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
Preparation
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
