Glossary

Dry Rub

A dry rub is a blend of salt, spices and sometimes a little sugar pressed onto the surface of food without added liquid. On salmon it forms a savoury coating as the fat renders, and it suits cooks who want flavour without extra moisture. Typical blends are smoky (paprika, cumin, garlic), herbal (thyme, lemon zest) or warm and sweet. Brush the fillet lightly with oil first so the rub clings, and go easy on sugar in hot ovens, where it can scorch. See also: Marinade, Glaze, Crust, and the guide Seasoning and Marinades for Baked Salmon.