King Red Salmon Rub-Classic Potlatch Seasoning Dry Spice Blend-Restaurant Grilled Seafood and Fish-All Natural, Gluten Free, Keto, Low Sodium, No MSG-Madison Park Foods, 3 oz Tin

This seasoning isn’t good, it’s extraordinary! I’ve tried various seasonings on my salmon over the past 50 years and this is truly the best. Has the zest of a blackened type seasoning but it’s not very spicy (meaning hot as in peppery) and the taste and texture are absolutely mouth watering. If you love salmon or cod or halibut this spice is definitely worth trying.

I just finished my tin after four Thanksgivings, and I will definitely be ordering another. I bought it to make turkey flavoring easier and instead this takes the classic turkey flavors up to 11. I blend it with some softened butter and put it under the skin and all over the outside. I added a dessicant packet to keep it fresh and dry over the years.

It’s got a very strong taste. If you’re not into maybe hot or super spicy, it might be a bit much.

Great on fish. Salmon especially . But i have started to use it on other things like chicken and burgws and it is just as good to add flavor

This rub was amazing used on a Turkey the night before we fried it- still have plenty left over for future use gonna try on some chicken before frying. Will purchase again, would recommend.

OK, I got this “Chairman of the Bird 🦃” product (which I’ll call “Chairman Rub” throughout this review).I wasn’t sure if this product would be good, so I did the obvious “experiment” process, by doing one Turkey my usual way, and this product for another [smaller] Turkey Breast (using a InstaPot Pressure Cooker)…My “regular” Turkey turned out good 👍 (as usual), so I won’t cover this further.Now, with “Chairman Rub,” I pretty much followed the usual directions (which were pretty simple) - that is, rub it on the Turkey 🦃, and Cook 👨‍🍳 it (SIMPLE😄👍).What WASN’T so simple is “How MUCH” one should use, and also whether you should use a “binder” (or not).When I first tried to sprinkle the rub on, it Did NOT “STICK” too good 😕to/on the Turkey (??)😩I then tried a little Water 💦 (which usually most recipes say you should “Dry OFF” the Turkey, as much as possible) - that is, if you’d like a “crispy” skin (but, since I was pressure cooking, this wasn’t an issue).With water💧not working too well, I then went to Olive 🫒 oil - which did MUCH better👏 👍😂But after using the oil, I REALLY…laid…on a good LAYER (or two) of the Chairman Rub.It is important to know this, because after I opened the cooker (after it was finished), I took a small bite and I was HORRIFIED 😱to get a HUGE amount of the [still present/half-dissolved] Rub, in my Mouth 👅It was SO….MUCH that it was [tasted] TERRIBLE!! 🤢🤮 (because there was BIG spice flakes, still left [again, not completely dissolving]).I then used the water/drippings to rinse a lot of the rub AWAY…. 🚿DON’T get me wrong - the rub made the Turkey SMELL delicious!!!👍(no doubt) - BUT, it (the spices) did NOT disintegrate (or dissolve) completely.So thus, most of the rub “particles” were still pretty BIG!!! 🙀👅So with all that, the following are my Pros and Cons (and solutions), for any prospective buyer out there, considering this rub:Pros:1) VERY good flavor profile (and smell 👃).With the last point, once I “rinsed” all the Rub OFF the Turkey, it was pretty Tasty 👍👅.Cons:1) Your not told (in the instructions or YouTube videos) to use the rub SPARINGLY (lightly). So if you put on a THICK coating, then you WILL have a “Surprise” 😱 when you take the first bite 👅😝🤮With the last point, I think 🤔 that I am going to put this Chairman Rub in my Blender, the next time (and PULVERIZE it, so that it can better “Dissolve” [within the cooking process]).Some people don’t mind BIG “Flakes” of thyme, rosemary (or whatever spices are in this rub/concoction)….BUT, there are “others” (like myself) would rather deal with smaller Flakes (or even better, Grounded “Finer,” so that it will more easily “Dissolve.”).So (again), I will throw this Rub in the Blender, next time, BEFORE I sprinkle it on.2) No information is given as to “How” this rub is best used (to “Stick” to the Bird).Again (as noted above), with that, know that this Rub works MUCH better if you use a “Binder” (which I found was the best was Olive Oil), so that it will properly STICK to the bird.This second one (#2) was Minor though, so not 🙅‍♂️ a biggie 😉👍So overall, the Chairman Rub WAS [mostly] tasty👍, but just be SUPER careful not to lay it on (too Thickly👎), and also consider PULVERIZING it👍, in your Blender, first (that is, IF you’d like it to be FULLY disintegrated👍, within the cooking process 🤩👏).My 2 Cents 🪙🪙

I like this so much, I've been trying to figure out the recipe... I want to make a huge jar of it... that's how much I like and use this stuff.Put it on chicken when grilling y'all!

I have bought this multiple times and is my favorite for beef. I have tied other chimichurri rubs and the one thing they have in common is getting thrown in the trash. This stuff is amazing on beef short ribs or ribs with some fresh made chimichurri.