1 tbsp (15ml) olive oil
1 tbsp (15ml) butter, melted
2 cloves of garlic crushed
1 tsp (3g) sea salt
1 tsp (3g) paprika
½ tsp fresh cracked black pepper
¼ tsp smoked paprika
¼ tsp cumin
¼ tsp cayenne pepper
¼ tsp dried thyme
¼ tsp chili powder
1 ½-2 pounds fresh salmon or 8oz salmon filets
In a bowl, melt together oil, butter, and garlic. In a separate bowl mix the dry rub.
Brush each side of salmon with butter-garlic sauce and generously rub with the Cajun dry mix
Heat grill to medium-high keeping heat around 500’F or u can use air fryer set to 320’ F. Grill salmon,
skin side down first for 3-5 minutes, carefully flip to the other side and continue to grill for 3-5 more
minutes. Total time depends on thickness of fish. Serve topped with mango basil salsa.
Mango Basil Salsa Instructions:
1 mango peeled
½ cup grape or cherry tomatoes
¼ cup fresh basil, thinly sliced
1 lime, juiced
Finely chop all ingredients and add to a mixing bowl. Drizzle with lime juice and stir together.