Spice Rubbed Salmon

Toasting the spices in a dry fry pan before grinding intensifies their flavor. Keep a close eye on them and stir constantly so they don't burn.

Spice Rubbed Salmon

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons coriander seeds

  • 2

    teaspoons cumin seeds

  • 1

    teaspoon fennel seeds

  • 2

    teaspoons firmly packed brown sugar

  • 2

    teaspoons kosher salt

  • 2

    pounds salmon

  • Extra virgin olive oil

Directions

Heat a small fry pan over medium-high heat. Put the coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant, 2 to 3 minutes. Transfer the spices to a spice grinder or a mortar. Grind the spices using the grinder or a pestle. Transfer to a small bowl and stir in the brown sugar and salt. Place the salmon, skin side down, on a plate and rub the top of each fillet with the spice mixture. Cover with plastic wrap and refrigerate for 1 hour. Preheat an oven to 400°F. In a large ovenproof fry pan over medium-high heat, warm the olive oil until almost smoking. Place the salmon, skin side up, in the pan and sear for 2 minutes. Carefully turn the salmon over and transfer the pan to the oven. Cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 6 minutes. Transfer the salmon to warmed plates and serve immediately.


Nutrition

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