From Bob Howard in Portland, OR

When the Salmon is fresh at the fish market, weather never gets in the way of grilling a nice fillet in the Pacific Northwest!  
To prepare, cut the fillet before into serving sizes of 4 to 7 oz. before you grill them, it is much easier to cut the fish before it is served.  After the fish is cut to serving size, apply the rub and let sit for 30 minutes.  On propane or natural gas grills, start the grill hot.  If using a charcoal grill, be sure to use the “indirect” method where the coals are not directly under the fillets.  Make sure the grill is brushed clean with a wire brush before the fillet is placed on the fire.

Cook the fish with the skin on.  The fish should be placed flesh side down on the grill.  After the fish sears for 1 minute, turn the flame down to low and continue cooking to the desired temperature of the fish—“seared,” “medium rare,” “medium,” etc.   Watch carefully so the rub does not burn.  For best results, cook the fish on one side with the flesh side down until the whole fish is cooked to the desired temperature.  The fillet should feel firm to touch—this will reduce the sticking to the grill when the fillet is removed.  Serve the fillets with the flesh side up.

Bob’s Salmon Rub:
2 Tablespoons Brown Sugar
1 Tablespoon Paprika
1 Teaspoon Salt
½ Teaspoon Black Pepper
½ Teaspoon Thyme
¼ to ½ Teaspoon Cayenne Pepper (optional—mo’ hotter, mo’ better for me…)

To coat one fillet with the rub mix two tablespoons of the rub with two to three tablespoons of olive oil.  Stir ingredients on a plate.  Place one or two fillets on the plate and spread the rub on all sides of the fillet.  The rub should be fairly thick on the fillet.  Set aside for about 30 minutes.