Cooking Directions:

1. Adjust oven rack to top position and heat oven to 400˚. Blend moruno, brown sugar and salt until well incorporated.
2. Place salmon on a parchment paper covered cookie sheet, rub the moruno blend mixture all over the flesh side of the salmon, make cuts through the salmon crosswise (about 2” apart, into 8 pieces) just to the skin, but not cutting through the skin. Let salmon rest at room temperature about 15 minutes until the dry mixture has become moist.
3. Place the salmon in the oven on the top rack for about 15-20 minutes (until internal temperature reaches 135˚). Remove from the oven tent the salmon with foil and rest for 8-10 minutes. To serve slide a spatula under each piece of fish and move to individual plates. Serve with rice and seasonal vegetables.

Directions:

1. In a mixing bowl place all ingredients and mix well. Put into dry container with tight fitting lid. Keep in cool dry place up to 2 months.

Serves approx. 8 people

Recipe by Chef Wayne Johnson.