A jar with a tight-fitting lid is good for mixing and storing. Dry rubs will keep for up to six months in a cool, dark place, so you can double or triple the recipe if you like. Make sure to label and date the containers.
If you prepare the salmon ahead of time, store cooked salmon on a paper towel and in a covered dish in the refrigerator. When you're ready to serve the meal, bring all ingredients to room temperature before combining and garnishing.
Broiling makes the salmon golden brown without adding fat. To get the best color and a crisp coat, don't turn the fish over while cooking; it will still cook all the way through without this extra step.Per serving: 597 calories; 45 g protein; 20 g fat; 57 g carb; 6 g fiber