Potlatch Seasoning is a great all-purpose spicy rub mix for fish but especially salmon
It’s the best fish rub recipe but works equally well with chicken, vegetables, ribs or pork
For years I bought commercially mixed potlatch seasoning for my cedar plank salmon. When I researched what ingredients went into the mixture I decided to recreate my own because the ingredients were so basic.
After many tries I decided this was the ideal combinations of flavors. You can add more or less of anything to customize your blend. This formula is lightly spicy so feel free to add more chili powder or crushed red pepper if you want more heat. We like ours a bit spicy so experiment with the flavors. If you are salt sensitive be sure to make the blend, taste, and then add as much salt as desired.
We always use it on our Grilled Salmon on a Cedar Plank
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Best ways to use dry rub seafood seasoning
Be sure to massage the mix into your meat or fish and then let it sit for a few minutes to get the full flavor.
We generally use about 1 teaspoon of the seasoning for 1 1/2 – 2 pounds of fish. The goal is to season but not overwhelm the fresh fish flavor.
For meat or pork you will want to use closer to 1 Tablespoon of seasoning.
To use on vegetables just shake the seasoning on and mix to cover all of the veggies. It can help if you drizzle your food with a little olive oil first to ensure the seasonings stick to the food.
What ingredients are in Potlatch Seasoning?
Here are the key ingredients you will need to make your mix:
- Kosher Salt – or any other coarse grain salt
- Paprika – try mild or spicy, depending on your heat tolerance
- Chili Powder – great for deep flavor and color
- Dried Oregano – gives the rub an herbal flavor
- Black Pepper – freshly ground
- Crushed Red Pepper – more spice!
- Garlic Powder – you could sub in garlic salt and cut back on the kosher salt
- Celery Salt – adds to the herbal flavor
- Cumin – a must for potlatch because it gives the rub a rich, hearty, earthy flavor
How to make Potlatch Seasoning Rub:
- Lightly crush all the ingredients in a mortar and pestle
- Or put in an airtight jar and shake to blend
How to store fish seasoning rub:
The seasoning will keep for about 3 months stored, sealed, and kept in a cool, dry place. Be sure the herbs and spices you use are fresh to ensure the very best flavor. Give the jar a shake before using to make sure it’s well blended.
What is the Potlatch definition?
The term “Potlatch” is a Northwest Native American word, and roughly translated means ‘abundant feast’ and ‘giving’. A potlatch was also a ceremony that included gifting.
Potlatch Seasoning was originally used in the Pacific Northwest on freshly caught fish. You can buy it commercially but it is so easy to make with ingredients that you most likely have in your pantry.
Looking for other great fish recipes to try?
- Perfect Pan Seared Scallops
- Oven Baked Salmon with Mustard Dill Sauce
- Seared Halibut with Lemon Caper Sauce
- Crab Cakes with Cocktail Sauce
- Miso Glazed Sea Bass
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Potlatch Seasoning Recipe
Ingredients
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper
- 1 teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon cumin
Instructions
- Combine all ingredients in a resealable jar, shake well to combine. Store in a cool dry place for up to 3 months.
Notes
- If you are salt sensitive then add everything together and add as much salt as desired
- Well sealed, the spice mixture keeps for about 3 months
- This recipe can be doubled, tripled, and quadrupled
Alexa Schmitt
This recipe is better than the potlatch from Williams Sonoma! It is so good, especially on tilapia and shrimp. My 5 and 6 year old want me to make tilapia with this potlatch weekly. My friend who loves red meat said it is great as a steak rub too. I’m making this for Christmas presents, it is that good!
Cyndy
So glad you loved it – and your friends are going to love you for giving them jars for Christmas!
Stephen Herman
Fantastic on grilled fish (especially salmon).
Jennifer L
Delicious. I do blend it in my spice grinder. To really allow flavors to marry. This is a household favorite!
Cyndy
Great idea – we live on this all summer with our salmon and veggies! Thanks for your kind comment.
KG, Sr.
Too salty!!! I would add salt last and little by little. Start with one tsp, not tbsp and taste as you go. I will redo this one over because the rest of the ingredients seem like this could be a great dish.
Cyndy
Hi and thanks for your feedback. The great thing about making your own spice blends is that you can adjust the seasoning to suit your tastes! We hope you try it again with less salt.
Jude | Road Trips With Kids
my daughter and I love to bake, so when we came across this i knew she’d love measuring and mixing everything. It made for some delicious oven salmon for us yesterday, and we’re going to take it on our summer road trip! Thanks for this excellent share!
Elaine
I made this with fresh-caught coho salmon ! Absolutely perfect! Thanks for sharing this spice mix recipe. I’ll use it again and again!
Cathleen @ A Taste of Madness
I have always wanted to make my own seasonings. I really need to get on that! This is genius!
Erica Schwarz
I cook a LOT of seafood, so I can’t wait to try this! Chili powder with the celery salt, this sounds delicious.
Jen
I had never heard of this before but the celery salt caught my eye. One of those ingredients no one uses but is so good!
Bintu | Recipes From A Pantry
This seasoning sounds absolutely delicious! Will definitely be giving this a go next time I cook fish!