It’s summer. It’s barbecue season It’s time for salmon. Salmon cooks quickly and is very versatile when it comes to seasoning. While on holidays a couple weeks ago in Alaska, I ate salmon every day. On one of the day stopovers, I picked up a pamphlet from the Alaska Seafood Board on various rubs and sauces for their local sustainable fish. The Sweet-Smoky-Spicy Rub and the Moroccan-flavoured Rub are from that source. The Indian-flavoured Rub is one that I wanted to share with you from my files. I made all three for dinner and we had a taste test. Thumbs up on all three rubs! I use salmon fillets most of the time but use salmon steaks if you prefer. All these rubs are for 4 servings; you can halve or double the ingredients according to your needs. Extra dry rubs can be kept in the cupboard for a future meal. The Moroccan-flavoured should be kept in the fridge because of the added harissa and garlic.
Try them, you’ll like them!
1. Sweet-Smoky-Spicy Alaska Salmon Rub
enough for 4 servings of salmon
2 tsp. smoked paprika
2 tsp. brown sugar (i used granulated brown sugar for texture but any brown sugar will do)
1/2 tsp EACH of ground cumin, sea salt, coarse ground black pepper, and cocoa powder
1/4 tsp. red chili flakes
1 tbsp. olive oil
Mix all the dry ingredients together and then add the tablespoon of olive oil to the mix to form a paste. Smear on top of salmon fillets and barbecue or bake at 400 degrees until the flesh is opaque throughout, about 7-10 minutes. The sugar melts and gives a nice glaze finish. The cocoa powder gives an added dimension. The smoked paprika really enhances the flavour.
2. Moroccan-Spiced Fish Rub
enough spice for 4 salmon (or halibut) servings
1 1/2 tsp. sea salt
1 1/2 tsp. caraway seeds
1/2 tsp. ground cumin
1/2 tsp. turmeric
2 tbsp. harissa, Moroccan paste (we found it quite spicy; i would halve it or you omit it altogether)
2 tsp. minced garlic
2 tsp. olive oil.
3. Indian-Flavoured Salmon Rub
1/2 tsp. black peppercorns
2 tsp. cumin seeds
2 tsp. coriander seeds
Pinch of cinnamon and pinch of ground cloves
1 tbsp. olive oil
- Toast the peppercorns, cumin seeds and coriander seeds in a dry frying pan on medium heat until aromatic.
- Cool down and grind in a coffee grinder (I keep a separate grinder for spices only). Add the cinnamon and cloves.
- Mix in olive oil and spread it over the salmon.
- Barbecue or bake in the oven at 400 degrees for 7-10 minutes until opaque throughout.