My favourite salmon rub

Works well on the barbecue (don't put the rubbed side down, that would be silly, I actually bbq it in a deep baking pan with parchment paper to avoid sticking) and in the oven. Wouldn't recommend pan-frying, doesn't end with the same results. I love serving this with roasted brussel sprouts with asiago cheese, and with garlic mashed potatoes. I usually do this in parts so I'll make an attempt to do it in measurements but adjust everything as you see fit. These are measurements for 2-3 pieces (servings) of salmon. Sometimes there's a bit of the rub left over depending how much I actually made and how much salmon there is. Lately I've just been sprinkling that on top and letting it soak in with the rest during the cooking process.

- 1.5 tbsp brown sugar
- 2 tsp salt
- 1.5 tsp garlic powder
- pinch of smoked paprika (careful, this stuff is spicy)
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- about 1 tsp black pepper

You'll need about a tablespoon of canola or vegetable oil. Don't pat the salmon dry. Rub the oil all over the salmon - top, bottom, sides. Mix the rub together with a fork so the flavours are evenly spread. Sprinkle evenly over each piece of salmon and rub/pat it into the oiled top. It will probably stick to your fingers and look like way too much brown sugar. I promise, it's yummy. Just try to get the stuff on your fingers onto the pieces of salmon that look bare. Bake or bbq salmon as you normally would.