Spiced-Rubbed Salmon: A Perfect Weeknight Meal
Salmon is a delicious and nutritious fish that can be cooked quickly and easily. This spiced-rubbed salmon recipe is perfect for a weeknight meal. The spices add a flavorful crust to the salmon, and the fish cooks up flaky and moist.
Do you find yourself disliking salmon even though you know it’s good for you? You’re not alone. Many people find salmon to be a bit too fishy or oily. But there are many reasons why you should eat salmon, even if you don’t like it. Here are ten reasons why you should give salmon another try:
- Salmon is a good source of protein.
- Salmon is a good source of omega-3 fatty acids.
- Salmon can help reduce inflammation.
- Salmon can help improve heart health.
- Salmon can help improve brain health.
- Salmon can help improve skin health.
- Salmon can help boost energy levels.
- Salmon can help control weight.
- Salmon is a sustainable food choice.
- Salmon tastes delicious!
If you’re still not convinced, here are some ways to make salmon more palatable:
- Cook salmon with different seasonings and herbs.
- Serve salmon with your favorite sides, such as roasted vegetables, rice, or quinoa.
- Try different types of salmon, such as wild-caught salmon or farmed salmon.
- Smoked salmon or grilled salmon.
- Make salmon cakes or salmon burgers.
- Add salmon to pasta dishes or salads.
The ingredients for the Spiced-Rubbed Salmon
- Salmon fillets
- Coriander Seeds
- Cumin Seeds
- Fennel seeds
- Light brown sugar
- Fresh parsley
- Garlic cloves
- Kosher Salt
- Noubess Hot and Spicy Sauce
- Extra-virgin olive oil
Instructions the Spiced-Rubbed Salmon
If you’re wondering how to make salmon taste good, the answer is simple: use the right spices. Fennel is a great spice to use with salmon, as it complements the fish’s natural flavor. Add garlic, salt, pepper, and a little bit of ground-roasted fennel or regular ground fennel to your salmon, and you’ll have a delicious dish. For a little bit of a kick, you can also add smoke paprika, cayenne pepper, or your favorite hot sauce. With these simple spices, you’ll be able to create a flavorful and delicious salmon dish that you’ll love.
Here are some additional tips for making salmon taste good:
- Use fresh salmon whenever possible.
- Don’t overcook the salmon. Salmon is done cooking when it is opaque throughout.
- Serve salmon with your favorite sides, such as roasted vegetables, rice, or quinoa.
- Experiment with different spices to find your favorite combination.
Notes and Tips for the Spiced-Rubbed Salmon:
- You can use skinless salmon fillets if you don’t have skin-on salmon. Just be sure to cook them for a few minutes longer or until the salmon is cooked through and flakes easily with a fork.
- You can also add other spices to the rub, such as garlic powder, onion powder, or cayenne pepper.
- If you want to make this recipe ahead of time, you can rub the salmon with the spice mixture and store it in the refrigerator for up to 24 hours. When you’re ready to cook, place the salmon on a baking sheet and bake as directed.
- Serve the salmon with your favorite sides, such as roasted vegetables, rice, or quinoa.
If you happen to have fresh herbs, that’s the jackpot! The right combination of herbs can make your salmon dish special, especially this spiced-rubbed salmon recipe. You’ll wow yourself and your guests if you try it.
Don’t pass up fresh salmon next time you’re at the store. Buy a few fillets and enjoy this delicious and healthy fish. Just be sure not to overcook it!
I hope you enjoy this Spiced-Rubbed Salmon recipe, adapted from William-Sonoma.
Spiced-Rubbed Salmon
Equipment
Ingredients
- 2 salmon fillets each 6 to 8 oz., with skin intact, and pin bones removed
- 1 teaspoon coriander seeds
- 1 teaspoon. cumin seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon firmly packed light brown sugar optional
- 1 tablespoon fresh parsley chopped finely
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- Noubess Hot and Spicy Sauce preferably NouBess Hot and Spicy Sauce
- 2 tablespoons extra-virgin olive oil
Instructions
- 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 if using, fresh parsley, garlic salt and hot sauce.
- 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.
- Recipe Adapted from Williams-Sonoma
Notes
- You can use skinless salmon fillets if you don’t have skin-on salmon. Just be sure to cook them for a few minutes longer or until the salmon is cooked through and flakes easily with a fork.
- You can also add other spices to the rub, such as garlic powder, onion powder, or cayenne pepper.
- If you want to make this recipe ahead of time, you can rub the salmon with the spice mixture and store it in the refrigerator for up to 24 hours. When you’re ready to cook, place the salmon on a baking sheet and bake as directed.
- Serve the salmon with your favorite sides, such as roasted vegetables, rice, or quinoa.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally posted May 29, 2015. Revised and updated.
