Salmon

I really like seafood, but the only thing I can find there is salmon. Today, I'll talk about how to cook it.

Ingredients
hot sauce
dark brown sugar
smoked paprika
cayenne pepper
light mayonnaise
snipped chives
stalks celery
small red onion
center-cut skin-on salmon fillets, about 1 inch thick
Kosher salt and freshly ground black pepper
Vegetable oil

Directions
Preheat an outdoor grill or grill pan on medium high.
Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
Transfer the fillets to individual plates and serve with the celery slaw.

This is an excellent way to make salmon. It has a little kick to it, but not too spicy. I didn't cook it as long as the recipe states. I did 2 minutes on each side and flipped it twice. It came out perfect, moist and tender not dry.