Cider and Brown Sugar Salmon Fillet

Cider and Brown Sugar Marinade:
6 oz can frozen apple cider or juice concentrate, thawed
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 tablespoon salt
2 lb salmon fillet, with skin on, about 1 inch thick

Mixed Spice Rub:
1 tablespoon cracked black pepper
1 tablespoon cracked mustard seeds
1 teaspoon crushed dried hot red chile
1 teaspoon paprika
1 teaspoon ground coriander

Vegetable oil spray

At least 1 hour and up to 4 before you plan to grill, prepare the marinade, combining the ingredients in a bowl. Put the fish in a bag and pour the marinade in. Refrigerate it. When ready drain it and cover the flesh side with the dry rub ingredients (mix them first). Let sit for 30 minutes. Fire up the grill to high. Oil the grate and cook the fish skin side down for 5 to 6 minutes, until the skin is nearly black. Turn and cook for and additional 3 to 4 minutes. It will be done when just opaque pink at the center. Carefully peel the skin off and serve.