Salmon Dry Rub

Salmon is one of my favorite go-to-meals because it cooks so quickly.  You can walk in the door, toss it in a hot oven, make a quick salad, and 10-15 minutes later dinner is served.  I often make a very simple version that one of my daughters dubbed Perfect Roasted Salmon, but today I dressed it up a little with a delicious mix of dried herbs and spices that I can't wait for her to try.  The recipe makes enough to season several salmon fillets so keep it in a labeled jar because, I promise, you'll reach for it again and again.  

Here are the ingredients for this wonderful salmon rub.  Clockwise from the top (amounts listed below):  brown sugar, ground cumin, ground dill, ground coriander, paprika, garlic powder, dried parsley, kosher salt, and ground black pepper.

Whisk all the ingredients together, being sure to break up any clumps of brown sugar that may be present.

Place mixture in a jar with a tight fitting lid.

And this is probably the most important part - LABEL THE JAR!!.  I'm guilty of thinking, "I'll remember what this is" - only to find out several months later, I have absolutely no idea what it is (happens in the freezer too!).  I actually found such a jar in my spice cabinet last week - the mystery mixture is currently sitting on my counter, waiting for me to decide what to do with it.  I think I'll sprinkle it on some chicken breasts and see if that can jog my memory.  Lesson learned:  label, label, label.  

To use the salmon rub, brush salmon with olive oil and...

Sprinkle the rub liberally all over.  Salmon is rather delicate, so no need to actually "rub" the mixture.  Roast as directed below.

This rub was absolutely fantastic on the Wild Sockeye Salmon. Actually, try it on any salmon, or even steelhead trout.

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/3uvrtzA

• nonstick foil (one of my favorite things!) https://amzn.to/3B5VqYa

• small whisk https://amzn.to/3NvABeY

• silicone pastry brush https://amzn.to/3uAMo45

• label maker https://amzn.to/3T2TjLY

• instant read thermometer https://amzn.to/314X3nO

• spice jar(s) https://amzn.to/3Dxi9xZ

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Salmon Dry Rub

makes 6 tablespoons

Printable Recipe

Ingredients

• 1 1/2 tablespoons brown sugar (light or dark)

• 1 tablespoon kosher salt

• 1 tablespoon dried parsley

• 1 1/2 teaspoon garlic powder

• 1 1/2 teaspoon paprika (not smoked)

• 1 1/2 teaspoon ground black pepper

• 1 1/2 teaspoon dried dill

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

Directions

1. Place all ingredients in a bowl and whisk together well, being sure to break up brown sugar clumps.

2. Transfer dry rub to an airtight container and store in a cool dry place.

To Use

1. Preheat oven to 425F.  Place a salmon fillet, skin side down, in a baking dish or foil lined half sheet pan sprayed with nonstick spray (or use nonstick foil). 

2. 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). 

3. Roast uncovered in center of the oven until cooked through and salmon flakes easily (approximately 10 minutes per inch of thickness).  Note: The FDA recommends cooking salmon to an internal temperature of 145F.

Note

• Steelhead trout can be substituted.

Perfect Roasted Salmon

So I got the cutest request from one of my daughters the other day.  She asked me to put this "perfect salmon" on my blog so she'd always be able to make it.  I didn't have a recipe per se, but I was happy to write one so I could fulfill her request immediately.  

I like to have lots of leftovers for salads and snacking so I will typically roast a 3-pound fillet, but this simple technique works with any size - just adjust the amount of salt and pepper you use. 

Looking for something a little more special?  Check out my recipe for Salmon Dry Rub.  Same cooking technique with a slightly dressed up flavor profile.  Either way, you can't lose.

Line a half sheet pan with nonstick foil and place the fillet on the foil, skin side down.

Drizzle the fillet with extra virgin olive oil.

Use a pastry brush to spread the oil all over the fillet. 

Sprinkle the kosher salt and pepper evenly over the fillet.

Pop it in the center of a preheated oven and roast for approximately 10 minutes per inch of thickness or until the salmon is cooked through and flakes easily.   Mmmmmm!

My fillet took exactly 7 minutes to cook.  How's that for a quick dinner?  Cook extra so you have lots of leftovers.  

Items used to make this recipe:

(affiliate links)

• non stick foil https://amzn.to/317IZtJ

• half sheet pan https://amzn.to/3IOGS3A

• magnum peppermill https://amzn.to/3Yp3gGi

• silicone pastry brush https://amzn.to/3vTk9f8

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Perfect Roasted Salmon

makes 6-8 servings

Printed Recipe

Ingredients

• 2-3 pound Salmon fillet (or steelhead trout fillet)

• 1 teaspoon extra virgin olive oil

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 425F and line a half sheet pan with nonstick foil.

2. Place salmon, skin side down, on foil.

3. Brush salmon lightly with olive oil, then sprinkle with kosher salt and pepper as shown.

4. Roast, uncovered, in the center of the oven until cooked through and salmon flakes easily (approximately 10 minutes per inch of thickness).

Note

• Steelhead trout can be substituted.