Captain Jack’S Salmon Dry Rub

• 1-1/2 Tablespoon Brown Sugar (light Or Dark)
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Dried Parsley Flakes
• 1-1/2 teaspoon Garlic Powder
• 1-1/2 teaspoon Hungarian Paprika (not Smoked)
• 1-1/2 teaspoon Ground Black Pepper
• 1-1/2 teaspoon Dried Dill
• 1/2 teaspoons Ground Coriander
• 1/2 teaspoons Ground Cumin

1. Place all ingredients in a bowl and whisk together well, being sure to break up brown sugar clumps.
2. Transfer dry rub to an airtight container and store in a cool dry place.
3. To use:
4. Preheat oven to 425u0b0F. 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 145u0b0F.

brown sugar, kosher salt, parsley flakes, garlic, paprika, ground black pepper, dill, ground coriander, ground cumin

Taken from tastykitchen.com/recipes/condiments/captain-jacke28099s-salmon-dry-rub/ (may not work)