Make the Spice Rub and Preheat the Grill

Preheat your grill to 400°F (204°C).

Mix together the brown sugar, garlic powder, smoked paprika, cumin, garam masala, salt, and pepper in a small bowl. Set aside.

Cut the Salmon Into Small Filets

I divide a 1-pound cut of salmon into 4 smaller filets for each serving.

Coat the Salmon with Olive Oil and Spice Rub

 Coat the salmon in olive oil on both sides. I only season the non-skin side, but since you’ll grill both sides, you want both sides to be non-stick. 

Once you’ve coated the salmon in oil, you can sprinkle the spice rub on the flesh side of the fish. I used about a teaspoon to 1-½ teaspoons per filet. Press the rub into the salmon, so it sticks.

Grill the Salmon

Grill your salmon at 400°F (204°C) with the skin side down first. Grill for about 5-7 minutes and then flip.

Grill the second side for 2-3 minutes more until you reach your desired doneness.