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Started By
Message
Do you have a favorite salmon rub?
Posted on 5/20/21 at 1:53 pm
Posted on 5/20/21 at 1:53 pm
I've been using the Paul Prudhomme's Magic salmon seasoning for a while now but I'm almost out
Was thinking of changing it up since I eat salmon about once a week
Was thinking of changing it up since I eat salmon about once a week
21
Posted on 5/20/21 at 1:56 pm to Powerman
I like mixing dijon mustard, honey, minced garlic and S/P with a few other spices.
Put a nice coat on the fish. In the oven for 15 mins at 400 cover in foil and then a few mins on broil uncovered.
Put a nice coat on the fish. In the oven for 15 mins at 400 cover in foil and then a few mins on broil uncovered.
This post was edited on 5/20/21 at 1:57 pm
Posted on 5/20/21 at 2:02 pm to Powerman
I always use Emerald's Essence.
Posted on 5/20/21 at 2:06 pm to Powerman
I make my own.
1 part sea salt
1 part granulated garlic (not powder)
1 part smoked paprika
1 part brown sugar
1/2 part black pepper
1/2 part lemon pepper
ETA: add cayenne to desired heat.
I pan sear in olive oil skin down almost to a crisp then turn over and sear the top where the seasoning is located. At the end I might throw in some cappers and squeeze with lemon juice. Adjust your flame for thick pieces to a little lower so you get some penetration unless you like it rare. I generally cook salmon medium well. Remove the skin and scrap off the brown pieces near the vein skin side (unless you like that strong fishy taste) and serve.
1 part sea salt
1 part granulated garlic (not powder)
1 part smoked paprika
1 part brown sugar
1/2 part black pepper
1/2 part lemon pepper
ETA: add cayenne to desired heat.
I pan sear in olive oil skin down almost to a crisp then turn over and sear the top where the seasoning is located. At the end I might throw in some cappers and squeeze with lemon juice. Adjust your flame for thick pieces to a little lower so you get some penetration unless you like it rare. I generally cook salmon medium well. Remove the skin and scrap off the brown pieces near the vein skin side (unless you like that strong fishy taste) and serve.
This post was edited on 5/20/21 at 2:14 pm
Posted on 5/20/21 at 2:12 pm to Powerman
Posted on 5/20/21 at 2:13 pm to Hobnailboot
I saw that one while I was window shopping on Amazon
I might try that one out next. Do you use it on anything else or just salmon?
I might try that one out next. Do you use it on anything else or just salmon?
Posted on 5/20/21 at 2:18 pm to Powerman
Love Prudhomme's Seafood Magic and Meat Magic. They're my go to. Other than doing some kind of triyaki marinade with the salmon the magic works best imo.
Red Stick spice might have some interesting rubs to try
Red Stick spice might have some interesting rubs to try
Posted on 5/20/21 at 2:22 pm to Powerman
I’ve been using meat church gospel lately. Gives it a little sweet kick
Posted on 5/20/21 at 2:23 pm to Powerman
Just salmon. Built for purpose.
Posted on 5/20/21 at 3:01 pm to Powerman
lately I make a soy/honey/lime/ginger mix and baste the salmon with it 3 or 4 times as it cooks.
Posted on 5/20/21 at 3:27 pm to Powerman
Spicy Dan-O's.
Posted on 5/20/21 at 3:35 pm to Salmon
quote:
salmon rub?
quote:
Salmon
quote:
My wife
thought this was going in an OT direction
Posted on 5/20/21 at 3:42 pm to Powerman
I like the Paul Prudhommes but I’ve gotten away from it because of the sugar.
Lately I just use salt and pepper and I cook in a skillet over medium high heat in ghee. It gets a nice crisp crust and medium rare interior.
Then I’ve been making this Norwegian butter sauce which is amazing. Goes great on a piece of paneed chicken too. And I eat salmon once a week at least.
LINK
Lately I just use salt and pepper and I cook in a skillet over medium high heat in ghee. It gets a nice crisp crust and medium rare interior.
Then I’ve been making this Norwegian butter sauce which is amazing. Goes great on a piece of paneed chicken too. And I eat salmon once a week at least.
LINK
Posted on 5/20/21 at 3:58 pm to Powerman
Posted on 5/20/21 at 4:09 pm to GumboPot
quote:
I make my own.
1 part sea salt
1 part granulated garlic (not powder)
1 part smoked paprika
1 part brown sugar
1/2 part black pepper
1/2 part lemon pepper
ETA: add cayenne to desired heat.
Have to try this. I put away 136 salmon fillets last year so I eat it alot. I basically just marinate it in brown sugar and soy sauce. Occasionally I add paprika and pepper.
Posted on 5/20/21 at 4:10 pm to Zappas Stache
quote:
lately I make a soy/honey/lime/ginger mix and baste the salmon with it 3 or 4 times as it cooks.
This sounds really good. I like the choices for your salt/sweet/acid combination. Might try it tonight.
Posted on 5/20/21 at 4:32 pm to GumboPot
Creole mustard, sirachi, steen’s cane syrup, coarse salt, fresh cracked pepper.
Grilled skin side down.
So good.
Grilled skin side down.
So good.
Posted on 5/20/21 at 5:05 pm to Salmon
quote:
Do you have a favorite salmon rub?
quote:
My wife bought me all of the Meateater spice mixes for Christmas
I've really enjoyed all of them so far
this is their seafood one
quote:
Salmon
Posted on 5/20/21 at 5:20 pm to Powerman
I love salmon all the different ways I make it and others make it. Lately I've been loving putting some Ken's Honey Mustard sauce/dressing on top and sprinkling chopped up cashews on top then baking. Really good!
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