Captain Jack's Salmon Dry Rub

from ButterYum
makes about 6 tablespoons


  • 1 1/2 tablespoons brown sugar (light or dark)
  • 1 tablespoon kosher salt
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon paprika (not smoked)
  • 1 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoon dried dill
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin


  1. Place all ingredients in a bowl and whisk together well, being sure to break up brown sugar clumps.
  2. Transfer dry rub to an airtight container and store in a cool dry place.

To use:  Preheat oven to 425F.  Place a salmon fillet, skin side down, in a baking dish or 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 (approx 10 minutes per inch of thickness).  The FDA recommends cooking salmon to an internal temperature of 145F.