Ingredients
tablespoon coconut oil, melted
1 tablespoon fresh orange juice
1 1/2 teaspoons dried ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon paprika
1 1/2 teaspoons salt
1/4 teaspoon ground cayenne pepper
1 1/2 pounds skin-on salmon fillets
Preparation
Mix the coconut oil, orange juice, ginger, cumin, coriander, paprika, salt and cayenne in a small bowl to form a paste the consistency of thick salad dressing.
Place the salmon in a glass baking dish and massage the marinade over the salmon. Cover and refrigerate for 30-minutes.
Preheat a gas grill on high with the lid closed for about 10-minutes.
Place the salmon skin-side down on the grill, close the lid, and cook for 3-minutes. Check the salmon; the skin should be a little blackened and starting to separate from the pink flesh.
Flip the salmon, close the lid, and cook an additional 3-minutes. Serve immediately.
