Pacific Northwest fish and seafood dry rub

Jennifer Danter

Sweet and full-flavoured with a hint of smoke and dill—this is a Pacific Northwest classic. An excellent rub for fish and seafood. Make double, so you don’t run out. Makes ½ cup.

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Course Main Course

Cuisine American, Seafood

Ingredients

1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp fresh thyme leaves
2 tbsp cane or brown sugar
2 tsp kosher salt (or 1 tsp smoked sea salt)
2 tsp onion powder
2 tsp smoked paprika
2 tsp dried dill
1 tsp garlic powder

Instructions

Dry-toast coriander and fennel seeds in medium saucepan over medium heat, occasionally stirring, until fragrant, about 3 minutes. Cool slightly. Tip mixture into a blender or spice grinder with thyme; coarsely grind.
Place in a glass jar and stir in remaining ingredients. Store in a cool dark place for up to 1 month.

Notes

Use on: Salmon, halibut, tuna, shrimp, scallops (try plank-grilling them), tofu steaks, broccoli, mushrooms, or eggplant.

Keyword Barbecue, dry rub, seafood

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This recipe was first published in the May 2021 issue of Cottage Life magazine.

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Pacific Northwest fish and seafood dry rub