This Salmon Seasoning is an easy, versatile dry rub that brightens salmon whether you bake it, grill it, or cook it in an air fryer. It combines smoky, tangy, and savory notes and comes together in under five minutes with just eight pantry spices.
Table of contents
- Ingredients
- Instructions
- How to make dried lemon zest
- Recipe tips
- Ways to use it
- More homemade seasoning blends
This salmon seasoning is a pantry staple. Rubbing it on salmon and cooking in an air fryer yields a flavorful dinner in about 10 minutes, but the blend is just as good for oven, grill, or pan-seared salmon. The mix is sugar-free, making it suitable for keto and Whole30; if you prefer a sweet-savory glaze, add brown sugar for a sweet and smoky finish.
Ingredients
- Smoked paprika – provides the smoky backbone for the blend. Substitute regular paprika if you prefer less smoke.
- Garlic powder (or granulated garlic) – granulated garlic is less likely to clump over time, but either works.
- Onion powder (or granulated onion) – adds savory depth; granulated forms resist clumping better than finely ground powders.
- Dried parsley – adds a subtle herbaceous brightness that complements salmon.
- Dried lemon zest (granulated lemon peel) – provides a concentrated citrus note. You can buy dried lemon peel or make your own dried lemon zest (see instructions below).
- Black pepper – use coarse-ground for texture and flavor.
- Sea salt or kosher salt – coarse salts add flavor and texture; adjust quantity to taste if substituting table salt.
- Mustard powder (ground mustard or dry mustard) – adds a warm, slightly tangy complexity.
Instructions
- Combine all ingredients in a small bowl or a mason jar. Mix until evenly blended.
- Transfer the seasoning to an airtight container and store in a cool, dark pantry for up to six months.
This yields a ready-to-use salmon rub in five minutes or less. Label the container with the date so you can track freshness.
How to make dried lemon zest
If you have fresh lemons, making dried lemon zest is simple and delivers bright citrus flavor without added moisture.
- Preheat your oven to 170°F (or the lowest temperature setting). Many ovens have a “warm” range between 170°F and 200°F that works well.
- Zest 3–4 large lemons with a microplane to yield about 3 tablespoons of fresh zest.
- Spread the zest on a baking sheet lined with parchment paper and place it in the oven for 20–25 minutes, or until completely dry.
- Let the zest cool and then break up any clumps. Use 2 teaspoons dried zest in the seasoning or store excess in an airtight jar for future use.
Recipe tips
- Yield: This recipe makes about 6 tablespoons of seasoning.
- Usage: Use roughly 1 tablespoon of seasoning per pound of salmon for a well-flavored crust.
- Storage: Keep the mix in an airtight jar away from heat and light; it will remain usable for up to six months, though volatile flavors like lemon and pepper gradually fade.
- Containers: An 8-ounce mason jar or a spice jar works well for storage and labeling.
- Diet-friendly: This seasoning is gluten-free and contains no added sugar, making it compatible with Whole30 and keto plans. For a sweet rub, stir in 2 tablespoons brown sugar.
- Prep your salmon: Pat fillets dry before applying the rub and, if desired, lightly coat with olive oil to help the seasoning adhere and promote browning.
Ways to use it
This rub works with any cooking method. Here are straightforward guidelines for common techniques:
- Air Fryer Salmon — Pat fillets dry, brush lightly with olive oil, then sprinkle seasoning evenly. Air fry according to your model until the salmon flakes easily with a fork (typically around 8–10 minutes depending on thickness).
- Grilled Salmon — Brush salmon with oil, season, and grill skin-side down over medium-high heat. Use a piece of non-stick foil if desired. Grill approximately 10 minutes per inch of thickness, or until cooked through.
- Oven-Baked Salmon — Preheat oven to 425°F. Oil and season fillets, place skin-side down on a lined baking sheet, and bake 10–12 minutes or until the fish flakes easily.
- Pan-Seared Salmon — Heat a small amount of oil in a skillet over medium-high heat. Sear the fillet flesh-side down until golden (about 4 minutes), flip and cook 4–5 minutes more with the skin facing down.
Serving suggestions: Pair seasoned salmon with simple sides like smashed broccoli, roasted cauliflower, or roasted carrots for a balanced plate. Salmon also makes an excellent protein topping for salads such as Italian-style greens, Caesar, or spinach with strawberries and ricotta.
More homemade seasoning blends
Keep a selection of homemade spice blends on hand to streamline weeknight meals and boost flavor. Some complementary blends to consider making include:
- Chicken Wing Seasoning
- Fajita Seasoning
- Fry Seasoning
- Meatloaf Seasoning
- Montreal Steak Seasoning
- Enchilada Seasoning
Salmon Seasoning
A quick, smoky, and citrus-forward dry rub perfect for salmon prepared in the air fryer, oven, on the grill, or in a skillet. Mix in 5 minutes and store for easy weeknight meals.
Ingredients
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 2 teaspoons dried lemon zest (granulated lemon peel)
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground mustard
Instructions
- Combine all ingredients in a small bowl or jar and stir or shake until evenly mixed.
- Store in an airtight container in a cool, dark place for up to six months.
Notes
- For a sweeter rub, add 2 tablespoons brown sugar.
- Use about 1 tablespoon of seasoning per pound of salmon.
- This mix is gluten-free and has no added sugar, making it suitable for Whole30 and keto if no sugar is added.
- See the “How to make dried lemon zest” section above if you want to create your own dried citrus peel.
Nutrition (per serving)
- Calories: 16 kcal
- Carbohydrates: 3 g
- Protein: 1 g
- Fat: 0.5 g
- Sodium: 391 mg
- Fiber: 1 g