Smokey Sweet Salmon Rub
by Rob Endsley/Prince of Wales Sportfishing
This rub is great for salmon on the barbecue and it provides a sweet and tangy flavor that’s absolutely delicious. We got a lot of great feedback on this recipe after it ran in Wayne Kruse’s outdoor column in the Everett Herald last year. You’ll want to give this salmon rub a try!
- 1 tsp Smoked Paprika
- 1 tsp Brown Sugar
- 1 tsp Kosher Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Thyme
- 1/2 tsp ground Tilacherry Pepper
Mix ingredients together and apply to salmon fillets or steaks that have been coated in olive oil. This is typically enough for one average sized silver salmon fillet. Multiply the ingredients for larger fillets. Store this rub in a dry, air tight container.
If smoked paprika doesn’t turn up at the local grocery store don’t be afraid to make your own. Purchase either sweet paprika or regular paprika, spread it on a sheet and smoke it for one to two hours. Oak is the most commonly used wood for smoking paprika, but alder, cherry, and alder also work well.