Dry Rub Salmon

Dry Rub Salmon

Rubs exist for flavor, but also create a delicious, crunchy texture while sealing in moisture. Maximum flavor in minimum time, this six-ingredient recipe pairs a spiced, earthy crust with rich, buttery salmon. Perfect in a fish taco, alongside your favorite salad, or as a main with a hearty side.


INGREDIENTS
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon coffee, ground
1 teaspoon olive oil
1 pound center-cut, skin-on salmon fillet

Preheat grill on medium high to 450 degrees.

In a small bowl, add brown sugar, chili powder, cumin, salt, black pepper, and coffee, mixing, until well-combined.

Set spice mixture aside.

Brush olive oil over both sides of fillet.

Gently rub spice mixture into skinless side of fillet.

Place salmon skin side down on heated grill for six minutes.

Using a fish spatula, flip fillet, cooking until internal temperature reaches 145 degrees, or desired doneness.

Serve immediately.



SERVING INFORMATION:
YIELD: 4
SIZE: 4 ounces
CARBS: 2g
NET CARBS: 1g

NUTRITION INFORMATION:
CALORIES: 178
TOTAL FAT: 9g
DIETARY FIBER: 1g
CHOLESTEROL: 62mg
SODIUM: 641mg
SUGARS: 1g
PROTEIN: 23g
The nutrition information provided for this recipe is determined by Spoonacular.
Substituting any ingredients may change the posted nutritional values.




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