Jul 18: Salmon Rub with Love

With the new dry rub from the Bite, we were eager to try it out.

Per the instructions, 1 t on each side.


Pan-fried on one side on medium for 4 minutes.
Flipped over and broiled for another 4 minutes.
Served with a Veloute sauce.


This dry rub is similar to ones I've made in the past. The main difference is the smoked paprika, which Tom Douglas smokes in-house.

The flavor was slightly sweet with the paprika giving a little smokiness. I only used 1 t per side since I didn't know if the brown sugar would burn. Now that I've gotten one under my belt, I'll probably use 1 1/2 tsp (1/2 T) the next time around to increase the flavor.