Why You’ll Love this Citrus Zest Dry Rub
When you’re looking to elevate simple proteins without much fuss, this citrus zest dry rub is about to become your new kitchen superstar.
I love how it transforms ordinary chicken, fish, or shrimp into something restaurant-worthy in seconds. The bright, aromatic citrus zest pairs perfectly with garlic and coriander, creating layers of flavor without overwhelming delicate proteins.
Unlike wet marinades that need hours to work, this rub needs just minutes to shine.
And can we talk about versatility? From weeknight salmon to weekend grilling, it’s my go-to for adding dimension without dirtying multiple spice jars. Convenient and impressive—what’s not to love?
What Ingredients are in Citrus Zest Dry Rub?
This citrus zest dry rub combines bright, aromatic flavors that wake up any protein without overpowering it.
What I love about this particular blend is how it balances the citrus notes with savory elements—not too sweet, not too salty, just perfectly balanced to enhance whatever you’re cooking.
The ingredients are pantry staples (besides maybe the fresh citrus), which makes this rub easy to whip up whenever inspiration strikes.
- 1 teaspoon fine lemon zest (dried)
- 1 teaspoon fine orange zest (dried)
- 1 tablespoon kosher salt (or 2 teaspoons fine sea salt)
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- ½ teaspoon black pepper (optional)
- ½ teaspoon sugar (optional, for extra browning)
The quality of your ingredients will really shine through in a simple recipe like this.
For the zest, using a microplane gives you that super-fine texture that distributes evenly throughout the mix.
And don’t skip the drying step for the citrus zest—it’s essential for proper storage and prevents the rub from clumping up.
You can absolutely play with this formula too, maybe swapping lime zest when making shrimp, or adding dried herbs like thyme or dill when seasoning salmon.
The basic framework stays the same, but those little tweaks let you customize for whatever’s on the menu tonight.
How to Make this Citrus Zest Dry Rub
Making this citrus zest dry rub couldn’t be simpler, but there’s one essential step that makes all the difference: properly drying the zest. Start by using a microplane to collect 1 teaspoon of fine lemon zest and 1 teaspoon of fine orange zest. The zest needs to be completely dry before mixing with other ingredients, otherwise it’ll clump up and won’t store well.
Spread your freshly grated zest on a plate and let it air-dry for 30-60 minutes until no longer moist, or if you’re in a hurry, spread it on a parchment-lined tray and pop it in a very low oven (170-200°F) for just 10-15 minutes until brittle. Don’t rush this step—letting the zest cool completely guarantees your rub will stay fresh longer.
Once your zest is properly dried, it’s time to combine all the ingredients. In a small bowl, whisk together the dried lemon and orange zests, 1 tablespoon of kosher salt (or 2 teaspoons fine sea salt if that’s what you have), 1 teaspoon of ground coriander, and 1 teaspoon of garlic powder until everything looks uniform.
If you want a bit more complexity, you can add the optional ½ teaspoon black pepper, and if you’re looking for extra browning on your proteins, throw in ½ teaspoon of sugar too. The whisking step is important to evenly distribute those intensely flavored bits of zest throughout the mix. If your zest pieces seem too coarse after mixing, you can pulse the finished rub a few times in a spice grinder or small food processor.
Transfer your finished rub to an airtight jar or container where it’ll keep beautifully for weeks. When you’re ready to use it, remember that a little goes a long way—about 1 teaspoon per 6 ounces of fish, 1½ teaspoons per 8-ounce chicken breast, or 1 teaspoon per pound of shrimp (tossed with a tablespoon of oil).
For best results, pat your protein dry first, apply the rub, then let it rest in the refrigerator for 10-20 minutes before cooking. This quick dry-brine helps the seasoning adhere better and flavor the surface more deeply.
And don’t forget the final touch that brings it all together—a squeeze of fresh lemon just before serving adds that perfect pop of brightness.
Citrus Zest Dry Rub Substitutions and Variations
The beauty of this citrus zest dry rub lies in its adaptability—you can easily switch things up based on what’s in your kitchen or what you’re cooking.
Need a twist? Try lime zest when seasoning shrimp or mahi-mahi, or experiment with grapefruit zest on pork tenderloin.
I’ve found that adding dried thyme or dill creates a salmon-friendly blend that’s practically irresistible.
Want a gentle kick? Toss in some Aleppo pepper.
Watching sodium? Simply halve the salt and finish with flaky salt at the table.
My favorite variation might be turning this into a citrus finishing salt—it transforms everyday avocado toast into something restaurant-worthy.
What to Serve with Citrus Zest Dry Rub
When paired with the right side dishes, my citrus zest dry rub truly shines on whatever protein you’ve selected.
I love serving citrus-rubbed fish with a simple quinoa pilaf and roasted asparagus—the earthy grains balance that bright zesty flavor perfectly.
For chicken, try a crisp Greek salad with cucumber and feta, or maybe some garlic-herb roasted potatoes that get all golden and crunchy.
With shrimp? Nothing beats coconut rice and grilled pineapple, trust me.
The sweetness plays off the citrus notes in ways that’ll make you close your eyes and savor each bite.
Simple, fresh sides work best here.
Final Thoughts
After experimenting with this citrus zest rub for several months, I’ve discovered it’s not just a seasoning but a complete game-changer in my kitchen arsenal.
What started as a simple fish seasoning now finds its way onto chicken, shrimp, and even roasted vegetables in my home.
I love how versatile and customizable it is—swap citrus types, add herbs, or adjust the heat level based on what you’re craving.
The bright flavors work year-round, brightening winter dishes and complementing summer grilling.
Make a double batch; you’ll reach for it more than you think. Trust me, your taste buds will thank you.
