Cooking fish can sometimes seem harder than it really is. And sometimes it’s hard to give it just enough flavor to get rid of that fishy taste. I try to incorporate fish in our weekly menu whether it be fish tacos or fish sticks and this baked salmon dinner is always a huge hit.

I haven’t had much luck grilling my salmon on my outside grill without having so much clean up, but I love that grill flavor. A while back during our cook book club I tried a BBQ dry rub from Danielle Walker’s cookbook “Meals Made Simple” and it was so delicious. 

I recently made a couple of changes to it, leaving out a couple of things and not making so much at one time. I store it in an air tight container and I make sure to generously sprinkle the salmon using a spoon to remove the amount of rub I need without touching the fish so I do not contaminate the rub for next time. 

Here’s what you need to mix the rub:

• 3 1/2 tablespoons coconut sugar
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 1/2 tablespoon garlic powder
• 1/2 tablespoon salt
• 1/2 tablespoon dry mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Mix all these ingredients into an airtight container and store for up to 3 months. 

To make the salmon. Preheat the oven to 350. I also preheat my counter top Cuisinart grill. I set the salmon on a dish and using a spoon generously scoop spoonfuls of the dry rub over the salmon. Then using my fingers I pat the rub into the salmon covering all sides to make sure it stays on. 

I then place the salmon on the grill and sear it for about 5 minutes. The grill is also a panini press so I press it down to grill both sides and it helps press the rub into the salmon. It’s kind of a bigger George Foreman grill. 

Then using a spatula I place it in a baking dish and bake it for 20-25 minutes depending on the thickness of the filets. 

I guess I could also cook the salmon entirely on the countertop grill, but I always worry about not cooking the middle, especially when I am feeling it to my kids. Baking the salmon entirely and skip the searing is also another option. I would probably bake it a little longer, also depending on the thickness of the filets. This may seem like a lot of steps but it really isn’t and once you get it into the oven, you’re baked salmon dinner is basically done! 

I hope you love this rub as much as we do! We love making salmon tacos using my homemade corn free tortilla recipe, get it here. And I also love getting a little creative with what I have in the house to make some version of a homemade salsa. It’s a delicious add-on. 

If you make this, please tell me what you think and post a photo in my Stay Gluten Free Community. 

Until next time!

Paola