Skip to content
The award winning Charcoal & Smoking Specialists 68,000+ Likes!
Call 1300 EATBBQ 1300 328 227

Tom Douglas Rub w Love Salmon Rub 99g
BA0572

$14.00
9 in stock

Description

Rub with Love Salmon Rub by Tom Douglas.


Small 99g plastic jar.


Tom’s first rub flavors “the best salmon in Seattle” at Etta’s restaurant, according to Northwest Palate Magazine. The rub is a combination of paprika, thyme, and brown sugar. It can also add sweet smoky flavor to pork or chicken.


GRILLED RUB WITH LOVE SALMON

Ingredients: Olive oil for brushing; About 5 tablespoons Rub with Love Salmon Rub on Eight salmon fillets, skin off. 1 lime & 1 lemon


Directions

-Fire up the charcoal grill for medium-hot direct heat.

- Lightly brush the salmon on both sides with oil.

- Generously coat the salmon fillets on both sides with the spice rub.

- Grill the salmon over direct heat, covered, with the vents open.

- Watch your salmon carefully while you are grilling to be sure the sugar in the rub doesn't burn.

- Move the salmon to a cooler part of the grill if necessary.

- The time it will take to cook the salmon will vary depending on the heat of the grill and the thickness of your fillets, about 9 to 12 minutes total time.

- When the salmon is cooked, remove the fillets from the grill and place them on a large platter.

- Using a microplane or other small grater, zest the lemon and the lime directly over the salmon.


Tom Douglas, is a Seattle-based chef who has been cooking up Pacific Northwest cuisine since the early eithies and is known for winning the 1994 James Beard Award for Best Northwest Chef.

Reviews

This product has not yet been reviewed

Also bought items

MORTON®  COARSE KOSHER SALT 1.3KG MORTON® COARSE KOSHER SALT 1.3KG
$10.00
9 in stock

Textured Salt To Enhance The Flavor In Any Dish.


Long enjoyed by chefs for its taste, texture and ease of use, Morton Coarse Kosher Salt is considered a fundamental ingredient that can be used to bring out the natural flavors of a wide variety of dishes. The coarse texture of Morton Kosher

Moshio / Seaweed Salt Moshio / Seaweed Salt
$13.00
8 in stock

Seaweed SALT - MOSHIO


Collected seaweed is allowed to dry in the sun until salt crystals formed. The crystals are then washed off into vats of sea water, creating a concentrated brine that could be boiled down to yield salt.


The beige color

Ancho Powder Ancho Powder
$6.00
14 in stock

Ancho Chile Peppers are dried Poblanos Chiles and have a sweet but moderatly mild hot flavor.


Ancho Powder is ground ancho (pablano) chile peppers. In other words, it is a chile powder. Ancho Chili is a dark Smokey chili with a deep rich flavor and mild to medium heat.

Natural Iwate Soy Sauce Natural Iwate Soy Sauce
$21.00
3 in stock

Sasachou Iwate specialty soy sauce 500ml


Raw soy sauce Made with Iwate Prefecture's raw materials and Hayake Ikeumi spirit


Dense soy sauce a unique fragrance and taste.


Ingredients: Soybean,

Hello,

We are very sorry, but the browser you are visting us with is outdated and not complient with our website security.

Please upgrade your browser to a modern secure version to view our website.

Rub with Love Salmon Rub by Tom Douglas.


Small 99g plastic jar.


Tom’s first rub flavors “the best salmon in Seattle” at Etta’s restaurant, according to Northwest Palate Magazine. The rub is a combination of paprika, thyme, and brown sugar. It can also add sweet smoky flavor to pork or chicken.


GRILLED RUB WITH LOVE SALMON

Ingredients: Olive oil for brushing; About 5 tablespoons Rub with Love Salmon Rub on Eight salmon fillets, skin off. 1 lime & 1 lemon


Directions

-Fire up the charcoal grill for medium-hot direct heat.

- Lightly brush the salmon on both sides with oil.

- Generously coat the salmon fillets on both sides with the spice rub.

- Grill the salmon over direct heat, covered, with the vents open.

- Watch your salmon carefully while you are grilling to be sure the sugar in the rub doesn't burn.

- Move the salmon to a cooler part of the grill if necessary.

- The time it will take to cook the salmon will vary depending on the heat of the grill and the thickness of your fillets, about 9 to 12 minutes total time.

- When the salmon is cooked, remove the fillets from the grill and place them on a large platter.

- Using a microplane or other small grater, zest the lemon and the lime directly over the salmon.


Tom Douglas, is a Seattle-based chef who has been cooking up Pacific Northwest cuisine since the early eithies and is known for winning the 1994 James Beard Award for Best Northwest Chef.