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
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. Serves 2.
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.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
McKinney Mom from
Fun, easy, and delicious
This was a recipe that we weren't really looking forward to making, but were blown away. It's a different flavor profile from what we normally use on salmon, and my husband, who does not like salmon, and I really enjoyed this. It was also a fun recipe to have my young child help me prepare.
We are already planning to do this for a larger family group because it will be a hit, and will try this same spice rub on lamb. We highly recommend this recipe!
Date published: 2018-03-07
Rated 5 out of
5
by
Tashi from
Excellent and easy
This is such a popular recipe at our house that we quadruple the spices, process in a spice grinder and keep them in the freezer which makes this so quick to prepare. The cooking time for the salmon is perfect!
Date published: 2013-01-16