Add Salmon, Memphis Dry Rub, and Hickory Smoked Grapeseed Oil to a freezer bag and seal. Squeeze bag to combine ingredients. Freeze.
Thaw freezer bag contents completely before following the recipe.
Preheat grill over medium-high heat. Clean and grease the grill grates.
Combine diced pineapple, diced red onion, chopped cilantro, and Rancher Rub to create a pineapple salsa.
Grill salmon fillets for 5-7 minutes on each side, or until cooked through: 145°F.
Serve salmon with pineapple salsa,
Calories 260, Fat 12 grams, Saturated Fat 1.5 grams, Carbs 9 grams, Fiber 0 grams, Sugar 6 grams, Protein 29 grams, Cholesterol 80 milligrams, Sodium 250 milligrams
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