Pacific Northwest fish and seafood dry rub


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


  • 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


  • 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.


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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