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Char Crust Salmon


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.


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.


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