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.

English Toffee

Seriously, is there anything better than caramelized sugar?  Ok, maybe caramelized sugar, a stick of butter, lightly toasted almonds, and a glorious robe of melted chocolate.  Heaven help me, this stuff is amazing!  

Before beginning, have ready a half sheet pan lined with a silpat liner.

Also, make sure you have chopped chocolate ready to go.  I'm a huge dark chocolate fan, but you can certainly use milk chocolate if that's your thing.

And another thing you need before you start is toasted, sliced almonds.  I place the almonds on an unlined half sheet pan and pop them into a cold oven.  Then I turn the oven on to 350F and slowly toast them until golden brown and fragrant.  

Allow the almonds to cool completely, then chop them into smaller bits in a small food processor, being careful not to chop them too much.  You still want to recognize they are sliced almonds.

Alternatively, you can place the almonds in a resealable bag and crush with a rolling pin.

Ok, now that the half sheet pan is prepared, and the chocolate and almonds are ready to go, it's time to start cooking - in a 3 or 4-quart saucepan, heat butter, water, corn syrup, and dark brown sugar over medium-high heat.  

Have an instant read digital thermometer, as well as the pure vanilla extract and baking soda nearby.

The toffee mixture should be stirred occasionally until it reaches the proper temperature.  Note that I used a nonstick pan for easy cleanup.

Stop cooking when the toffee reaches 285F.

Stir in the vanilla and baking soda; stir vigorously to combine.

Pour mixture onto silpat lined half sheet pan.

Spread mixture with an offset spatula.  I like my toffee on the thin side so I spread mine out more than directed by the recipe. 

While the toffee is still hot, evenly sprinkle the chocolate bits all over.

Allow chocolate to rest on the hot toffee for 5 minutes.

Use an offset spatula to spread the melted chocolate evenly over the toffee.

While the chocolate is still warm, sprinkle the toasted almonds evenly all over.

Pop the whole tray into the fridge until the toffee and chocolate set.  Break into pieces and enjoy.

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3ovS9fE

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

• silpat https://amzn.to/3LkiHtZ

• small food processor https://amzn.to/3sKEPFN

• digital scale https://amzn.to/3ozPkKD

• digital thermometer https://amzn.to/3B7VqXz

• offset spatula https://amzn.to/361cPG3

• nonstick saucepan https://amzn.to/336M3Le

• lyle’s golden syrup https://amzn.to/361y8Y7

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English Toffee

makes 12 servings

Printable Recipe

Ingredients

• 3 ounces semisweet or bittersweet chocolate, chopped into small pieces

• 3/4 cup sliced almonds, toasted and cooled completely

• 1 1/4 cups brown sugar (light or dark), packed

• 1/4 cup light corn syrup (or Lyle’s Golden Syrup)

• 8 tablespoons unsalted butter

• 2 tablespoons water

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon baking soda

Directions

1. Begin by lining a half sheet pan with a silpat liner (I have 6!) and measure out all the ingredients.

2. Place toasted almonds in the bowl of a food processor and pulse 2 or 3 times to break into smaller bits, being careful not to make the pieces too small. Alternatively, you can place the toasted almonds in a resealable bag and crush them with a rolling pin.

3. In a 3 or 4-quart heavy bottomed nonstick saucepan over medium-high heat, combine butter, corn syrup, butter, and water; heat, stirring occasionally, until the mixture reaches 285F.

4. Remove mixture from heat and vigorously stir in the vanilla and baking soda.

5. Pour the mixture onto a silpat lined half sheet pan; use an offset spatula to spread thinly over the silpat.

6. While the toffee is still hot, sprinkle the chocolate bits evenly all over; allow chocolate to soften from the residual heat for a few minutes, then use an offset spatula to spread the chocolate into an even layer (I like to stop just short of the edge of the toffee).

7. Immediately sprinkle the almond pieces evenly all over the melted chocolate.

8. Place the toffee in the refrigerator for 10 minutes; remove from fridge and break into serving pieces. Store at room temperature in an airtight container with waxed paper between layers.

Note

• To toast almonds, spread in a single layer on an unlined half sheet pan and place in a cold oven; turn the oven on to 350F and allow the almonds to toast for 8-12 minutes until lightly browned and fragrant (watch them carefully).  Cool completely before using.

adapted from The Baking Bible