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Spicy Paprika Rub


This piquant rub, made with paprika and other spices, is best paired with fattier foods, including salmon, skirt steak, pork loin, and whole chicken.

  • Yield: Makes 9 teaspoons

Source: Everyday Food, July/August 2004


  • 4 teaspoons paprika
  • 2 teaspoons coarse salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice


  1. In a small bowl, mix all ingredients.

Reviews Add a comment

  • fargoing
    4 JUL, 2013
    I'm so happy I found this recipe again. I've been using this one since it came out in EDF in 2004 (though today I couldn't find my old copy), always on grilled salmon: guests love it, and it is a super easy way to produce a special dish.