Spice Rubbed Baked Salmon Recipes

SPICE-RUBBED SALMON

Steps:

• Season salmon filets with pepper. Rub grilling spices into flesh side of fillets. (If you are not grilling right away, refrigerate, wrapped in plastic, for up to 2 days.)
• Preheat oven to 400 degrees. Heat a large, ovenproof saute pan over medium-high heat. Drizzle olive oil over both sides of fillets. Place fillets spice side down in hot saute pan. Sear until the spices are brown, about 3 minutes. Carefully turn salmon, and transfer saute pan to oven. Bake until fillets are firm to the touch, 5 to 7 minutes. Serve with black beans and corn.

SPICE-RUBBED SALMON

Steps:

• In a small bowl, mix the first 10 ingredients. Rub fillets with seasoning mixture; drizzle with oil., Place salmon on a lightly oiled rack, skin side up. Grill, covered, over high heat or broil 3-4 in. from heat 5 minutes. Turn; grill 4-6 minutes longer or until fish just begins to flake easily with a fork.

SPICE RUBBED BAKED SALMON RECIPE

Steps:

• Preheat the broiler. Set the rack 6 inches from the heat source. Line a baking sheet with foil and lightly coat with cooking spray.
• Place the salmon fillets on prepared baking sheet, skin side down (if the salmon isn't skinless).
• In a medium bowl, stir together the olive oil, agave nectar, coriander, cumin and salt until combined.
• Brush the olive oil mixture over the salmon.
• Place under the broiler until the salmon is just cooked through, 6 to 8 minutes depending on the thickness of the salmon.
• Squeeze lime juice over each fillet. Serve.

SPICE-RUBBED SALMON WITH HERB SAUCE

Steps:

• Make the salmon: Pulse the coriander and fennel seeds in a spice grinder until coarsely ground. Transfer all but 1 teaspoon of the spice mixture to a small bowl and stir in the sugar and 2 teaspoons salt (reserve the remaining 1 teaspoon spice mixture for the sauce).
• Line a rimmed baking sheet with foil. Place the salmon skin-side down on the foil. Rub the salmon with the olive oil, then sprinkle with the sugar-spice mixture. Refrigerate, uncovered, 1 hour.
• Meanwhile, make the herb sauce: Puree the parsley, chervil, chives, lemon zest and juice and the reserved 1 teaspoon spice mixture in a blender until a coarse paste forms. With the machine running, gradually add the olive oil and 1/4 cup cold water and puree until smooth. Season with salt and pepper.
• Preheat the broiler. Pat the salmon dry with paper towels. Broil the salmon until the top is browned and a thermometer inserted into the center registers 110˚, 9 to 11 minutes. Let rest 10 minutes on the pan. Transfer the salmon to a serving platter with 2 large spatulas, removing the skin. Serve with the herb sauce.

BROWN SUGAR SPICED SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
• Bake for 10 to 15 minutes, depending on thickness and desired doneness.

BAKED SPICED SALMON

Steps:

• Place the salmon in a greased 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons lime juice. Combine the salt, ginger, coriander, cumin, cinnamon and cayenne; sprinkle over salmon. , Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the yogurt, onions, cilantro and remaining lime juice. Serve with salmon.

SPICE-RUBBED SALMON

Steps:

• 1. Season the fillets on both sides with salt and pepper to taste. Grind the fennel seeds coarsely in a coffee or spice grinder, and mix them with the rosemary and orange zest. Press this mixture into the top (nonskin side) of each fillet. Let sit, refrigerated and covered, for up to 24 hours.
• 2. When you're ready to cook, preheat the oven to 450°F. Preheat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
• 3. Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium-rare, and 8 minutes for well done.
• With MINIMAL Effort:
• Seed-Rubbed Salmon: Combine 2 tablespoons raw, shelled pumpkin seeds (pepitas) and 2 tablespoons (roughly) dried porcini pieces in a coffee or spice grinder and grind to a coarse powder. Press some of the mixtue into the top (nonskin side) of each of the fillets and cook as above.
• Spice-Rubbed Salmon. Combine 1 tablespoon coriander seeds or ground coriander, 1/4 teaspoon whole or ground cloves, 1 1/2 teaspoons cumin seeds or ground cumin, and 1 teaspoon freshly grated nutmeg. Press some of the mixture into the top (nonskin) side of each of the fillets and cook as above.
• This technique will work with nearly any spice, herb, or other rub you can think of. Try curry powder; minced lemon zest and parsley; minced lime zest and cilantro; or ground nuts and shallots.
• Substitute whole or clarified butter, peanut oil, or a neutral oil such as grapeseed or canola for the olive oil.