4 salmon filets, about 6 ounces for each person
1 Tablespoon salt
½ Teaspoon black pepper
1 Tablespoon Rufus Teague Fish Rub
1 tablespoon olive oil
1 cup Rufus Teague Honey Sweet BBQ Sauce
1/3 c brown sugar
1 sprig fresh rosemary
1 teaspoon lemon juice
1 teaspoon worshteshire sauce
½ teaspoon chili flake
Heat your skillet with the oil to a high temperature.
Make sure your salmon filets are dried off, with no excess moisture on them whatsoever. Add your Rufus Teague Fish Rub to your filets, as well as salt and pepper.
Place the fish skin side down and allow to cook for about 4 minutes, or until the fish does not stick to the pan.
While the fish is cooking skin side down, add all the ingredients for the glaze in a pot. Allow it to reduce to about ½, until the sauce coats the back of a wooden spoon.
Flip the fish over to the flesh side. Cook on the flesh side for about 2 minutes
Once the fish is fully cooked, remove from skillet and pour glaze over the fish.
Serve with salad, a bed of quinoa, or even on its own!