There is always salmon of some variety in our fridge – smoked salmon for Sundays, ikura salmon caviar for special occasions, or fresh salmon always bought the day of serving for either salmon croquettes, broiling, or grilling.

Now that we’re deep into grilling mode for the next several months, we’re doing a favorite grilled salmon dish tonight.  Adapted from a spice-rub I found on Epicurious for salmon kabobs a few years ago, this is a surprisingly simple and flavor-filled way to grill filets or boneless salmon steaks.

We discovered these boneless salmon steaks at Stop & Shop some years ago – their supplier places two boneless filets face to face, wraps them in netting, and cuts them into thick cross-sections.  No bones to deal with, just a piece of netting to remove after grilling.  To keep it looking beautiful, I keep the netting in place on my portion and just cut forkfuls of the grilled salmon from within its little cage.

SPICE-CRUSTED SALMON STEAKS

(ready for the grill)

For two portions of either filets or salmons steaks weighing 8-10 ounces each, prepare the following spice rub:

2 tbsp finely chopped fresh oregano (this is key…do not use dried herb); 1 tsp cumin; grated rind of 1 lemon; 2 tsp sesame seeds, 3/4 tsp sea salt or kosher salt; and a pinch of red pepper flakes

Lightly coat the salmon flesh with olive oil and press the spice rub evenly all over.

Grill on high heat, depending on thickness, 10-14 minutes.  Our steaks are 1-1/2″ thick, so we’ll go for the longer grilling time.