Grilled spice-rubbed salmon with corn salsa from The Bon Appétit Cookbook (page 378) by Barbara Fairchild and Bon Appétit Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • milgwimper on March 14, 2016

    This was interesting. I had a lot of rub left over as I had only 3 servings of salmon. I had thought I was not going to like the seasoning on the salmon but it was delicious. We pan fried the salmon, so this review you might take with a grain of salt. One of the eaters couldn't decided if the sugar helped or hindered the seasoning. I ended up adding molasses to the sugar as I had had brown sugar it was not the soft kind. I also ran it through the spice grinder to break apart lumps. The corn salsa was a hit. I added lemon juice instead of lime as that is all I had. I halved the recipe as I did not have the corn. Next time I will try the recipe as written, and compare.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.