Serves 4
4 (4-6 ounce salmon fillets, skin-on). For best cooking, purchase fillets cut from the head end rather than the tail end.
1 tablespoon olive oil
1 ½ teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
2 teaspoon whole fennel seeds
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
This spice mix is delicious on swordfish, tuna, shrimp, chicken, and pork. It is also very nice when cooked w/roasted vegetables.
4 (4-6 ounce salmon fillets, skin-on). For best cooking, purchase fillets cut from the head end rather than the tail end.
1 tablespoon olive oil
1 ½ teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
2 teaspoon whole fennel seeds
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
- Preheat the oven to 375 degrees.
- Let the salmon sit at room temperature for 20 minutes.
- Combine the cumin, coriander, and fennel seeds in a spice grinder or mortar and pestle. Grind until the coriander seed is just broken. Transfer the seeds to a small bowl and toss with the salt and pepper.
- Dry the salmon fillets with a paper towel. Coat the top of each piece of salmon with 1 teaspoon of the spice mix. Press the spices into the fish.
- Heat a large oven proof cast iron or stainless-steel pan over medium-high heat with 1 tablespoon of olive oil. When the pan is hot but not smoking, place the salmon pieces spice-side down, into the pan. Try to leave some space between each piece if possible.
- Sear the fillets until the spices are golden and toasted, about 2 minutes. Using a spatula, turn the salmon fillets over in the pan and transfer the pan to the oven to cook until the salmon is just cooked through, about 15 minutes. To test the fish, press your finger on to the center of the fillet. It should be firm with a little "give". Serve hot, room temperature, or cold if you'd like.
This spice mix is delicious on swordfish, tuna, shrimp, chicken, and pork. It is also very nice when cooked w/roasted vegetables.
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