Spice-rubbed Seared Salmon

By Debra Regan
May 7, 2014
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Author Notes: This is an amazingly simple, everyday recipe that will make your meal feel like a special occasion. The Spice-rubbed Seared Salmon recipe uses ingredients from your pantry to brighten up the sometimes mundane salmon fillet. I have prepared it multiple times for Valentine's Day, but don't wait for a special occasion to whip it up.Debra Regan

Serves: 2

  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon firmly packed light brown sugar
  • 1 teaspoon kosher salt
  • 2 pieces salmon fillets (6-8 oz each) with skin intact
  • 2 tablespoons olive oil
  • 2 pieces of lemon (optional)
  1. Heat fry pan on medium heat. Add coriander, fennel, and cumin seeds and toast 2-3 minutes. Grind spices in spice mill, or use mortar and pestle. Pour into small bowl and add brown sugar and kosher salt to make the rub. Place salmon on a plate and press rub into salmon. Cover with plastic wrap and refrigerate for 1 hour.
  2. Preheat oven to 400F. Heat cast iron pan or other oven-proof pan and add olive oil. Heat until smoking, then place salmon skin side down on pan and sear for 4-5 minutes depending on thickness of fillet. Flip salmon gently using tongs (keep skin intact), and place pan in oven. Cook 4-6 minutes until cooked through. You can also prepare this on the grill, cooking 4-5 minutes on each side and omitting the olive oil.
  3. Serve immediately, with lemon slices, if desired.

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