Pacific Salmon Rub

$6.00

SALMON RUB | SALTED | MILD HEAT | VEGAN

Restaurant salmon has a crust. Get the same result at home with this rub. Sea salt and brown sugar pull moisture to the surface so the fillet browns instead of steaming. Garlic, chili, and black pepper for the heat, and lemon peel for the citrus that cuts the richness. Fifteen minutes on the fish before it hits the heat is the trick.

Ingredients

sea salt, garlic, chili, black pepper, yellow mustard, onion, brown sugar, lemon peel, coriander, lemon juice powder

Style
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From Our Laguna Beach Spice & Tea Shop

A few things we pass along when someone buys this one.

Let the rub sit on the salmon for about 15 minutes before cooking. The salt and brown sugar help the seasoning stick to the fish and encourage a caramelized crust.

Save fresh lemon for after the fish comes off the grill or out of the oven. The blend already has lemon peel and lemon juice powder in it, and adding fresh citrus at the end keeps that flavor bright instead of muted.

  • What to use it on

    Salmon first, grilled, pan-seared, baked, or on the BBQ.

    Trout and halibut, where the citrus does the same work.

    Shrimp and scallops, which need less time under the heat but take the crust just as well.

    Grilled vegetables and roasted potatoes.

    Mixed into maple syrup or honey and brushed over roasted sweet potatoes or carrots, where the brown sugar and lemon peel meet the earthiness of the root vegetables.

Try This Simple Recipe Tonight

Grilled Salmon Burger

Serves 4

Ground salmon patties seasoned with Pacific Salmon Rub, grilled until cooked through, and served on kaiser rolls with a creamy horseradish sauce.

Ingredients

  • 12 oz ground salmon
  • 1 egg
  • 1/2 cup panko crumbs
  • 1 tbsp Pacific Salmon Rub
  • 3/4 cup plain, non-fat Greek yogurt
  • 1-2 tbsp prepared horseradish, drained
  • 4 kaiser rolls
  • 1 cup alfalfa sprouts, divided

Instructions

  1. Preheat grill to medium high, direct heat.
  2. Prepare the horseradish sauce by combining the Greek yogurt and horseradish, stir until smooth.
  3. Let the sauce sit for 30 minutes for the flavor and heat to develop.
  4. In a glass dish, combine ground salmon, egg, panko crumbs, and Pacific Salmon Rub.
  5. Gently mix to combine. Do not overwork. Divide the salmon mixture into 4 portions and shape into a patty.
  6. Gently place the burgers on a clean and oiled grill. Cook for 4-5 minutes on each side or until salmon is cooked through.
  7. Serve burgers on buns with the salmon burger, horseradish sauce, and alfalfa sprouts.

Download the printable recipe card (PDF)