I really like the simple recipes that many have recommended, however my wife doesn't. So I tried a recipe that was meant for pork ribs but a BBQ forum reader recommended trying it on salmon, so I did. First meal was on Baker sockeye last summer and many silvers have followed. OMG that was really good! You don't need much and this recipe will last for many meals. It is also good on chicken or pork chops. Smear the filet with a little olive oil to hold the rub and then just add a little. Grill meat side down on a hot grill just enough to get sear marks and to caramelize the rub. About 3-4 minutes, then flip to skin side down to finish.
Memphis Dust Recipe from Meathead's BBQ forum
Yield. Makes about 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs (edit: or salmon), and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.
3/4 cup firmly packed dark brown sugar
3/4 cup white sugar
1/2 cup paprika
1/4 cup Morton's kosher salt
1/4 cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
2 teaspoons rosemary powder