Spice Rubbed Salmon

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

1 tsb. 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
2Tbs. Kinloch Plantation 100% Pure Pecan Oil

Heat a small fry pan over medium-heat.  Put the coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant, 2 to 3 minutes.  Grind the spices in a spice grinder or in a mortar with 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 Kinloch Plantation Pecan 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.
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