There’s nothing quite like the rich smoky flavor of perfectly seasoned salmon that melts in your mouth with every bite. We’ve perfected this incredible smoked salmon rub recipe that transforms ordinary fish into an extraordinary culinary experience that’ll have your guests asking for seconds.
This homemade seasoning blend combines aromatic herbs and spices that complement salmon’s natural oils while creating that coveted caramelized crust we all crave. Unlike store-bought rubs loaded with preservatives and artificial flavors, our version uses simple pantry staples that pack maximum flavor punch.
Whether you’re firing up your smoker for the weekend or looking to elevate your grilling game, this easy salmon rub delivers restaurant-quality results every single time. We’ll show you exactly how to create this game-changing seasoning blend that works beautifully on cedar planks, in smokers, or even on your regular grill.
What Makes a Great Smoked Salmon Rub
Balance stands as the foundation of any exceptional smoked salmon rub. We need to achieve the perfect harmony between sweet, salty, and aromatic elements that enhance rather than overpower the delicate fish. The right combination creates depth while allowing the salmon’s natural flavors to shine through each bite.
Salt content requires careful consideration since it serves multiple purposes in our rub. We use it not only for flavor but also to draw out moisture from the salmon’s surface, creating the ideal environment for developing that coveted caramelized crust. Too little salt fails to achieve proper curing, while excessive amounts can overwhelm the fish’s subtle taste.
Sugar plays an equally important role in our seasoning blend. We incorporate it to promote caramelization during the smoking process, creating beautiful color and adding complexity to the flavor profile. Brown sugar works particularly well because it contains molasses, which provides deeper, more nuanced sweetness than regular granulated sugar.
Aromatic herbs and spices elevate our rub from basic to extraordinary. We select ingredients that complement salmon’s rich oils, such as dill, garlic powder, and black pepper. These seasonings penetrate the fish during the curing process and bloom beautifully when exposed to smoke and heat.
Texture matters significantly in our rub composition. We aim for a medium-fine consistency that adheres well to the salmon’s surface without creating an overly thick coating. This texture allows the seasonings to penetrate effectively while ensuring even distribution across the fillet.
Freshness determines the potency of our final product. We always use recently purchased spices and herbs, as their essential oils and flavor compounds diminish over time. Fresh ingredients deliver the vibrant taste that makes our homemade rub superior to store-bought alternatives.
The curing time allows our carefully selected ingredients to work their magic. We recommend letting the seasoned salmon rest for at least 30 minutes before smoking, giving the rub sufficient time to begin drawing out moisture and infusing the fish with flavor.
Essential Ingredients for Smoked Salmon Rub
Creating the perfect smoked salmon rub requires carefully selected ingredients that work together to enhance the fish’s natural flavors. Each component serves a exact purpose in building layers of taste and texture.
Dry Ingredients
Brown sugar forms the foundation of our rub with 2 tablespoons providing essential sweetness and caramelization during the smoking process. This ingredient creates that coveted golden crust while balancing the saltiness of other components.
Salt serves as the backbone of flavor enhancement, with 1 teaspoon of coarse sea salt working to season the salmon while drawing out moisture for better texture. We recommend using high quality salt for the best results.
Black pepper adds depth and mild heat to our blend, with 1 teaspoon of freshly cracked pepper delivering superior flavor compared to pre ground varieties. The coarse texture helps create an appealing crust on the salmon surface.
Garlic powder contributes aromatic savoriness to the mix, with 1 to 3 tablespoons depending on your preference for intensity. This ingredient provides umami depth without overpowering the delicate salmon flavor.
Smoked paprika offers an optional smoky warmth with just 1 teaspoon improving the overall smoke flavor profile. This spice works particularly well when you want to boost the smoky character of your final dish.
Fresh Herbs and Aromatics
Dill weed stands as the classic herb pairing for salmon, with 1 teaspoon of dried dill brightening the entire flavor profile. Fresh dill can substitute for dried but requires double the amount for equivalent intensity.
Basil provides a sweet herbal note when used sparingly, with 1/2 teaspoon of dried basil adding complexity without competing with the dill. This herb creates a subtle Mediterranean influence in the rub.
Cracked coriander delivers brightness and citrusy notes that complement the salmon’s richness. The coarse texture adds visual appeal while contributing to the overall aromatic profile of our seasoning blend.
