RECIPE: Paprika Salmon Rub

  • Photos from A Green Healed Life

    I normally don’t go for rubs on my salmon. Just a little salt and pepper and off to te grill for the lot. However, Lori Donovan recently hosted me at her house to talk about Alaska and to eat some wonderful food. A professional chef cooked my salmon and a simple and wonderful thing resulted. This simple recipe embraces the flavor of the fish while also adding its own subtle smokey and sweet flavors. It reminds me a bit of smoked salmon without all the labor of smoking it!

    Prep Time

    10 minutes

    Cook Time

    10-15 minutes




    • 1 cup firmly packed light brown sugar
    • 1/2 – 3/4 cup paprika
    • 1/4 cup kosher salt
    • 2 tablespoons thyme
    • 2 lbs wild Alaskan salmon portions (or get a fillet and cut it into portions).


    1. To make the rub, combine the sugar, paprika, thyme and salt in a dry bowl and mix well.
    2. After allowing the salmon to thaw slowly (overnight) in the fridge, remove from package, rinse once in cold water and pat dry.
    3. Rub salmon portions with spice/sugar mix and let sit at room temperature for 10-15 minutes.
    4. Grill salmon on medium-high heat––2 mins meat size down, then skin side down until done (5-12 minutes depending on how thick the portion).

    Chef’s Tips:

    • Use really good paprika like imported Hungarian paprika. Good paprika comes in mild and hot varieties so choose which you would like, or better yet, get one jar of each and mix them as the dish dictates. Hungarian paprika is available at most gourmet and specialty food shops. Store it away from heat in an airtight jar or can and use it within one year for the best flavor.


    November 8th, 2012 | Traveler | No Comments | Tags: , , , , , , , , , ,

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