I put this rub together a few years ago, looking for a different approach to salmon than the usual one in the Pacific Northwest of kosher salt, pepper, garlic powder, and lemon wedges. Over the years I’ve done a bit of tuning and it is now a really nice rub for salmon, especially sockeye and coho.
Moroccan Style Rub for Salmon
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Recipe by Eric Course: RubCuisine: North AfricaDifficulty: Easy
Servings
5
servings
Prep time
10
minutes
Ingredients
1 tbsp garlic powder
1 tbsp paprika
1 tsp cumin
3/4 tsp kosher salt
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp cayenne pepper
Method
In a small mixing bowl, whisk all ingredients together.
Allow spices to mingle together for 1 hour before using
Apply 1 tsp olive oil per 8 oz of salmon
Apply 1 tsp rub per 8 oz of salmon, add it liberally over top of the olive oil, then lightly pat into fish
Cook fish as desired, but best is to grill over direct heat
Notes
I have also used this rub on halibut, swordfish, and branzino and it works well on all of them.
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