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 salmon flavor but don't overpower it.
For more delicious dry rub recipes also check out how to season frozen burgers or how to make chimichurri seasoning.

Salmon rub ingredients and 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.
- You can use light or dark brown sugar for this salmon rub. (The only difference between light and dark brown sugar is the amount of molasses. Dark brown sugar contains more molasses than light brown sugar and yields a slightly deeper flavor in this spice rub.)

Can I store the rub?
I don't recommend storing this rub because the brown sugar can dry out that way. It's best to prepare it fresh when you need it.
How long should the dry rub sit on the salmon?
10 to 15 minutes is the perfect amount of time for this rub to sit on the raw salmon. (Don't let it sit much longer because that can cause the meat to become dry during the cooking process.)
More delicious seasoning blends for seafood:
- Dill Seasoning Recipe24 Hours 10 Minutes
- Shrimp Seasoning24 Hours 5 Minutes
- Ahi Tuna Rub5 Minutes
- Cod Spice Rub5 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe

Brown Sugar Salmon Rub
Equipment:
- measuring spoons
- small glass jar with lid
Ingredients:
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 teaspoons brown sugar (light or dark)
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon dried oregano
Instructions:
- Add all dry rub ingredients to a small jar. Put on the lid and shake very well until all ingredients are well combined.
Notes:
- 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 in the center of the grill, close the top and leave the flames on high until the 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.
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!