11 Chef-Approved Salmon Rubs That Use Only 3 Ingredients

A good piece of salmon doesn’t need much to taste delicious. In fact, it’s often one of the few fish that self-proclaimed seafood haters will eat. That’s likely thanks to its mild flavor and buttery texture that, when prepared well, practically melts in your mouth.

Still, you can only enhance a fillet of fish with a quick rub, especially if it includes warm spices like cumin and coriander or citrus notes like orange or sumac. 

Sometimes simple is best, and with that in mind, we reached out to a handful of chefs to ask for their favorite three-ingredient salmon rubs. Their responses include a mixture of pantry staples, fresh ingredients, and specialty items that are well worth the trip to an international market.

Brown sugar, smoked paprika, ground coriander

Ashley Jackson, executive chef of Johin’na in Birmingham, Alabama, recommends incorporating a little sweetness into a salmon rub to complement the richness of the fish and help the fillet caramelize. Her rub includes two parts of brown sugar to one part each of smoked paprika and ground coriander. Be generous with the seasoning and let it sit for 20 to 30 minutes before cooking.

“My biggest tip with salmon is to season with intention and avoid overcooking it,” Jackson says. 

Aji panca, coriander, brown sugar

This rub also uses brown sugar and coriander, but swaps out the smoked paprika for ají panca, a Peruvian red chile. Erik Ramirez, executive chef and co-owner of Papa San in New York City, likes the fruity, smoky flavor and gentle heat from ají panca, but says you can instead use ancho chile, guajillo chile, or even the aforementioned smoked paprika instead. 

Use two parts ají panca powder to one part each ground coriander and light brown sugar. Season the fish and let it rest 20 to 30 minutes before cooking. “The rub should visibly and evenly coat the fish, but there’s no need to bury it; you still want the salmon’s flavor to come through.”

Fennel pollen, coriander, orange zest

“With salmon, restraint is important,” says Kaili Hill, executive chef of Bosco in San Francisco. “It is a rich fish, so you want enough seasoning to balance that richness without completely covering up the flavor of the salmon itself.”

Her favorite rub is one she developed alongside co-executive chef Ryan Mellwraith: two parts ground coriander and one part each fennel pollen and finely grated orange zest. This mixture gets sprinkled on the fish and left to sit for about 20 to 30 minutes before cooking. 

“I don’t like leaving a citrus-zest rub on fish for hours as the aromatics are much brighter when they are fresh,” Hill says. “Fennel pollen is great with salmon because it has that sweet, floral anise flavor without being as aggressive as fennel seed. Coriander gives it a warm citrusy backbone, and fresh orange zest ties the two together.”

Sumac, fennel pollen, sweet heat kosher salt

Brooke Baevsky, a celebrity private chef, opts to sprinkle salmon with sumac and fennel pollen before leaving it to sit in the fridge overnight. Importantly, however, she leaves out the flavored salt to avoid pulling out too much moisture from the salmon.

To replicate at home, sprinkle a fillet of salmon with 1/2 teaspoon each of sumac and fennel pollen, refrigerate overnight, then sprinkle with 1/4 teaspoon of Diamond Crystal Salt Co. Sweet Heat Salt before broiling in the oven. “I love serving it over avocado hummus and topping with caramelized figs, crispy chickpeas, and microgreens for a finished dish.”

Fennel seed, coriander seed, orange zest

Fennel pollen can be tough to find, but this rub gets similar brightness and warmth from more widely available fennel seeds. Michael White, executive chef and partner at Santi in New York City and MIKA in Coral Gables, Florida, combines them with coriander seeds and fresh orange zest. For a 1 1/2- to 2-pound side of salmon, use about 1 teaspoon each toasted and lightly crushed fennel and coriander seed, plus the zest of one orange.

Sprinkle with salt and a drizzle of oil before adding the rub and allow the seasoning to sit for 20 to 30 minutes before cooking. “The fennel and coriander give you warmth and perfume without being aggressive, and the orange brings freshness without adding acidity or moisture to what is supposed to be a dry seasoning.”