Optional Flavor Enhancers
Chili powder introduces subtle heat and complexity with approximately 1/2 teaspoon adding warmth without overwhelming the fish. This ingredient works best for those who enjoy a gentle spicy kick in their smoked salmon.
Mustard powder balances flavors with its tangy profile, using 1/2 to 1 teaspoon to add depth and help bind other dry ingredients together. The powder form distributes more evenly than whole mustard seeds.
Maple syrup serves as a finishing glaze rather than a rub ingredient, applied after smoking to create a shiny, sweet coating. This enhancement adds visual appeal and concentrated sweetness to the final dish.
Dijon mustard functions as both a binder and flavor enhancer when applied directly to the salmon before adding the dry rub. The mustard helps the seasoning adhere while contributing a tangy zing that cuts through the fish’s richness.
Equipment Needed
Having the right equipment transforms our smoked salmon rub into a perfectly cooked masterpiece. We recommend gathering essential tools before beginning the smoking process to ensure optimal results.
Smoker Selection
A reliable smoker serves as the foundation for our recipe success. Classic bullet-style smokers like the Weber Smokey Mountain maintain consistent temperatures between 250-275°F for hot smoking. Stovetop smokers work equally well for indoor preparation when outdoor smoking isn’t possible.
Temperature Monitoring Tools
An instant-read thermometer becomes our most critical safety tool during the smoking process. We use it to monitor the salmon’s internal temperature and confirm it reaches the safe target of 145°F. Digital probe thermometers offer hands-free monitoring throughout the cooking time.
Wood Preparation Essentials
Soaked wood chips create the signature smoky flavor that complements our carefully crafted rub. Popular wood varieties include alder for mild smokiness, applewood for subtle sweetness, and hickory for robust flavor. We soak chips for at least 30 minutes before adding them to the smoker.
Smoking Surface Setup
Wire racks or dedicated smoker racks hold the salmon securely during cooking. We place the fish skin side down directly on these surfaces for even heat distribution. Spray oil prevents sticking when applied lightly to the rack before positioning the salmon.
Supporting Equipment
A cooling rack allows the finished salmon to rest properly after smoking. This final step helps redistribute juices throughout the fish for optimal texture and flavor. We keep clean towels nearby for handling hot equipment safely.
| Equipment Category | Essential Items | Temperature Range |
|---|---|---|
| Smoker | Bullet-style or stovetop | 250-275°F |
| Monitoring | Instant-read thermometer | Target: 145°F internal |
| Wood | Soaked chips (alder, apple, hickory) | 30+ minutes soaking |
| Surfaces | Wire racks with spray oil | Non-stick preparation |
These tools work together seamlessly with our signature rub blend to create restaurant-quality smoked salmon at home.
Instructions for Making the Rub
Now that we have our ingredients and equipment ready, let’s walk through the step-by-step process of creating and applying our homemade smoked salmon rub. This straightforward method ensures even distribution of flavors and optimal adherence to the fish.
Mixing the Dry Rub
We begin by combining all our dry ingredients in a medium-sized mixing bowl. Add 2-1/3 cups brown sugar, 1-2 teaspoons kosher salt, 1 teaspoon freshly cracked black pepper, and 1 teaspoon dried dill weed to the bowl. Next, we incorporate 1 tablespoon each of garlic powder and onion powder, followed by 1/4 cup paprika if we’re using it for that extra smoky flavor.
Using a fork or whisk, we break up any clumps of brown sugar to ensure a uniform mixture. The goal is to achieve consistent distribution of all spices throughout the blend. We mix thoroughly until every component is evenly incorporated, creating a fragrant and well-balanced rub that will enhance our salmon’s natural flavors.
Preparing the Salmon
We select a fresh salmon fillet, preferably skin-on varieties like King, Sockeye, or Coho for optimal results. Carefully removing any pin bones with tweezers ensures a smooth dining experience later. Pat the salmon completely dry with paper towels, as this step is crucial for proper rub adherence and achieving that desired caramelized crust.
For enhanced flavor penetration, we can spread a thin layer of Dijon mustard on the flesh side of the salmon before applying our rub. This optional step helps the seasoning stick better while adding an extra layer of complexity to the final dish.
