This easy brown sugar salmon rub takes salmon fillets from delicious to spectacular. It has the perfect combination of sweet, spicy and savory flavors that complement the flavor of grilled salmon but don't overpower it. You only need brown sugar, pepper flakes, oregano, garlic powder, salt and pepper to make it.
Ingredients and notes:
- I wanted to make sure to keep the salmon the star ingredient and enhance, but not actually change, its natural flavor. Because of that I stayed away from ingredients that would dominate the salmon, like smoked paprika or chili powder. This rub adds a pure, sweet and peppery flavor.
- I've made this recipe with both light and dark brown sugar and both work great. (The only difference between the two is the amount of molasses. Dark brown sugar contains more molasses and yields a slightly deeper flavor in this spice rub.)
Full Recipe
Brown Sugar Salmon Rub
Makes about 1 ½ tablespoons, which is enough for 8 ounces of salmon (2 salmon fillets).
Equipment:
Ingredients:
Method:
- Add all dry rub ingredients to a small jar. Put on the lid and shake very well until all ingredients are well combined. (I don't recommend storing this rub because the brown sugar can dry out that way. It's best to prepare the rub fresh when you need it.)
Recipe notes:
*Please make sure that your brown sugar is soft. (It should have a texture similar to that of wet sand.) If it's dried out and crumbly, the remaining ingredients won't stick to it and you won't get an even mix. How to grill the salmon:
- Brush skin-on salmon fillets with a mild olive oil, then evenly sprinkle the rub onto the flesh side.
- Pre-heat the grill on high to at least 400 F.
- Set the salmon fillets directly over the flame skin-side down. Close the top and leave the flames on high until the salmon skin is blackened and crispy (about 5 minutes).
- Turn off the heat from directly under the salmon and turn the remaining burners to medium. Cook with the top closed until the salmon registers 130 F. in the thickest part. (10 to 20 minutes, depending on the thickness of the salmon). Leave the salmon skin-side down the entire time and do not flip over.
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Nutrition (estimate only):
More delicious brown sugar rub recipes:
- This peppery smoked paprika brown sugar steak rub has a great balance of sweet and savory flavors.
- For a darker and more earthy flavor on steaks try this cocoa chili rub.
- If you're barbecuing chicken, beef or pork, this bold and delicious chipotle bbq rub is perfect.
- This mustard rub for ribs makes delicious, fall-off-the-bone tender baby back ribs.
Bern says
We caught some King Salmon (also called Chinook) in Lake Ontario, and I made this rub to season the salmon pieces before grilling them. I used much less garlic powder because we don't like a strong garlic flavor. The salmon was very tasty, the sweetness from the brown sugar was nice, and the little heat from the red pepper flakes was just enough. I'll definitely use this rub again. We removed the skin so I put the rub on both sides of each fillet.
Nicole B. says
Wow, fresh caught salmon sounds amazing! I'm so happy to hear that you liked the dry rub! Thanks so much for coming back and sharing your review, it's much appreciated!