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Recipe by Esther Ottensoser

Char Crust Salmon

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Parve Parve
Easy Easy
6 Servings
Allergens

I recently started using dry-rub seasoning on my salmon. I really enjoy using this product, as it is easy to use and is great for sealing in the juices of meat or fish.

Ingredients

Main ingredients

  • 6 salmon fillets

  • dry-rub spices, desired flavor (like Char Crust)

Directions

Prepare Salmon

1.

Dredge fish with dry-rub seasoning. Pat or rub to coat evenly all over. For best results, drizzle or spray a little oil or nonstick cooking spray on the surface of the seasoned salmon. This provides a protective buffer on the surface of the spices and creates a sizzling crust.

2.

Preheat oven to broil setting and broil fish for approximately 13–15 minutes. Before serving, drizzle fish with spicy mayo if desired.

Tips:

If you aren’t serving the fish right away, immediately cover pan tightly with plastic wrap, as this will help keep the fish moist.
Char Crust Salmon

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