Total Time
Prep 5 mins
Cook 0 mins

I took a rub recipe on here and tweaked it for a while until it it came out how I liked. My goal was to make a rub that I could generously apply to chicken, salmon, or steak that had great flavor and that was not too salty or spicy. This is our standby now and our favorite way to use is is to pat it on both sides of a salmon filet and then cook the salmon on the grill.

Ingredients Nutrition


  1. Toss all ingredients in a bowl. Store left overs in a sealed container or a ziploc sandwich bag.
  2. To use, generously pat the rub on both sides of salmon, chicken, or beef and cook or grill as desired.
Most Helpful

I used this on Flank Steak and only marinated it for 1/2 hour or so. I realize I don't like cumin flavor on my meat too much.

IndyEater July 31, 2011