Orange Garlic Seafood Dry Rub

We are in love with our Masterbuilt Electric Smoker.  I have written a number of posts about our love affair including 10 Foods to Smoke in Your Electric Smoker and 10 MORE Foods to Smoke in Your Electric Smoker and a variety of recipes (here).  Additionally, we are always on a quest to find a dry rub that is not too spicy (ie. hot) and not too salty.  It seems that most commercially produced dry rubs come with heat.  A main ingredient in many rub recipes on the interwebs is red pepper or cayenne.  And well, my kids just aren’t having it.  Even the littlest bit of of bite has them brushing their tongues with their napkins.  So, I have been working on writing recipes that meet their tender tongue’s needs.  The first was The Semiconservative Granola Girl Dry Rub followed by Everything Bagel Dry Rub and now, Orange Garlic Seafood Dry Rub.

Orange Garlic Seafood Dry Rub

Sunshine loves salmon.  And, she also loved smoked meats.  So, of course she wanted to put those loves together for some smoked salmon.  Recipes often pair salmon with citrus, so it seemed to make sense to make a dry rub that combines citrus with garlic.  So, I put together Orange Garlic Seafood Dry Rub which you can use on both for smoking or baking seafood.  You can try it on salmon, flounder or shrimp. It also works with chicken.

It is just a mixture of dried orange peel, dried minced garlic, kosher salt and paprika.  Note that because this dry rub is intended to be mild in flavor, there is no pepper.  If you like heat, feel free to play with adding some.

This makes a small batch.  One batch equals enough to do 3-5 fillets of salmon depending on the size.  So, if you want to have it on hand in your pantry, make a quadruple batch.

Make a Batch Tonight

So, if you are looking to make some seafood in the oven or in your electric smoker, try it with Orange Garlic Seafood Dry Rub.  We love Baked Orange Garlic Salmon.

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