I’m a huge fan of salmon, but it’s really easy for me to get bored since I make it so often. In my quest to remix my basic salmon recipe, I decided that some exotic spices would be a great place to start. Salmon is a very hearty fish, so it stands up to lots of flavors that would overpower other milder seafood. This spice crusted salmon features a aromatic blend of cumin, coriander, fennel, garlic and smoked paprika. The spices become a deliciously flavorful crust that keeps the salmon moist and tender on the inside. Make this recipe, and you’ll wonder why it took you so long to put your spice cabinet to work!
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil, divided
1 pound boneless, skinless salmon fillets
Toast the whole spices in a pan for 3-5 minutes, or until the spices are fragrant.
Add the spices into a spice grinder and grind them up to form a powder.
Combine the ground cumin, coriander and fennel with the garlic powder, smoked paprika, salt and pepper, then spread the mix onto a plate. Pour 1 tablespoon of olive oil onto the salmon fillets, then press the salmon into the spice mix, thoroughly coating one side.
After coating the salmon, heat a cast iron pan on medium high heat. Pour the remaining tablespoon of oil into the hot pan, then lay the salmon into the pan, spiced side down.
Sear all 4 sides of the salmon, 2-3 minutes each, until golden brown.
Serve warm.
Print Spice Crusted Salmon
- 2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless salmon fillets
- Toast the whole spices in a pan for 3-5 minutes, or until the spices are fragrant.
- Add the spices into a spice grinder and grind them up to form a powder.
- Combine the ground cumin, coriander and fennel with the garlic powder, smoked paprika, salt and pepper, then spread the mix onto a plate.
- Pour 1 tablespoon of olive oil onto the salmon fillets, then press the salmon into the spice mix, thoroughly coating one side.
- After coating the salmon, heat a cast iron pan on medium high heat.
- Pour the remaining tablespoon of oil into the hot pan, then lay the salmon into the pan, spiced side down.
- Sear all 4 sides of the salmon, 2-3 minutes each, until golden brown.
Print Spice Crusted Salmon Spice Crusted Salmon Author: Delish D'Lites Prep time: 10 mins Cook time: 12 mins Total time: 22 mins
- 2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless salmon fillets
- Toast the whole spices in a pan for 3-5 minutes, or until the spices are fragrant.
- Add the spices into a spice grinder and grind them up to form a powder.
- Combine the ground cumin, coriander and fennel with the garlic powder, smoked paprika, salt and pepper, then spread the mix onto a plate.
- Pour 1 tablespoon of olive oil onto the salmon fillets, then press the salmon into the spice mix, thoroughly coating one side.
- After coating the salmon, heat a cast iron pan on medium high heat.
- Pour the remaining tablespoon of oil into the hot pan, then lay the salmon into the pan, spiced side down.
- Sear all 4 sides of the salmon, 2-3 minutes each, until golden brown.
