Yield
Makes 1 cup

How to Make It

Combine all ingredients, and store in an airtight container.

Ratings & Reviews

AnnieFromOH's Review

MeredithSki
May 12, 2013
This is a great recipe, imparting wonderful flavor to the salmon. Have served it to guests several times and they always ask for the recipe. HOWEVER, I did drastically reduce the salt since I can't tolerate quite as much sodium. I reduced the Kosher salt to about 1/2 tablespoon, and it still leaves the rub with a lovely flavor. The earlier the rub is applied to the salmon, the better the flavor. If serving to guests, buy a little extra salmon---they invariably go back for seconds.

MeredithSki's Review

AnnieFromOH
January 07, 2012
This is my favorite salmon rub, although I do agree that the recipes calls for too much salt. I usually use about a half of tablespoon.

ChipBench's Review

ChipBench
November 09, 2011
Although the rub imparted subtle flavor distinctions, the extraordinary saltiness ruined my planked salmon entirely. I initially thought that I may have misread the kosher salt quantity, but verified that I followed this recipe to the letter. If you consider this rub, seriously consider reducing the kosher salt dramatically.....perhaps three teaspoons, and not tablespoons. Very disappointing way to treat a beautiful piece of salmon. I will not use it again.