This is taken from an old post from last summer. Tim made this recipe again this past weekend with salmon that my Uncle Steve caught. Again it was so yummy!
Okay so it's not really famous but when he made this at our last gathering, everyone raved about it. There was nearly an altercation over the last little bit. It was that good. When I talked to Grandpa tonight he said, "Have Tim write that recipe for that salmon down and send it to me. Everyone says it was really good and I was too full to try any of it." So here it is, in Tim's words.
The proportions of the following ingredients are variable to some extent. For thicker fillets use more spices (heavier coatings). Coat the fleshy side of the salmon fillet with the following ingredients (nothing goes on the skin side):
Sprinkle on a fairly light coating of finely ground ginger
Sprinkle on a medium-light coating of black pepper
Sprinkle on a medium-light coating of kosher salt
Spoon on a medium-heavy coating of Brown sugar
Sprinkle on a light to medium-light coating of Poppy seeds
Start the fillet on a high heat, skin side down. Lower the heat after a minute or two to a medium to low setting and cook until it is medium-well done. When it's almost done, carefully flip the fillet and cook on the fleshy side for 1-2 minutes (the flip is mostly to get rid of some of the excess juices that form and isn't always necessary).