Spice-Rubbed Salmon
This aromatic and flavorful spice-crusted salmon recipe is a delightful way to elevate your meal. Perfectly seared and oven-baked, each bite offers a harmonious blend of toasted coriander, cumin, and fennel seeds, complemented by a hint of brown sugar and salt. The resulting dish is a culinary delight that is sure to impress family and friends alike.
— Constant Cookbook
Ingredients
- 1 tsp. coriander seeds
- 1 tsp. cumin seeds
- 1⁄2 tsp. fennel seeds
- 1 tsp. firmly packed light brown sugar
- 1 tsp. kosher salt
- 2 salmon fillets, each 6 to 8 oz., with skin intact,
- pin bones removed
- 2 Tbs. extra-virgin olive oil
Instructions
- 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. Serves 2.
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