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 I purchased from Zaycon (for less than $8 a pound!). It's a great company that sells high-quality meats, straight from the supplier, at a tremendous savings. If you want to know more about my love of Zaycon, check out the blog post I wrote here.
Items used to make this recipe:
Salmon Dry Rub
makes 6 tablespoons
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
Place all 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.
To use: Preheat oven to 425F. Place a salmon fillet, skin side down, in a baking dish or 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 (approx 10 minutes per inch of thickness). The FDA recommends cooking salmon to an internal temperature of 145F.