Dry Rub For Fish Recipes

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DRY RUB FOR SALMON

Make and share this Dry Rub for Salmon recipe from Food.com.

Provided by cathyhauser

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9



Dry Rub for Salmon image

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.

2 tablespoons sugar
1 tablespoon chili powder
1 teaspoon pepper
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cinnamon
2 salmon fillets

DRY RUB FOR FISH

Make and share this Dry Rub for Fish recipe from Food.com.

Provided by Chocolatl

Categories     Low Cholesterol

Time 5m

Yield 2 tablespoons

Number Of Ingredients 6



Dry Rub for Fish image

Steps:

  • Combine all ingredients and mix well.
  • Use as you would any dry rub.

1 tablespoon sweet paprika
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon cayenne

DRY RUB

"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.

Provided by Bobby Flay

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 9



Dry Rub image

Steps:

  • Combine all the ingredients in a medium bowl.
  • Divide among small spice containers and store for up to 4 months.

1/4 cup paprika
1 cup ancho chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne pepper
2 teaspoons mustard powder
2 teaspoons dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

BOBBY'S RUB FOR FISH

Provided by Bobby Flay

Categories     condiment

Time 5m

Yield 1/4 cup

Number Of Ingredients 6



Bobby's Rub for Fish image

Steps:

  • Combine the ancho, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. Transfer to an airtight container and store in a cool, dark place for up to 6 months.

3 tablespoons ancho chile powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/2 teaspoon ground black pepper

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