How to Cook Salmon or Halibut
Roasted Garlic Dill Dry Rub

With Chef Matt Dunk

Cooking Salmon is easy and with this simple recipe featuring store bought seasoning mixes you can be a hero in a few minutes flat!

Key is not to overcook your fish. The wonderful fish oils start to swell and turn white as its perfect cooking time approaches, pull out of the oven early and gently pull apart a striation, if you see a little white and it starts to flake you are done!
  Roasted Garlic and Dill Dry Rub Salmon

Cut open the bag in a corner or slot on the top and thaw completely in a refrigerator. For us this means taking it out the night before use.

Rinsing: (Key Step) Rinse the fish thoroughly with cold water. Use a piece of paper towel to wipe it off and pat it nearly dry again. If you smell the fish before and after rinsing you will notice a big difference.

Dealing with the skin: With a sharp knife remove the skin before cooking.

Best Fish Cuts:
Steaks, or pre portioned cuts off of whole skinless Filet (our preferred method)

  • 1/2 cup roasted garlic and pepper Seasoning (Club House Brand works well)
  • 1 Tbsp dry Dill
  • 1/2 Tbshp granulated garlic
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
  • fresh lemon wedge (for finished dish)

Mix all ingredients together

Layout salmon pieces and cover top surface


Bake in oven 6-8  minutes at 400 degrees for a four-six ounce piece. Time varies depending on thickness.

Let sit after cooking for 2-3 minutes and top with a squeeze of lemon