Applying the Rub
We generously sprinkle our prepared dry rub onto the flesh side of the salmon, avoiding the skin side entirely. Gently pat the rub into the fish to ensure it adheres properly, creating an even coating across the entire surface. The brown sugar in our mixture will help form that beautiful caramelized exterior during the smoking process.
After applying the rub, we cover the seasoned salmon and refrigerate it for 1-3 hours. This dry brining period allows the flavors to penetrate deeply into the fish while the surface dries slightly, which is essential for optimal smoking results. Before placing the salmon in our smoker, we shake off any excess rub to prevent burning or creating bitter spots during the cooking process.
Curing Time and Preparation
We’ve outlined the perfect rub for your salmon, and now we need to focus on the critical curing phase that transforms good salmon into exceptional smoked fish. The curing process draws out moisture while allowing our carefully balanced seasonings to penetrate deep into the flesh.
Understanding the Curing Process
Our salmon requires proper curing time to develop its signature texture and concentrated flavors. Salt in the rub acts as the primary curing agent, extracting moisture from the fish while the brown sugar balances the process with gentle sweetness. This dry brining method creates the ideal foundation for smoking by firming the flesh and intensifying the natural salmon taste.
Optimal Curing Times by Texture Preference
Different curing durations produce distinct results, allowing us to customize the final texture and flavor intensity:
| Curing Duration | Texture Result | Flavor Intensity | Best For |
|---|---|---|---|
| 1-3 hours | Soft, tender | Light to moderate | Quick preparation |
| 6-8 hours | Balanced firmness | Well-developed | Standard smoking |
| 12-24 hours | Firm, dense | Concentrated | Traditional cured style |
Step-by-Step Curing Preparation
We begin the curing process immediately after applying our rub mixture to the salmon fillet. Place the seasoned fish flesh-side up on a wire rack set over a rimmed baking sheet. This setup allows air circulation around the entire fillet while catching any released moisture.
Refrigerate the salmon uncovered or with light plastic wrap coverage. Uncovered curing develops a better pellicle, which is the tacky surface layer that helps smoke adhere to the fish. We recommend starting with a 6-hour cure for your first attempt, as this timeframe delivers excellent results without over-drying the salmon.
Post-Curing Preparation Steps
After the curing period completes, we need to prepare the salmon for smoking. Rinse the fillet thoroughly under cool running water to remove excess salt and sugar crystals. Pat the fish completely dry with paper towels, ensuring no moisture remains on the surface.
Allow the rinsed salmon to air dry for 30 minutes to several hours at room temperature. This final drying step develops the pellicle, a slightly tacky surface that appears glossy and feels sticky to the touch. The pellicle formation is crucial because it helps the smoke particles adhere properly during the cooking process.
Temperature and Timing Considerations
Our cured salmon is now ready for the smoker, where we’ll maintain temperatures between 225-275°F. The internal temperature should reach 145°F for food safety, typically requiring about one hour of smoking time depending on fillet thickness. We always use an instant-read thermometer to verify doneness rather than relying solely on cooking time estimates.
Smoking Directions
Now that our salmon has cured properly and developed that essential pellicle, we’re ready to transform it into perfectly smoked fish. The smoking process requires careful attention to temperature control and timing to achieve that coveted balance of smoky flavor and tender texture.
Setting Up Your Smoker
Preheat your smoker to a steady temperature between 225-275°F before adding the salmon. We recommend using mild wood chips like apple or alder, which complement salmon’s delicate flavor without overwhelming it. Soak your wood chips for at least 30 minutes before adding them to create consistent smoke production throughout the cooking process.
Place a water pan inside your smoker to maintain optimal moisture levels during smoking. This prevents the salmon from drying out while allowing the smoke to penetrate evenly. Position your smoker racks to ensure proper air circulation around the fish.
Clean and lightly oil your smoker grates to prevent sticking. We suggest using a high-heat cooking oil applied with a paper towel for best results.
Smoking Temperature and Time
Maintain your smoker temperature consistently between 225-275°F throughout the entire cooking process. Place the salmon skin side down directly on the smoker rack to protect the flesh from direct heat.
| Temperature Range | Smoking Time | Internal Target |
|---|---|---|
| 225°F | 60-75 minutes | 145°F |
| 250°F | 45-60 minutes | 145°F |
| 275°F | 35-50 minutes | 145°F |
Monitor your smoker’s temperature regularly using built-in thermometers or probe thermometers. Add soaked wood chips every 20-30 minutes to maintain steady smoke production. Avoid opening the smoker door frequently as this causes temperature fluctuations and extends cooking time.
