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Cedar Salmon Dry Rub

  • yield: Makes about 1/4 cup

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Ingredients

  • 1 tablespoon paprika
  • 1 tablespoon coarse salt
  • 2 teaspoons lemon pepper
  • 2 teaspoons packed light-brown sugar
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried whole tarragon leaves
  • 1 teaspoon dried whole basil leaves

Cook's Note

Store in airtight container at room temperature for up to 3 months.

Directions

  1. Step 1

    In the bowl of a food processor, combine paprika, salt, lemon pepper, sugar, garlic, tarragon, and basil.

Source
Martha Stewart Living, April 2000

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