In a medium bowl combine all ingredients and mix well. Store in an airtight container in the cupboard away from heat and light. Makes about ¾ cup.

In a medium bowl, mix all ingredients together until well combined. Cover and refrigerate until ready to serve.

Pat salmon dry with paper towel. Rub fillets evenly with olive oil and sprinkle with spice rub. Rub the spice mixture into the fish to coat evenly.

Preheat your outdoor grill for 15 minutes on high heat. Fold paper towels into a thick pad. Holding paper towel with tongs, dip it in the avocado or vegetable oil, and wipe the hot grill. Dip again and oil grill again. Close lid and let heat back up for 5 minutes before cooking the salmon.

Place the salmon flesh side down. Close the lid and cook (reduce heat to medium if your grill runs very hot), without moving filets, until the flesh side has grill marks and the flesh releases easily, 4-5 minutes.

Using tongs and a spatula, gently flip the fish and continue cooking, covered, until centers are translucent when checked with a fork or paring knife or the internal temperature reaches 125 degrees F for medium-rare (the salmon will continue cooking once removed from the heat). 2 to 3 minutes. Transfer to a platter and let rest for 5 minutes before serving.