In a small bowl, combine all dry spices and seasonings: brown sugar, smoked paprika, onion powder, garlic powder, mustard powder, cayenne, salt, black pepper, lemon zest, and dried oregano. Whisk together until evenly blended. This creates a cohesive dry rub that will adhere better to the salmon than if spices are added separately.

Pat the salmon cubes dry with paper towels to remove excess moisture—this helps the spices stick better. Place the salmon in a medium bowl and drizzle with extra virgin olive oil, then add the spice rub from Step 1. Toss gently but thoroughly until every piece is evenly coated. I like to use my hands for this step to ensure even coverage without breaking apart the delicate salmon.

Preheat your grill to 350°F (medium heat). Create a foil boat by folding up the edges of a piece of heavy-duty aluminum foil to form a shallow tray, or use a disposable aluminum pan. Lightly grease the foil boat with oil or cooking spray. Transfer the coated salmon cubes to the foil boat in a single layer, spacing them slightly apart to allow heat circulation. Place on the grill grate and cook for 20–25 minutes until the salmon reaches an internal temperature of 145°F (use a meat thermometer for accuracy). The salmon will be opaque and flake easily when done.

Remove the foil boat from the grill and let the salmon rest for 2–3 minutes before serving. This brief rest allows the residual heat to finish cooking the centers gently. Transfer to a serving platter and enjoy warm.