1 ½ pound wild salmon fillet, cut into (6) 4 ounce pieces (leave skin on)

¼ cup agave nectar

1 tablespoon smoked paprika

½ teaspoon ground cumin

1 teaspoon celtic sea salt




Rinse salmon, pat dry and place in an 11 x 7 baking dish

In a small bowl, combine paprika, cumin and salt

Drizzle agave over salmon, the sprinkle with paprika mixture

Marinate for 30 minutes to 5 hours

Grill salmon (skin side down) for 4-5 minutes, then turn over

Grill on other side for 3 minutes, or until salmon is cooked through