Checking for Doneness
Insert an instant-read thermometer into the thickest part of the salmon to check internal temperature. The fish reaches perfect doneness when it hits 145°F internally. We measure at multiple points along thicker fillets to ensure even cooking throughout.
Look for visual cues that indicate properly smoked salmon. The flesh should flake easily when tested with a fork but remain moist and tender. The exterior develops a beautiful golden-brown color with slight caramelization from the brown sugar in our rub.
Remove the salmon from the smoker once it reaches target temperature and transfer it to a cooling rack. Let the fish rest for 5-10 minutes before serving to allow juices to redistribute and flavors to settle. This resting period ensures maximum moisture retention and optimal texture in every bite.
Make-Ahead Tips
Planning ahead transforms your smoked salmon from good to exceptional. We’ve discovered that proper preparation timing significantly impacts the final flavor and texture of your fish.
Start with Dry Brining the Night Before
Applying our rub 12 to 24 hours before smoking creates the most dramatic flavor transformation. The salt draws moisture from the salmon while the brown sugar and spices penetrate deep into the flesh. We recommend wrapping the seasoned salmon in plastic wrap and refrigerating it overnight for maximum flavor infusion.
Perfect Your Surface Preparation
Pat the salmon completely dry with paper towels before applying any rub. Moisture on the surface prevents proper rub adherence and interferes with smoke absorption during cooking. This simple step makes a remarkable difference in how well the seasonings bind to the fish.
Choose Skin-On Fillets for Best Results
We always select skin-on salmon fillets for smoking. The skin acts as a natural barrier that protects the delicate flesh from direct heat while helping retain moisture throughout the smoking process. Place the salmon skin side down on your smoker rack for optimal results.
Create the Ideal Resting Environment
After applying your rub, place the seasoned salmon on a wire rack set over a baking sheet. This setup allows air to circulate around the fish, promoting even curing and helping develop a pellicle. The pellicle forms a slightly tacky surface that attracts smoke and creates better flavor penetration.
Monitor Internal Temperature Accurately
Invest in a reliable instant-read thermometer to ensure your salmon reaches the safe internal temperature of 145°F. We check the thickest part of the fillet to guarantee even cooking throughout. This precision prevents overcooking while maintaining food safety standards.
Allow Proper Resting Time
Let your smoked salmon rest on a cooling rack for 5 to 10 minutes after removing it from the smoker. This resting period allows the juices to redistribute throughout the fish, resulting in more tender and flavorful final results.
| Preparation Timeline | Curing Duration | Texture Result |
|---|---|---|
| Quick preparation | 1-3 hours | Soft, delicate |
| Standard preparation | 6-8 hours | Balanced firmness |
| Overnight preparation | 12-24 hours | Firm, dense |
Use Mustard as a Binding Agent
Coat your salmon with a thin layer of Dijon mustard before applying the dry rub. The mustard acts as a natural binder that helps the seasonings adhere better while adding a subtle tangy flavor that complements the smoke. This technique works especially well with our brown sugar and herb combinations.
Storage Instructions
After perfecting our smoked salmon with the aromatic rub blend, proper storage becomes essential for maintaining both safety and flavor quality. We need to allow the salmon to cool properly before refrigerating to prevent condensation that could compromise texture.
Immediate Post-Smoking Care
First, we place the smoked salmon on a cooling rack for approximately one hour after removing it from the smoker. This cooling period allows the internal juices to redistribute evenly throughout the fish while preventing moisture buildup that occurs when hot salmon meets cold storage.
Short-Term Refrigerator Storage
Once cooled, we wrap the smoked salmon tightly in plastic wrap to prevent air exposure and moisture loss. Properly wrapped smoked salmon maintains its peak quality in the refrigerator for up to 10 days. We store it in the coldest part of our refrigerator, typically the back of the main compartment where temperatures remain most consistent.
Extended Refrigerator Storage
For longer refrigerator storage, we recommend vacuum-sealing the cooled smoked salmon. This method removes air completely and creates an optimal environment for preservation. Vacuum-sealed smoked salmon stays fresh in the refrigerator for up to 3 weeks while maintaining its texture and smoky flavor profile.
