SALMON FILLETS WITH CAPTAIN JACK'S SALMON DRY RUB
Salmon is so quick and easy to prepare and today I'm dressing it up a little with this delicious mix of dried herbs and spices that compliment the salmon beautifully. This recipe makes 6 tablespoons, enough to season six 1 1/2 pound salmon fillets.
Provided by Patricia at: http://www.butteryum.org/
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Place all spice ingredients in a bowl and whisk together well, being sure to break up brown sugar clumps.
- Transfer dry rub to an airtight container and store in a cool dry place.
- Preheat oven to 425ºF.
- Place a salmon fillet, skin side down, in a baking dish or on a 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 (approximately 10 minutes per inch of thickness).
- The FDA suggests salmon is safe to eat when it reaches 145ºF.
CAPTAIN JACK'S SALMON RUB RECIPE - (4.5/5)
Provided by á-10070
Number Of Ingredients 11
Steps:
- Place salmon fillets in a baking dish. Mix all the rub ingredients in a small bowl. Sprinkle the desired amount of rub onto the fillets. Baking: Preheat oven to 400 F. Place the seasoned salmon in the baking dish on the middle rack of the oven and bake for 15 minutes, or until the salmon is opaque and flakes easily with a fork. THe internal temperature should be 145 F. Grilling: Preheat grill to medium-high. Place the seasoned salmon on a pre-soaked cedar plank and cook for 20-30 minutes or until the salmon is opaque and flakes easily with a fork. The internal temperature should be 145 F. Serve on the cedar plank for great presentation. Makes 4-6 servings.
SALMON WITH SWEET AND SPICY RUB
Provided by Ellie Krieger
Categories main-dish
Time 17m
Yield 6 servings, serving size: 1 salmon fillet
Number Of Ingredients 8
Steps:
- Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
- Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
- Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
- Good source of: Folate, Magnesium
SPICE-RUBBED SALMON
We eat this salmon a lot, along with couscous and fresh veggies. Even my 2-year-old devours it. -Lyndsay Rensing, Katy, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first 10 ingredients. Rub fillets with seasoning mixture; drizzle with oil., Place salmon on a lightly oiled rack, skin side up. Grill, covered, over high heat or broil 3-4 in. from heat 5 minutes. Turn; grill 4-6 minutes longer or until fish just begins to flake easily with a fork.
Nutrition Facts : Calories 295 calories, Fat 18g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 385mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
DRY RUB FOR SALMON
Make and share this Dry Rub for Salmon recipe from Food.com.
Provided by cathyhauser
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine the the first 8 ingredients.
- Coat both sides of salmon with the rub.
- Heat a small amount of oil in saute pan over med high heat and cook salmon on one side for 2 minutes. Lower heat and turn salmon. Cook for an additional 6-8 minutes till salmon is done.
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- Lay fillet on cutting board with salmon skin side down. Preheat oven to 400 degrees F. In a small bowl mix dry rub mixture. Break up any clumps of brown sugar.Sprinkle on top side of the salmon and gently press down. Lift up and allow excess to fall off. If you want a really intense flavor, cover with plastic wrap like this and refrigerate for an hour or two.
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