What You’ll Need

• 4 wild-caught skin-on salmon fillets

• Seasoning: Red River Rub, Red Hot River Rub

• 1 TBSP of olive oil

What to Do

1. Allow your wild-caught salmon fillets to come to room temperature before putting them on a grill. Lightly brush the fillets with olive oil and then liberally season with Red River Rub (Red Hot Rive Rub if you want extra heat).

2. Bring your grill to around 450F. Place the fillets on your grill, skin side down, and let them cook with the grill closed for 6-7 minutes.

3. Flip the fillets and allow the seasoned side to sear and caramelize for another 6 minutes or so. You can peel the skin off at this point but why would you? That’s one of the best parts!

4. When the brown sugar in the rub has formed a dark brown crust and the skin is crispy, remove the fillets and tent them with aluminum foil to rest for around 10 minutes.

5. Final internal temp should be about 145F