Freezer Storage Guidelines
When we need to store smoked salmon for extended periods, freezing offers the best solution. We wrap the salmon in freezer paper or vacuum-seal it before placing it in the freezer. Frozen smoked salmon maintains its quality for up to one year when stored at 0°F or below.
| Storage Method | Location | Duration | Quality Notes |
|---|---|---|---|
| Plastic wrapped | Refrigerator | 10 days | Peak freshness |
| Vacuum sealed | Refrigerator | 3 weeks | Optimal preservation |
| Freezer wrapped | Freezer | 1 year | Maintains quality |
These storage guidelines ensure our carefully crafted smoked salmon retains its exceptional flavor and texture while meeting food safety standards. Proper storage techniques preserve the investment we made in selecting quality ingredients and perfecting our smoking technique.
Serving Suggestions
Our perfectly smoked salmon deserves presentations that showcase its complex flavors and tender texture. The versatility of this seasoned fish allows us to create memorable dishes for any occasion.
Classic Bagel Service transforms breakfast into a gourmet experience. We recommend slicing our smoked salmon thinly against the grain and arranging it on toasted everything bagels spread with cream cheese. Fresh capers add bursts of briny flavor while thin red onion slices provide a sharp contrast to the fish’s richness.
Elegant Appetizer Presentations elevate any gathering with minimal effort. Our smoked salmon pairs beautifully when arranged on wooden boards alongside cucumber rounds and fresh dill sprigs. Lemon wedges become essential accompaniments that brighten each bite while allowing guests to customize their flavor experience.
Fresh Salad Applications showcase the salmon’s smoky notes in lighter preparations. We love breaking our smoked fish into generous flakes over mixed greens with cherry tomatoes and avocado slices. The combination creates a protein-rich meal that satisfies without overwhelming delicate palates.
Sandwich and Wrap Options provide portable luxury for busy schedules. Our smoked salmon works exceptionally well in tortilla wraps with cream cheese and spinach leaves. Traditional tea sandwiches benefit from thin salmon slices layered with cucumber on buttered bread with crusts removed.
Temperature Considerations enhance the serving experience significantly. We serve our smoked salmon chilled for optimal texture and flavor development. Removing the fish from refrigeration 10-15 minutes before serving allows the natural oils to warm slightly while maintaining food safety standards.
| Serving Style | Recommended Accompaniments | Ideal Temperature |
|---|---|---|
| Bagel Service | Cream cheese, capers, red onion | Chilled |
| Appetizer Platter | Cucumber, dill, lemon wedges | Chilled |
| Salad Topping | Mixed greens, tomatoes, avocado | Chilled |
| Sandwiches | Cream cheese, cucumber, spinach | Chilled |
Portion Planning ensures we provide satisfying servings without waste. We calculate approximately 2-3 ounces per person for appetizer portions and 4-5 ounces for main course servings. These measurements account for the rich nature of smoked salmon while providing adequate protein for various meal types.
Recipe Variations
These three distinct rub variations offer different flavor profiles to match your taste preferences and smoking goals. Each blend creates a unique taste experience while maintaining the perfect balance needed for exceptional smoked salmon.
Sweet and Savory Rub
We recommend this classic blend for those seeking a balanced flavor that enhances salmon’s natural taste without overwhelming it. The combination creates a beautiful caramelized crust while allowing the fish’s inherent richness to shine through.
Ingredients:
- 2 tablespoons brown sugar
- 1 teaspoon coarse sea salt
- 1-2 teaspoons black pepper
- 1/2-1 teaspoon dried basil or dill
- 1/2 teaspoon garlic powder
Brown sugar forms the foundation of this rub, promoting caramelization at smoking temperatures while adding depth and complexity. Coarse sea salt draws moisture from the salmon while seasoning it thoroughly. Fresh cracked black pepper provides warmth without excessive heat, and dried herbs contribute aromatic notes that complement the fish beautifully.
Spicy Cajun Style
Our spicy Cajun variation delivers bold flavors and warming heat that transforms mild salmon into an exciting culinary experience. This blend works particularly well for those who enjoy robust, assertive seasonings.
