YIELD: 24 servings
2 Tbsps. brown sugar, light
3 Tbsps. fancy Spanish paprika
1 Tbsp. granulated garlic
1 Tbsp. lemon pepper seasoning salt
1 Tbsp. lemon, basil and thyme Key West seasoning
3 Tbsps. sea salt
1 Tbsp. tarragon leaves
1 Tbsp. basil leaves
24 (8-oz.) salmon filets
1. For dry rub: combine brown sugar, paprika, garlic, seasonings, sea salt, tarragon and basil and mix well.
2. For salmon: sprinkle each salmon filet evenly with 1 ½ tsp. of the dry rub seasoning blend and massage into fish. Refrigerate at least 2 hours or up to 12 hours.
3. Roast on cedar wood plank in 350°F oven for 8 to 10 minutes or until the salmon flakes easily with a fork.