Spice rubs, often called “dry rubs,” are carefully crafted spice blends that are used to season meat, poultry and fish in lieu of a wet marinade or grilling sauce.

Simply coat your protein of choice with the rub, and allow it to marinate so the flavors can be absorbed.

Our weekend recipe is an Indian spice rub that’s ideal for a sustainable fish like Alaska salmon. It starts with garam masala, an aromatic blend of coriander, black pepper, cumin, cardamom and cinnamon. Commercial blends are available in the spice aisle of your local supermarket, natural and organic food store, or Indian market.

Taj Rub

1 tablespoon garam masala
1 to 2 teaspoons packed brown sugar, to taste
1 teaspoon coarse kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder

Blend all ingredients. Rub 1/2 to 1 teaspoon (per portion) onto fish.

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Recipe and photo courtesy of the Alaska Seafood Marketing Institute