Savory Salmon Seasoning

Everyone, including us, enjoys the wonderful health benefits of a perfectly cooked piece of salmon and its rich, refreshing, subtle taste. But if you’re brand new in the kitchen or tired of wading through the grocery store to find the right spices to enhance your salmon—then we have the solution!

Our Savory Salmon seasoning is perfect for dinner for one or two, the entire family, or entertaining a large group of friends and guests. While salmon is a beautifully versatile fish that goes well with virtually any seasoning, if you are in a hurry or short on time, instead of running to the grocery store, wasting gas, or spending precious moments trying to find what works or what you have in your spice cabinet—you can grab our Savory Salmon seasoning and go.

Fragrant herbs mingle perfectly with a hint of sweetness that matches the same hint within salmon’s flavorful flesh, imparting a fresh and herbaceous flavor in just a few moments and sprinkles or pinches of our seasoning. However, if you genuinely want to make a piece of salmon that will have your taste buds raving and your guests talking about your meal for years to come, consider mixing our Savory Salmon seasoning with a dry brine for the ultimate tender-yet-firm, juicier fish fillets with kettle-chip crisp salmon skin.

Curious how to dry brine with our Savory Salmon seasoning?

1. Line a plate, tray, or container large enough to hold your salmon with at least two layers of paper towel or a clean, lint-free kitchen towel. Season each fish generously all over with our Savory Salmon seasoning.
2. Transfer your plate or container to your refrigerator uncovered or loosely tented with foil to allow the salmon to rest for at least 8 hours or no longer than two days. Your salmon will feel dry to the touch at this step, but if you think or see any moisture, pat the salmon completely dry before you cook it.
3. If cooking your salmon on the stovetop, use your hands to massage and coat the salmon on all sides with a thin film of your preferred cooking oil. Heat a skillet large enough to hold the salmon over medium-low for 2 minutes; add the salmon, skin side down, and cook, regularly pressing down on them for the first few minutes to ensure the skin and salmon remain flat and have good contact with the pan for golden brown, crispy skin.
4. Continue to cook, moving the salmon around in the pan without flipping, until the skin is brown and crisp, roughly 4-5 minutes total. Flip the salmon and cook until as done as you prefer. For medium rare, the temperature within the thickest part of the salmon should be 100 to 105; for well-done, aim for 130 to 135 degrees. Remove, rest for 5 minutes, skin side up, and serve with extra toppings or another dash of our Savoury Salmon Seasoning.