Grilled Salmon with Spicy Rub

Serves 6 (4-oz. servings). Recipe was adapted by Corinne Cook from a recipe by Chris Hanley.

1½-pound salmon fillet with skin on

1 lime, divided

1 tablespoon olive oil

1 teaspoon ground coriander

1 teaspoon cumin

1 teaspoon ground ginger

½ teaspoon red pepper flakes or to taste

½ teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

Oil for brushing grill if necessary

1 tablespoon butter, cut into 4 pats

1. Rinse fish and pat dry with paper towel. Place on plate.

2. In small bowl combine juice of ½ lime. Cut remaining half into thin slices for garnish.

3. To the lime juice add olive oil, coriander, cumin, ginger, red pepper flakes, paprika, salt and pepper. Stir to combine.

4. Smear the seasoning mixture over the fish; patting it well, mainly over the top. Cover tightly with plastic wrap and refrigerate for 25-30 minutes.

5. Fifteen minutes before you’re ready to cook: Grease grill with a brush or oiled paper towel. Preheat the grill to MED/HIGH (375 degrees). Close the lid. All grills are different, so you may have to alter time and temperature.

6. Place salmon, skin-side down on grill, close cover and cook 4 to 6 minutes per side. It should be done but juicy in the center. Add another 1-2 minutes per side if you like it more well-done.

7. Using a large spatula, carefully turn fish, skin-side up, and continue cooking another 4 to 6 minutes with lid closed. Try to turn only once.

8. Place fish on serving platter, dot with butter and reserved lime slices. Allow to rest for 5 to 8 minutes before serving.