Ingredients:
- 1 tablespoon brown sugar
- 2 tablespoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Smoked paprika provides the signature smoky backbone that defines this blend while adding beautiful color to the finished salmon. Cayenne pepper brings controlled heat that builds gradually rather than overwhelming the palate. The combination of garlic and onion powders creates savory depth, while brown sugar balances the spice with subtle sweetness.
Mediterranean Herb Blend
This aromatic variation celebrates the bright, fresh flavors of Mediterranean cuisine while maintaining the smoking traditions that make salmon exceptional. The blend offers citrusy notes and herbal complexity.
Ingredients:
- 1 tablespoon granulated maple sugar or brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dill weed
- 1 teaspoon dried lemon peel
- 1/2 teaspoon coriander
- 1 teaspoon coarse salt
Maple sugar provides gentle sweetness with more nuanced flavor than regular brown sugar. Dried thyme and dill weed create the herbal foundation that defines Mediterranean cooking. Dried lemon peel adds bright citrus notes that cut through the salmon’s richness, while coriander contributes subtle citrusy warmth. This combination produces a sophisticated flavor profile that pairs beautifully with white wines and fresh vegetables.
Conclusion
This homemade smoked salmon rub recipe gives us complete control over flavor and quality while eliminating the preservatives found in store-bought alternatives. We’ve covered everything from ingredient selection to smoking techniques that’ll help you create restaurant-quality results at home.
The key to success lies in understanding the balance between sweet brown sugar savory salt and aromatic herbs. Whether you choose our classic blend or experiment with the Cajun or Mediterranean variations we’ve shared each option delivers exceptional results when properly applied and cured.
Remember that patience during the curing process and attention to temperature control while smoking are what separate good smoked salmon from truly outstanding results. With these techniques mastered you’ll have a versatile protein that works beautifully in everything from bagel spreads to elegant dinner presentations.
Frequently Asked Questions
What makes homemade smoked salmon rub better than store-bought options?
Homemade rubs offer superior flavor without preservatives found in commercial versions. You control the quality and freshness of ingredients, ensuring aromatic herbs and spices that complement salmon’s natural oils. The custom blend creates a better caramelized crust and allows you to adjust sweetness, saltiness, and spice levels to your preference.
How long should I let the salmon cure with the rub before smoking?
Allow 1-3 hours for soft texture, 6-8 hours for balanced firmness, or 12-24 hours for dense, firm results. This curing time lets seasonings penetrate deeply while drawing out moisture. Refrigerate the seasoned salmon uncovered on a wire rack for proper air circulation during the curing process.
What’s the ideal smoking temperature and time for salmon?
Maintain smoker temperature between 225-275°F for optimal results. Smoking time varies by temperature and thickness, but generally takes 1-3 hours. Use an instant-read thermometer to ensure internal temperature reaches 145°F. Lower temperatures require longer cooking times but produce more tender, flaky results.
Which wood chips work best for smoking salmon?
Mild wood chips like alder, apple, or cherry complement salmon’s delicate flavor without overpowering it. Soak chips for at least 30 minutes before use. Avoid strong woods like hickory or mesquite, which can make the fish too smoky. Alder is traditional for Pacific Northwest-style smoked salmon.
How should I store smoked salmon to maintain freshness?
Cool salmon on a rack for one hour after smoking. Wrap tightly in plastic wrap for refrigerator storage up to 10 days. For extended storage, vacuum-seal for up to 3 weeks refrigerated. Freeze in freezer paper or vacuum-sealed bags for up to one year while maintaining quality.
What are the essential ingredients for a basic smoked salmon rub?
Key ingredients include brown sugar for caramelization, coarse sea salt for seasoning and moisture extraction, freshly cracked black pepper, garlic powder, and dried dill. Optional additions include smoked paprika for warmth, onion powder for depth, and fresh herbs like basil for brightness and complexity.
Can I prepare the salmon rub mixture in advance?
Yes, you can mix dry ingredients ahead and store in an airtight container for up to 6 months. Keep the mixture in a cool, dry place away from light. Fresh herbs should be added just before use for maximum potency. Label containers with preparation dates for freshness tracking.
What’s the best way to apply the rub to salmon?
Pat salmon dry and remove pin bones first. Optionally apply a thin layer of Dijon mustard for better adherence. Generously sprinkle rub on flesh side, gently patting to ensure even coverage. Avoid over-working the fish, which can break down the delicate texture.
