Mix ingredients together and store in an airtight container for up to 6 months.
Prepare the Salmon
Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).
Grill the Salmon
Heat coals, gas grill, or grill pan to medium heat (about 350°F-400°F). Brush the grill grates with a little bit of oil to prevent the fish from sticking. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.
Video
Notes
The FDA recommends cooking fish to 145°F. However, for a flakier, more moist and tender salmon filet, many chefs find that it's best enjoyed at 125°F (medium). We don't usually use a thermometer, but instead look to see that the texture flakes easily with a fork. The inside changes from translucent (red or raw) to opaque (pink).
Scale the recipe to serve your family, cooking as many salmon fillets as you need. For instance, double the ingredients and cook about 3 pounds of fish. When you have a batch of seasoning prepared it's easy to make a larger meal.
Use the same ingredients, but bake the salmon in the oven using these instructions.