Sumac, harissa, za’atar

Paul Rohadfox, executive chef of Adrestia at Tetra Hotel in Sunnyvale, California, shares this rub that uses a trio of flavorful ingredients. “The sumac brings citrus notes with the harissa bringing a little heat,” he says. “The za’atar rounds everything out.” He recommends using a ratio of two parts each sumac and za’atar to 1 part harissa. Sprinkle evenly on all sides before cooking.

Larb seasoning, mayonnaise, lime

Another blend with bold flavors, this mixture is bright, rich, and a touch spicy. It comes from Thony Yang, chef de cuisine of Mara Restaurant & Bar at the Four Seasons Hotel Minneapolis. Yang swears by the larb seasoning, which the restaurant also uses on cornish hens and fried chicken bites. It’s a blend of chile flakes, shallots, toasted rice powder, lemongrass, and galangal that you can find at Thai markets, and builds layers of spice and aromatics on the salmon. Using a blend like this is a great way to cut down on ingredients but still incorporate lots of flavor into the rub.

Start by coating the salmon with a thin layer of mayonnaise, then sprinkle generously with the larb blend. Finish with fresh lime juice after cooking for a “bright, slightly spicy, and incredibly flavorful” salmon with minimal ingredients.

Coffee, cocoa, black pepper

This rub from Nick Bracero, chef of Armour House in Birmingham, Alabama, leans into warm, robust ingredients like cocoa powder and ground coffee. To make the rub, use 2 tablespoons of finely ground coffee, 2 teaspoons unsweetened cocoa powder, and 1 teaspoon coarsely ground black pepper. For 1 pound of salmon, Brecaro recommends patting the salmon dry, sprinkling with 1 teaspoon of kosher salt, then sprinkling with 1 1/2 teaspoons of the seasoning rub in an even layer.

“Use a light hand with the rub,” Bracero says. “Too much coffee or cocoa can make the salmon taste bitter.” Let the mixture sit on the salmon for 20 to 45 minutes before cooking.

Coriander, mace, long pepper

Described as more of a seasoning than a rub by Pano Karatassos, chef of Buckhead Life Restaurant Group in Atlanta, this blend of coriander, mace, and long pepper provides a balance of flavor that pairs well with a citrus vinaigrette or emulsion. Blend together six parts coriander, three parts long pepper, and one part mace and put the mixture in a shaker (if available; otherwise loosely sprinkle with your fingers). Long pepper, also known as Indian long pepper or pippali, has a hotter, more complex flavor than black pepper. You can find it in international or specialty markets.

Karatassos likes to use this blend for baked salmon. Season the fish with a bit of kosher salt and sprinkle evenly with the spice blend; make sure the seasoning coats the fish but isn’t caked on too thickly. Preheat the oven to 300°F and allow the fish to sit for about 20 minutes, then bake until just cooked through.

Coriander, lemon, fresh dill

Pulling inspiration from Scandinavian gravlax, this blend from Joey Ward, chef of Georgia Boy and Southern Belle in Atlanta, includes a mix of coriander, lemon zest, and fresh dill. Ward describes the blend as “familiar flavors presented in a fresh way.”

Start by toasting 2 tablespoons of whole coriander seeds, then grind them finely. Combine with 1/4 cup of chopped fresh dill and the zest of one lemon. Season with kosher salt and a touch of neutral oil to make a paste, then generously rub over the salmon before cooking.

“The toasted coriander brings warmth and depth, while the fresh dill and lemon zest add brightness and acidity,” Ward says. “It’s a simple combination that makes salmon feel elevated without overpowering the fish.”

Coriander, cumin, brown sugar

You might be thinking this list has an awful lot of coriander. That’s because chefs love its citrusy flavor paired with the richness of salmon. Shari Robins, chef-owner of SHARIGATO in Charlotte, North Carolina, suggests a mix of equal parts ground coriander, ground cumin, and brown sugar. “Pat the salmon dry and rub olive oil over all sides of the fillets,” Robins says. “Press the spice mixture firmly onto the top and sides of the salmon.” Cook in a hot skillet or bake at 400°F for about 10 minutes.