*Magic* Salmon Seasoning

Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place. How to season salmon: Use 1 tablespoon salmon seasoning for every ½ pound (8 ounces) of salmon.

For grilled salmon : Preheat a grill to medium-high heat (375 to 450F). Pat 1 pound fish completely dry with paper towels. Rub it with about 1 tablespoon of olive oil, then sprinkle with ½ teaspoon kosher salt and 2 tablespoons of the seasoning blend. Grill the salmon skin side up for 3 to 5 minutes (where the flames aren’t directly touching the fish), until grill marks appear and it releases from the grates. Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130 degrees.

For pan-seared salmon : Pat 1 pound fish completely dry with paper towels. Rub it with about 1 tablespoon of olive oil, then sprinkle with ½ teaspoon kosher salt and 2 tablespoons of the seasoning blend. Go to pan-seared salmon for cooking instructions.

For baked salmon : Preheat oven to 400°F. Place 1 pound salmon on oiled foil on a baking sheet. Pat it dry, sprinkle with ½ teaspoon kosher salt and 2 tablespoons seasoning. Bake the salmon for 10 to 16 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125°F to 130°F in the center).