8 teaspoon freshly ground black pepper

• 1 tablespoon olive oil
• Salmon  fillets, skin removed
• Fresh lemons or limes, sliced

Mix the salmon rub ingredients together. Brush the fish lightly with olive oil, then rub each piece of salmon with the sweet/spicy rub.

Heat up the grill. I put some rosemary on the coals to give it a little extra flavor. Once the grill is hot, arrange the lemon slices to make a “bed” for the salmon to cook on. Set each fillet on a bed of lemon slices and allow it to cook for about five minutes on that side.

Flip the salmon over and cook for about 5 minutes on the other side or until it flakes easily with a fork.

Squeeze a little lemon juice over the lovely fish and serve immediately with your choice of sides. Some pasta with roasted vegetables would be nice … or rice or quinoa and a salad.

This recipe was shared at Totally Tasty Tuesdays.