Mays' go-to fish rub works well with salmon and most other fish, and establishes a solid base from which to experiment. Remember that oil application is even more important on fish, which don't taste particularly excellent when it's dried up.
Angler's Catch Rub
- 15 lemons (zested), washed in hot water
- 1 cup kosher salt
- 1/4 cup dried oregano
- 1/4 cup dried thyme leaves
- 1/3 cup granulated onion
- 1/8 cup granulated garlic
- 1/4 cup toasted fresh ground black pepper
Toast the black pepper on a skillet while zesting the lemons over the salt to capture the residual oils, then mix all ingredients in a bowl. Place on a sheet tray and allow to slowly dry uncovered for at least eight hours before applying to the fish or storing in an air tight container.