Hickory Brown Sugar Grilled Salmon
Sweet and smoky grilled salmon fillets rubbed with Kinder's Hickory Brown Sugar seasoning. The brown sugar creates a beautiful caramelized crust while keeping the salmon perfectly moist inside.
Prep
10 min
Cook
12 min
Total
22 min
Servings
4
Ingredients
- 4 salmon fillets (6 oz each, skin-on)
- 2 tablespoons Kinder's Hickory Brown Sugar seasoning
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- Lemon wedges for serving
- Fresh dill for garnish
Instructions
- 1
Pat salmon fillets dry and let come to room temperature for 15 minutes.
- 2
Brush fillets with olive oil on the flesh side.
- 3
Combine Kinder's Hickory Brown Sugar seasoning with brown sugar and smoked paprika. Rub generously over the flesh side of each fillet.
- 4
Preheat grill to medium-high heat (375-400F). Oil the grates well.
- 5
Place salmon skin-side down on the grill. Close the lid and cook for 10-12 minutes without flipping.
- 6
The salmon is done when it flakes easily with a fork and the internal temperature reaches 145F.
- 7
Serve with lemon wedges and garnish with fresh dill.
Pro Tips
- *Skin-side down is key — the skin protects the delicate flesh from the grill.
- *Don't flip the salmon. It cooks perfectly with indirect heat from the closed lid.
- *Cedar planks add extra smoky flavor if you have them.
- *This seasoning also works beautifully on salmon baked at 400F for 12-15 minutes.
