Salmon Seasoning

This salmon seasoning recipe is the perfect blend of herbs and spices. It’s great on any cut of salmon and can be cooked on the stovetop, oven, or grill.

How to Season Salmon

This seasoning mix is easy to prepare and can be sprinkled on all kinds of seafood from salmon (of course!) to shrimp.

• Pat the salmon dry and rub with a little oil for better browning and to heal the seasonings stick.
• Season salmon right before cooking so the salt doesn’t begin to break down the flesh too soon.
• Cook the salmon on the grill, in the oven, or in an air fryer.
• Be sure to let it rest before serving.

Finish it with a squeeze of lemon if you’d like!

How to Cook Salmon

The shape and thickness of your salmon filet will determine how long it needs to cook. A thicker filet will need longer, while a thinner and flatter filet will need less time.  Check your salmon early to ensure it doesn’t overcook.

Salmon should be slightly translucent in the center and flake easily with a fork. Like many types of meat, once it is removed from its heat source, it will continue to cook internally as the outside cools and seals in the juices.

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Salmon Seasoning

Fresh & flavorful, this salmon seasoning is the perfect addition to a healthy, flaky salmon filet!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Cook ModePrevent your screen from going dark

To Use

• Rub salmon fillets with olive oil.

• Sprinkle seasoning mixture over salmon fillets and bake, broil or grill to desired doneness.

For a sweet glazed salmon, add 1 1/2 tablespoons brown sugar into the mixture.
If you’d like to store the salmon seasoning, ensure the lemon zest dries on the counter for a couple of days before storing.

Calories: 4 | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Fish, Seasonings

Cuisine American

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