Salmon Fillets With Captain Jacks Salmon Dry Rub Food

SALMON FILLETS WITH CAPTAIN JACK'S SALMON DRY RUB

Steps:

• Place all spice ingredients in a bowl and whisk together well, being sure to break up brown sugar clumps.
• Transfer dry rub to an airtight container and store in a cool dry place.
• Preheat oven to 425ºF.
• Place a salmon fillet, skin side down, in a baking dish or on a foil-lined sheet pan sprayed with nonstick spray (or use nonstick foil).
• Brush top of salmon with olive oil and sprinkle liberally with dry rub (I used about 1 tablespoon for a 1 1/2-pound fillet).
• Roast uncovered in center of the oven until cooked through and salmon flakes easily (approximately 10 minutes per inch of thickness).
• The FDA suggests salmon is safe to eat when it reaches 145ºF.

DRY RUB FOR SALMON

Steps:

• Combine the the first 8 ingredients.
• Coat both sides of salmon with the rub.
• Heat a small amount of oil in saute pan over med high heat and cook salmon on one side for 2 minutes. Lower heat and turn salmon. Cook for an additional 6-8 minutes till salmon is done.

CAPTAIN JACK'S SALMON RUB RECIPE - (4.5/5)

Steps:

• Place salmon fillets in a baking dish. Mix all the rub ingredients in a small bowl. Sprinkle the desired amount of rub onto the fillets. Baking: Preheat oven to 400 F. Place the seasoned salmon in the baking dish on the middle rack of the oven and bake for 15 minutes, or until the salmon is opaque and flakes easily with a fork. THe internal temperature should be 145 F. Grilling: Preheat grill to medium-high. Place the seasoned salmon on a pre-soaked cedar plank and cook for 20-30 minutes or until the salmon is opaque and flakes easily with a fork. The internal temperature should be 145 F. Serve on the cedar plank for great presentation. Makes 4-6 servings.

SALMON WITH SWEET AND SPICY RUB

Steps:

• Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
• Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
• Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
• Good source of: Folate, Magnesium

CUMIN DRY RUB SALMON

Steps:

• Combine dry ingredients and rub evenly over both sides of salmon.
• Place salmon on grill rack coated with cooking spray. Grill 4 minutes on each side, or until fish flakes when tested.

WEST COAST DRY RUB WITH SALMON

Steps:

• Cedar Plank: the longer you soak the plank the more uses you have out of it. They can be used a number of times as long as they are not too charred and the fish fits on the plank.
• Rub: Combine the ingredients and sprinkle over the fish. Grill for 15 - 20 minutes or until the fish flakes.