by Heather Harris Brady

After a convincing victory last night by the Seahawks we’ll wrap this little Super Bowl series with Seattle Salmon. The rub is based on a recipe in Smoke and Spice by Cheryl and Bill Jamison. If you have time, by all means smoke the salmon with the rub. Either way this dish is sweet and easy to love, just like Seattle itself.

Seattle Salmon, Serves Four

1/3 c. brown sugar

1/3 c. dried dill weed

2 T. kosher salt

1 T. fresh ground pepper

2 lb. fresh salmon fillets

Combine the first four ingredients and mix well.


Pack them on top of each fillet (I’m using wild caught sockeye salmon here.). Return the fillets to the refrigerator for at least 20 minutes (and up to overnight).


The rub will start to glaze the top of the fish.


Preheat the oven to 400 and lightly grease a baking sheet. Put the fillets on the sheet and bake for about 15 minutes, until nearly cooked through. Turn the oven up to broil and broil for 3-4 minutes, until the topping is bubbly.


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