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Citrus Zest Dry Rub

Fresh, bright lemon–orange zest with coriander and garlic. Made for salmon, shrimp, white fish, and grilled chicken—zippy flavor in minutes.

Hands-on: ~5 min Yield: ~¼ cup (about 12 tsp) Category: Seasonings & Rubs

Ingredients

Dry Rub

• 1 tsp fine lemon zest *
• 1 tsp fine orange zest *
• 1 Tbsp kosher salt (or 2 tsp fine sea salt)
• 1 tsp ground coriander
• 1 tsp garlic powder
• Optional: ½ tsp black pepper; ½ tsp sugar for extra browning

*Dry the zest first: Spread on a plate 30–60 minutes until no longer moist, or dry on a parchment-lined tray in a very low oven (170–200°F) for 10–15 minutes until brittle. Cool fully before mixing so the rub stores well.

Step-by-Step

1. Combine. Whisk dried zests, salt, coriander, garlic powder (plus pepper/sugar if using) until uniform. Transfer to a jar.
2. Season. Pat protein dry. Use about 1 tsp rub per 6 oz fish; 1½ tsp per 8 oz chicken breast; or 1 tsp per 1 lb shrimp tossed with 1 Tbsp oil.
3. Rest (quick dry-brine). Let sit 10–20 minutes in the fridge to help the seasoning adhere and flavor the surface. For fish, 10 minutes is enough.
4. Cook. Grill, pan-sear, or roast to doneness. Finish with a squeeze of fresh lemon for a pop of brightness.

Storage

Store airtight in a cool, dark cupboard up to 3 months if the zest is fully dry. If any moisture remains, refrigerate and use within 2 weeks.

Chef Tips

• Microplane zest for a fine texture that disperses evenly. If pieces are coarse, pulse the finished rub a few times.
• Crush coarse kosher salt slightly so it clings to delicate fish.
• Skip the sugar when broiling (it can overbrown near the element).

Pro Tips, Variations & Swaps

• Citrus swap: Try lime zest for shrimp or mahi; grapefruit zest for pork tenderloin.
• Herby: Add ½ tsp dried thyme or 1 tsp dried dill for a salmon-friendly blend.
• Mild heat: Add a pinch of red pepper flakes or Aleppo pepper.
• Low-sodium: Halve the salt and finish with flaky salt at the table.
• Citrus finishing salt: Increase salt to 2 Tbsp and zest to 2 tsp total for an all-purpose sprinkle on avocado toast, roasted veggies, or salads.

How to Cook with the Rub

• Pan-seared salmon: Medium-high heat with a thin sheen of oil; 3–4 min skin-side down, flip 1–2 min to medium.
• Oven (fish): 425°F on a preheated sheet, 8–12 minutes depending on thickness.
• Grill (chicken): Medium-high direct heat 4–6 min/side to 165°F; rest 5 minutes.
• Air fryer (shrimp): 390°F, 5–6 minutes, shaking once.

How Much Rub Do I Need?

• Fish fillets: ~1 tsp per 6 oz
• Shrimp: 1 tsp per 1 lb (plus 1 Tbsp oil)
• Chicken breasts: ~1½ tsp each (8–10 oz)
• Veggies (as a finish): ½–1 tsp per pound after roasting

FAQ & Troubleshooting

• Can I use fresh (undried) zest? For immediate use, yes—mix and rub on right away. For storage, dry it first to prevent clumping and spoilage.
• My rub clumped. It wasn’t fully dry. Spread on a sheet to air out, then pulse briefly to loosen.
• Too salty? Rinse lightly and pat dry (for chicken) or add a neutral spice like more coriander; finish with unsalted butter and lemon.
• No orange on hand? Use all lemon zest and add a pinch of sugar to balance.

Yield

~¼ cup (about 12 teaspoons)

Active Time

~5 minutes to mix (plus zest-drying time)

Category

Dry Mixes · Seasonings & Rubs

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