Just tried Bernard Rosenberg's (posted 9/8) dry rub (1 part kosher salt, 3 parts brown sugar) on a sockeye fillet. Pretty dang good! I'm thinking next time I'll let the fish sit for a while after "rubbing" but before tossing on the grill to get a little more flavor from the rub. Was really good; not dry at all (took off grill when middle of fillet was still rare).
Great simple recipe Bern!