Smokey Peri Peri Salmon

22nd May, 2013 - Posted by ksenior - No Comments

Smokey Peri Peri Salmon

Tool: Rosle Grill

photo (5)


1 lb wild salmon filet

½ lemon

Cooking spray

Extra virgin olive oil

For Peri Peri Rub

1 tsp sugar

1 tsp salt

1 ½ tsp chili powder

1 tsp paprika

¼ tsp garlic powder

¼ tsp onion powder

¼ coriander

¼ tsp mustard powder

½ tsp fresh ground black pepper

½ tsp dried parsley

½ tsp cumin

½ tsp oregano

¼ tsp ground ginger


Start the grill.

In a bowl, mix the Peri Peri rub ingredients.

If using a grilling tray or fish rack, spray with cooking spray so the salmon skin doesn’t stick.

Place the salmon on the grilling tray, skin side down and drizzle about 2 tsp. of extra virgin olive oil on top of the salmon.

Next, carefully cover the salmon with the rub being careful not to bruise the fish.  You don’t have to actually rub on the seasonings, just sprinkle it (7)

When the fire is ready, place the fish on the grill. Leave the top of the grill open for a few minutes so the skin gets crispy.

photo (9)

Close the lid and let the salmon cook. Half way through, squeeze half of the lemon over the fish and another 2 tsp. of extra virgin olive oil.

Close the lid again and cook the salmon to your desired temperature.

The salmon will be blackened slightly with tons of flavor.

No Comments

No Comments

Leave a reply

Name *

Mail *