Zesty Grilled Salmon with Hakuna Matata Blend

Elevate your weeknight dinner or special occasion with perfectly grilled salmon, infused with the bright and balanced flavors of our Hakuna Matata blend. This recipe highlights the fish's natural richness while adding a delightful aromatic zest.

Product Focus: Hakuna Matata Grilling Dry Spice Blend

Ingredients:

• 2 (6 oz) salmon fillets, skin on or off
• 1 tablespoon Hakuna Matata Grilling Dry Spice Blend
• 1 tablespoon olive oil
• 1/2 lemon, thinly sliced (optional, for grilling)
• Fresh dill or parsley, for garnish (optional)
• Salt and freshly ground black pepper to taste

Instructions:

Prepare the Salmon: Pat the salmon fillets dry with paper towels. This helps the rub adhere and promotes a good sear.

Seasoning: Drizzle olive oil over both sides of the salmon. Sprinkle the Saffron & Sands Hakuna Matata blend evenly over the fillets, gently rubbing it in. Add a pinch of extra salt and pepper if desired.

Preheat Grill: Preheat your grill to medium-high heat (around 400°F / 200°C). For gas grills, clean the grates thoroughly. If using a charcoal grill, ensure the coals are evenly distributed and ash-covered.

Grill Salmon: Place the salmon fillets skin-side down (if skin-on) on the preheated grill. If using lemon slices, place them directly on the grates or on the fish.

Cook Time: Grill for 4-6 minutes per side, depending on thickness and desired doneness. The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Avoid overcooking to keep it moist.

Rest & Serve: Carefully remove the salmon from the grill. Let it rest for 2-3 minutes before serving. Garnish with fresh dill or parsley if desired, and serve with extra lemon wedges.

Tips for Success:

• Prevent Sticking: Ensure your grill grates are clean and well-oiled before placing the fish. You can lightly oil the fish itself, or wipe the hot grates with an oil-soaked paper towel (held with tongs).
• Indirect Heat Finish: If your salmon is thick and cooking too fast on the outside, move it to a cooler part of the grill to finish cooking through indirectly.