Spice Rubbed Sauteed Salmon Recipes

SAUTEED SPICED SALMON

Steps:

• Combine the dill, chili powder, lemon-pepper and cumin; rub over fillets. , In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.

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 GRILLED SALMON

Steps:

• Combine all seeds in a skillet over medium heat; toast, shaking pan, until aromatic, 4 to 6 minutes. Grind seeds coarsely in a spice grinder or with a mortar and pestle. Transfer to a bowl; add salt, pepper, and sugar.
• Rub spice mixture into flesh side of salmon. Let stand 30 minutes; if not grilling right away, refrigerate, wrapped in plastic, for up to 2 days. Let salmon come to room temperature before grilling.
• Heat grill to hot; coals should be glowing red, and rack should be very hot. Brush both sides of salmon and hot rack with oil. Grill salmon (if using a gas grill, close lid while cooking), flesh side down, until firm and slightly charred, 4 to 8 minutes. Carefully turn salmon using 2 large spatulas. Cook 4 to 6 minutes more, or until mostly opaque but slightly translucent and cooked through. Serve with cucumber salsa.

SPICY PAN-SEARED SALMON

Steps:

• Drizzle olive oil into a medium skillet over medium-high heat.
• In a small bowl, combine spices. Season all sides of salmon filets. Add to skillet when oil is glistening hot.
• Cook for 5-7 minutes on each side or until a crispy, thin brown outside layer forms and fish flakes easily when fork-tested. Do not over-cook, or salmon will be tough.

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.

SAUTEED SALMON WITH FIVE-SPICE LIME BUTTER

Steps:

• Pat salmon pieces dry and season with salt and pepper. In a 10- to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté salmon, skin sides down, 2 minutes. Reduce heat to moderate and cook salmon 3 minutes more. Turn salmon over and sauté over moderately high heat 2 minutes. Reduce heat to moderate and cook salmon until just cooked through, about 2 minutes more.
• Transfer salmon to 2 plates. Pour off oil from skillet and carefully wipe out skillet with paper towels. In skillet melt butter with five-spice powder and salt to taste, stirring. Stir in lime juice and spoon lime butter over salmon.

SMOKY SPICE-RUBBED GRILLED SALMON

Steps:

• Combine all the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to completely coat; set aside to rest about 5 minutes.
• Meanwhile, in a large saute pan, heat oil over medium heat. Add onions and sauté 2 minutes; add beans, corn and salt and cook until heated through, about 6 - 8 minutes. Remove from heat and toss in cilantro and lime juice. Makes 3 1/2 cups.
• Heat a clean outdoor grill (make sure the grates are clean and lightly oiled) or if cooking indoors a lightly oiled grill pan over high heat. When hot, grill the salmon for about 5 minutes on each side or until the fish is opaque throughout. Serve with black beans, corn and lime wedges.