5-Ingredient Salmon Rub Recipe
Serves: Makes enough rub for 2 pounds of salmon
This dynamic spice blend beautifully compliments the rich silkiness of a wild salmon fillet. Don't be intimidated if the spice combination sounds unusual to you - I promise, the flavors meld in an extraordinary way to create a savory, deep profile. The cumin is not overpowering, either. This recipe is inspired by the Spice Coated Salmon recipe in Kitchen of Light by Andreas Viesad. I've added salt to the recipe and added the step of grinding the spices after the toasting step.
  • 2 tsp. cumin seeds
  • 2 tsp. coriander seeds
  • 2 tsp. dill seeds (available here)
  • 2 tsp. fennel seeds
  • 1 tsp. coarse sea salt or ½ tsp. finely ground salt
Special equipment
  1. Place the spices in a sauté pan and toast them over medium heat until fragrant, stirring frequently, about 2-3 minutes. Toasting activates and heightens the flavor of the spices.
  2. Place the toasted spices, along with the salt, in a mortar and pestle and work until coarsely ground. Alternatively, use a spice grinder or (clean) coffee grinder, which will create a spice rub with a fine texture.
  3. Generously pat onto both sides of a salmon fillet and sauté, bake or broil as desired.
  4. The rub is best the week it is prepared, however it keeps well in the pantry. Store the ground spice mixture in an airtight container.
Feel free to double the recipe. Store leftover ground spice rub in an airtight container.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/salmon-rub-recipe/