Love Trader Joe's Salmon Rub seasoning blend? You can make this easy DIY copycat recipe at home in 5 minutes. A simple blend of brown sugar, smoked paprika, salt, and thyme make for a for caramelized, super yum salmon.
This rub was tested on Coho salmon, but it would work well on any type of salmon: King, Sockeye, Coho, or Atlantic. For a similar rub with even more herbs and spices, try this quick pan-seared sockeye salmon with a savory rub.
Serve this simple salmon with easy, tossed garlic noodles or a Greek inspired heirloom tomato salad. In case there any leftovers, make a colorful, rainbow salmon salad.
Ingredients
These are the ingredients as listed on the jar of Trader Joe's salmon rub seasoning. The only ingredient missing is the 'rice concentrate,' which is likely used as an anti-caking agent, so the rub will not harden into a large lump (kind of like onion powder does).
- Brown Sugar: This is the base. You can use light or dark but dark brown sugar adds more molasses depth.
- Smoked Paprika: Crucial for that "campfire" flavor. Do not substitute with regular paprika if you can avoid it, since the official Trader Joe's salmon rub uses smoked paprika.
- Black Pepper: Freshly cracked is best.
- Dried Thyme: Adds a subtle herbal note that cuts through the sugar.
See recipe card for quantities.
Substitutions
You can play with other substitutes for the main ingredients, if you prefer to diverge from the original recipe.
Sugar Substitutes
- Maple sugar
- Coconut sugar
- Honey powder
Paprika Options
- Sweet paprika
- Hot paprika
- Regular paprika + cumin + liquid smoke
Thyme Substitutes
- Dried, crushed fennel
- Dried tarragon
- Dried parsley leaves
Instructions
The recipe and cooking method are very simple. Below are some tips to keep in mind.
- Step 1: Combine all the spices together. The homemade version is not quite as fine of a powder as the store bought version. You could pulse it further in a small food processor or blender to obtain a more powder like consistency.
- Step 2: Sprinkle the rub onto the flesh. If you want to add more richness, rub the fillet with some oil first. Otherwise, the rub will stick to the salmon flesh by itself in a thin layer.
- Step 3: This Coho salmon fillet is thin (about one inch thick), so it only took 10 minutes to cook in a 375 degree oven. Note that if the spice rub is too thick, it may not be absorbed entirely by the salmon juices as shown in the lower right corner in the picture.
- Step 4: You can dust off any uncooked salmon rub or pour a little oil on top and put it back into the oven for a couple minutes to 'cook' into the salmon.
Hint: For food safety, it is generally advised to cook salmon to an internal temperature of 145 degrees F. This yields a well done salmon. Some prefer their salmon less cooked and still jelly like in the middle. Use this temperature chart as a reference for your preferred salmon doneness.
| Doneness Level | Internal Temperature |
|---|---|
| Medium-rare | 120°F - 125°F |
| Medium | 125°F - 135°F |
| Medium-well | 130°F - 140°F |
| Well-done | 145°F |
Variations
Since the original Trader Joe's salmon rub recipe is so basic, it will really take well to just about anything else you'd like to add to it.
Sweet & Smoky Salmon Rub
- Increase brown sugar
- Add more smoked paprika
Spicy Salmon Rub
- Add cayenne or chipotle powder
- Increase chili flakes
Citrus-y Salmon Rub
- Add dried lemon or lime peel to the rub
- Grate fresh lemon or lime zest onto the baked fish
Herb-Forward Salmon Rub
- Add dried parsley, thyme, oregano, or chives
- Increase dill slightly
Low-Sugar Salmon Rub
- Reduce brown sugar by half
- Use coconut sugar or monk fruit sweetener
Storage
The rub mix can be made ahead of time and stored for a couple weeks in an airtight container. It does not contain any anti-caking agents, so it will clump up if kept too long.
FAQs
Is this an exact Trader Joe’s salmon rub recipe?
No. This is a copycat-inspired salmon rub, designed to mimic the sweet, smoky, and savory profile of Trader Joe’s seasoning using common pantry spices.
Is this salmon rub spicy?
Not by default. The base blend is mildly sweet and savory. Heat is optional and easily adjusted by adding some cayenne pepper.
Can I use this rub on other fish?
Yes. This seasoning works well on trout, cod, halibut, Arctic char, and even shrimp. I've tried this on rockfish (pictured below), and it really makes an ordinary, inexpensive fish tastes fabulous.
How much salmon rub should I use per fillet?
Enough to coat the salmon in an thin, even layer that sticks to the flesh.
Can I make this seasoning in bulk?
You can. Just note that it make clump if kept too long. Store in an airtight container, and use within a month if possible.
Does this rub work for air fryer salmon?
This seasoning is excellent for air fryer salmon, creating a lightly caramelized crust.
Recipe
Easy Salmon Rub Seasoning (Trader Joe's copycat)
Ingredients
- 1 lb salmon fillets pin bones removed, skin on or off
Salmon Rub (Trader Joe's Copycat)
- 1 Tb brown sugar
- 1 ½ teaspoon smoked paprika
- ½ teaspoon table salt or 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
Instructions
- Preheat oven to 375 degrees F. Place a rack on the upper third of the oven.
- Pat the salmon fillet dry. Place skin side down on an oiled or parchment lined baking sheet.
- Mix together the salmon rub ingredients. Rub over the flesh of the salmon in an even layer. The seasoning should stick to the skin of the fish. (See Note 2.)
- Bake salmon for 10-20 minutes, depending on the thickness of the fillet, or until the internal temp reaches 145 degrees F in the thickest part of the fillet.
Notes
- This recipe works well with all types of salmon: King, Coho, Sockeye, Atlantic.
- If you use the tail end of the salmon, Coho, or Sockeye salmon, it may not have a lot of fat to 'cook' the spice rub in the oven. In that case, add a couple teaspoons of oil onto the fish prior to adding the spice rub. It will help the rub stick to the salmon better.
- If there is too much spice rub on the salmon (such as a layer that can easily be shook off), it may not be absorbed and remain as a layer of dry spice on the fillet.
Nutrition
Fortune Cookie
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Will Rogers
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