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Wooden spoons of paprika, salt, pepper and dried herbs, similar to the spices in this homemade salmon seasoning
Chef Emma

Homemade Salmon Seasoning

An all-purpose salmon seasoning of sweet and smoked paprika, garlic and onion powder, kosher salt, black pepper, dill, dry mustard and thyme. Use 1 teaspoon per 6-ounce fillet for baked, grilled, air-fried or pan-seared salmon.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 24 teaspoons
Course: Seasoning
Cuisine: American
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp sweet paprika 7 g
  • 1 tbsp smoked paprika 7 g
  • 1 tbsp garlic powder 9 g
  • 1 tbsp onion powder 7 g
  • 2 tbsp Diamond Crystal kosher salt 17 g, or 1 tbsp Morton kosher salt
  • 2 tsp black pepper 4.5 g
  • 2 tsp dried dill 2 g, crushed
  • 1 tsp dry mustard 2 g
  • 1 tsp dried thyme 1 g, crushed
  • 1/4 tsp cayenne pepper optional

Equipment

  • Small bowl and fork
  • Measuring spoons
  • Airtight glass jar for storage

Method
 

  1. Rub the dried dill and thyme between your fingers to crush them finely.
  2. Add the sweet and smoked paprika, garlic powder, onion powder, salt, black pepper, dill, dry mustard, thyme and cayenne (if using) to a small bowl. Whisk with a fork for about 30 seconds, breaking up any lumps, until the color is even.
  3. Spoon into a clean, dry jar with a tight lid and label it with the date.
  4. To use: thaw the salmon fully and pat it very dry. Rub about 1/2 teaspoon olive or avocado oil over the flesh side of each fillet, then sprinkle on 1 teaspoon of seasoning per 6-ounce (170 g) fillet and press it on lightly. Give the skin side only a pinch of salt.
  5. Cook right away or refrigerate up to 4 hours. Bake at 400°F (200°C) for 12 to 15 minutes, air fry at 390°F (200°C) for 8 to 10 minutes, or grill or pan sear skin side down 4 to 5 minutes, then 2 to 3 minutes more, until the salmon reaches 145°F (63°C).

Notes

Makes about 1/2 cup (about 58 g), enough for 24 fillets of 6 ounces. Each teaspoon carries about 1/4 teaspoon Diamond Crystal kosher salt (about 280 mg sodium); for a salt-free blend, leave out the salt and season each fillet with 1/4 to 1/2 teaspoon kosher salt. Store airtight in a cool, dark cupboard and use within about 6 months for the best flavor. Calories are an estimate per 1-teaspoon serving from USDA FoodData Central values, without the salmon or oil.