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P Dry-Rubbed Roasted Salmon

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Makes: 4 servings adjust



  • 1 tablespoon Whole Black Peppercorns
  • 1 tablespoon Mustard Seed
  • 1 tablespoon Whole Coriander Seeds
  • 2 teaspoons Juniper Berries
  • 1 teaspoon Whole Fennel Seed
  • 2 teaspoons Brown Sugar
  • 2 teaspoons Granulated Garlic
  • 1 teaspoon Onion Powder
  • 12 teaspoon Spanish Paprika
  • 14 teaspoon Ground Cloves
  • 12 teaspoon Kosher Salt

Step 1

Combine the coriander seed, black peppercorns, mustard seed, juniper berries and fennel seed in a designated spice grinder and pulse to a fairly fine consistency (or you can crush them using a mortar and pestle or in a sealed zip-top bag and crush with a rolling pin). Transfer to a medium bowl, then stir in the brown sugar, garlic and onion powders, paprika, cloves and salt to form a well-blended spice rub. The yield is 1/3 cup. Spread the rub across a plate.


  • 3 pounds Salmon Fillet, cut into 6 portions

Step 2

Press the tops and sides of each portion of salmon fillet into the rub, using it all. Place the fish on a roasting pan, spacing the fillets well apart. Cover with plastic wrap and let them sit at room temperature for 30 minutes.

Step 3

Preheat the oven to 400 degrees. Roast (middle rack) for 20 to 22 minutes, depending on the desired degree of doneness (125 degrees for medium-rare). Serve warm or at room temperature.
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