Name: Salmon Spice Mix
Prep time: 5 min
Total time: 5 min
Yield: 4 Servings
Cuisine: Mexican

February 15, 2026

This simple salmon spice mix combines brown sugar, smoked paprika, cumin, cayenne, garlic, and lemon zest to create a quick, flavorful rub. Just press it onto your fillets and bake or air-fry for a smoky, slightly sweet crust that brings out the rich taste of the fish, and you can make the mix ahead to have it ready anytime.

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Salmon Spice Mix

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Place sugar, paprika powder, cumin, salt, cayenne pepper and garlic powder in a bowl.

Wash and dry the lemons, then finely grate about a quarter of the zest. Mix together with the remaining spices and the black pepper.

First, rub the salmon fillets all over with a little oil. Then spread the spice mix over the surface of the fillets and gently press it in with your fingers. Cook the salmon in the oven or in an air fryer.

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Tips & Tricks (5)

Zest Maximization 🍋
Always zest your lemon before juicing, using a microplane grater to capture the most intense citrus oils without the bitter white pith.
Spice Mix Storage 🥫
Store your salmon spice mix in an airtight container in a cool, dark place for up to 3 months to maintain maximum flavor potency.
Sugar Caramelization Trick 🔥
Press the spice mix firmly onto the salmon to help the brown sugar create a beautiful caramelized crust when cooking at high heat.
Balanced Heat Control 🌶️
Adjust the cayenne pepper quantity to your heat preference - start with less and add more gradually to control spice level.
Even Coating Technique 🧂
Use a small fine-mesh strainer to evenly distribute the spice mix, ensuring a uniform layer that coats the entire salmon surface.

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About the Cook

Jule’s Menu

Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.