Salmon Fillets with Captain Jack’s Salmon Dry Rub

Patricia at: http://www.butteryum.org/

Salmon is so quick and easy to prepare and today I’m dressing it up a little with this delicious mix of dried herbs and spices that compliment the salmon beautifully. This recipe makes 6 tablespoons, enough to season six 1 1/2 pound salmon fillets.

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine American

Ingredients

1-½ tablespoon brown sugar light or dark
1 tablespoon kosher salt
1 tablespoon dried parsley flakes
1-½ teaspoon garlic powder
1-½ teaspoon hungarian paprika not smoked
1 teaspoon ground black pepper
1 ½ teaspoon dried dill
½ teaspoons ground coriander
½ teaspoons ground cumin
olive oil light coating

Instructions

Mix Rub Ingredients

Place all spice ingredients in a bowl and whisk together well, being sure to break up brown sugar clumps.
Transfer dry rub to an airtight container and store in a cool dry place.

Cook Salmon

Preheat oven to 425ºF.
Place a salmon fillet, skin side down, in a baking dish or on a foil-lined sheet pan sprayed with nonstick spray (or use nonstick foil).
Brush top of salmon with olive oil and sprinkle liberally with dry rub (I used about 1 tablespoon for a 1 1/2-pound fillet).
Roast uncovered in center of the oven until cooked through and salmon flakes easily (approximately 10 minutes per inch of thickness).
The FDA suggests salmon is safe to eat when it reaches 145ºF.

Notes

Found online at: https://tastykitchen.com/recipes/condiments/captain-jacke28099s-salmon-dry-rub/

Share this recipe...