Here's one from Chef Tom Douglas, Seattle that is great for salmon!!
DRY RUB FOR SALMON
3 Tbsps firmly packed brown sugar
2 Tbsps paprika
2 tsps kosher salt
1 1/2 tsps freshly grd. black pepper
1 tsp chopped fresh thyme ( or 1/2 tsp. dried)
Combine the rub ingred.
Sprinkle fillets w/lemon juice
Coat either both or one side of each salmon fillet.
Roast at 375 - 400° to temp. of 140°.
"4 oz. servings"
Serving Ideas : ----
The spice rub can be made a couple days ahead and stored, tightly covered, at room temp.
Good wine with the salmon - an Oregon Pinot Noir.
an old cook, still learning new tricks!