Captain Jack’s Salmon Dry Rub

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.