Snappy Salmon

Enjoy a savory, smoky barbeque-style salmon with Boo and Henry's BBQ Sauce and Rub Me TenderTM Seasoning. This recipe also works well with trout and many whitefish.
Prep Time5 minutes
Cook Time15 minutes
Servings: 4


  • 4 5-6 oz. salmon fillets
  • ½ tbsp Boo and Henry's Rub Me TenderTM dry rub seasoning
  • tbsp canola oil
  • ½ lemon
  • ¼ cup white wine
  • 3 tbsp unsalted butter


  1. Preheat oven to 375º F
  2. Cut Fresh Salmon (skin-on) into 5-6 oz. filets.
  3. Season flesh side of fish generously with Rub Me Tender™ BBQ Seasoning.
  4. In a cast iron skillet, heat to very high heat.
  5. Add 2-3 tbsp. canola oil to pan, then place Salmon filets (skin-side down) in pan. After 1 minute, check to ensure skin is not sticking to pan.
  6. When skin side is golden brown, flip fish with spatula to flesh side down. (If pan is dry, add a little more oil.)
  7. Place pan into a 375º F oven and cook until desired doneness. (I prefer a medium rare to medium fish to stay moist, about 2-3 minutes in the oven.)
  8. Remove fish skin side up, then deglaze pan with freshly squeezed lemon and white wine. Whisk in 3 tbsp. unsalted butter and finish with chopped parsley.
  9. Serve immediately and spoon the lemon-butter sauce over the fish. (Serve with favorite side dishes: my favorites are grilled asparagus and creamy polenta.)