The Pioneer Woman Tasty Kitchen
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Captain Jack’s Salmon Dry Rub

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Level: Easy

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Description

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.

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)
  • 1-½ teaspoon Ground Black Pepper
  • 1-½ teaspoon Dried Dill
  • ½ teaspoons Ground Coriander
  • ½ teaspoons Ground Cumin

Preparation

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 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.

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