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Moroccan Style Rub for Salmon

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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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