Dry-Rub Seasonings for All Meat & Fish

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  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Passive Time: 0 Minutes
Roasted Garlic Peppercorn Salmon


Salmon Filets with skin

Olive Oil

Char Crust® Roasted Garlic Peppercorn

1 Cup Wild Rice

4 Cups Vegetable or Chicken Broth

1/2 Red Bell Pepper

1/4 Yellow Onion

Fresh Parsley

Optional: 1 Lemon

Products Used in this Recipe


Preheat indoor or outdoor grill.  Coat salmon with Garlic Peppercorn Char Crust Seasoning. Brush with olive oil. Grill on medium to high heat. Put flesh side down first & flip every 2 minutes.  Cook for about 10 to 12 minutes until meat starts to separate and is at 140 degrees.  Let it rest and should be at 145 degrees after resting. 

Broil option: Place on a preheated pan starting with flesh side down.. Pan should be 4 to 5 inches from the broiler. Turn every 2 minutes and cook until done at 140 degrees. Let rest and should be at 145 degrees after resting. 

Side: Wild Rice with Peppers and Onions

Serve with a side of whole grain wild rice cooked on chicken or vegetable broth.  While rice is cooking add ½ chopped red bell pepper and ¼ yellow onion chopped. Top with some fresh parsley.

Step Up Option: Salmon with Grilled Lemons

While you are grilling or broiling your salmon add some lemons to the heat.  When they have charred a bit, top the salmon with them and the lemons will flavor your entire dish.


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NBBQA 2012 NBBQA 2013 NBBQA 2015



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