2 tablespoons high-smoke-point oil (e.g., avocado or canola)
2 tablespoons dark brown sugar, packed
1 tablespoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoons kosher salt
1 teaspoon coarsely ground black pepper
¼ to ½ teaspoon cayenne pepper
½ cup ketchup-based BBQ sauce
1 tablespoon apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Worcestershire sauce
1-2 teaspoons hot sauce
Instructions
Set up your grill for two-zone cooking (one side medium-high, one side off) and preheat to 400-450°F. Clean the grates.
Pat salmon fillets completely dry with paper towels.
In a small bowl, mix all spice rub ingredients: brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, pepper, and cayenne.
In a separate bowl, whisk together all BBQ glaze ingredients: BBQ sauce, apple cider vinegar, honey, Worcestershire, and hot sauce.
Coat the flesh of the salmon with 1 tbsp of oil, then press the spice rub evenly onto each fillet.
Use tongs to wipe the hot grill grates with a paper towel dipped in the remaining oil.
Place salmon skin-side down on the direct heat side of the grill. Cook for 4-6 minutes, until the skin is crispy and releases easily.
Carefully flip the salmon and move it to the indirect heat side of the grill. Cook for another 3-5 minutes.
During the final 2-3 minutes of cooking, brush the BBQ glaze generously over the salmon fillets. Close the lid to let the glaze set.
Remove salmon from the grill when an instant-read thermometer reads 130-135°F in the thickest part.
Let the salmon rest on a platter for 5 minutes before serving.
Notes
For best results, use an instant-read thermometer to pull the salmon off the grill at 130-135°F. It will prevent overcooking and ensure a moist, flaky result.