This is great served with some grilled asparagus or a green salad with Honey Mustard dressing from Steve's Jams & Jellies!
Recipe courtesy of Chile Slinger
2 salmon fillets (about 2"x6")
1 Tb. Chile Slinger BBQ Rub (per fillet)
1 Tb. fresh lemon juice (per fillet)
1/2 to 3/4 tsp course ground kosher salt (per fillet)
Preheat oven to 375*F.
Using fillet knife, cut Xs into the top of each fillet (about 1/2" deep, with 1/2" spaced cuts). Be careful not to cut through the sides of the fillet.
Sprinkle Chile Slinger BBQ Rub on top & sides of each fillet.
Drizzle lemon juice over the top of each seasoned fillet.
Place salmon on an uncovered baking sheet, and bake until internal temp reaches 145*F (about 30 minutes).
Remove from oven, and drizzle with lemon juice again.
Top each cooked fillet with course ground kosher salt (if desired).