Spice Rubbed Salmon

Spice Rubbed Salmon

Spice Rubbed Salmon

Serves 2 people

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon firmly packed light brown sugar
  • 1 teaspoon kosher salt
  • 2 salmon filets, each 6 to 8 oz. with skin intact, pin bones removed
  • 2 tablespoons Kinloch Plantation Pecan Oil
  1. 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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