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In the Kitchen with Vital Choice

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Spice Rub Salmon with Relish

As our readers may recall, we recently partnered with Viking Cooking School… a division of Viking Range Corporation, which originated commercial-type appliances for the home.
As part of this partnershipdescribed in our joint July 13, 2011 press releaseselected cooking classes at the Ridgeland, Mississippi, Viking Cooking School will feature wild seafood provided by Vital Choice.
The ingredients and preparation for Chef Senn's Dry Rub Barbecued Salmon (click to view her demonstration at YouTube)couldn't be simpler, or the outcome tastier! All you need in addition to the salmon are ingredients for the rub and topping. (If you can't barbecue it, just broil the fish instead.)
The Chef Senn used a spicy rub mix featuring brown sugar, garlic powder, paprika, chili powder, and pepper (our spices are certified organic)… but as they note, you can use whatever mix suits your taste.

Spice Rub Salmon with Tomato, Pepper, and Cucumber Relish
Chef Riki Senn for Viking Cooking School

1½ teaspoons light brown sugar
1½ teaspoons organic black pepper
1½ teaspoons organic paprika
1½ teaspoons chili powder
1½ teaspoons kosher or sea salt
½ teaspoon garlic powder
4 (6-ounce) Vital Choice wild Alaskan silver salmon (coho) fillet portions, skin on
2 teaspoons organic extra virgin olive oil
2 medium ripe red tomatoes, seeded and diced
2 green onions, ends trimmed, green and white parts thinly sliced on the bias
1 small yellow bell pepper, stemmed, seeded, and diced
½ English cucumber, seeded and diced
2 teaspoons minced cilantro
1 tablespoon freshly squeezed orange juice
1 tablespoon red wine vinegar
1 tablespoon organic extra virgin olive oil
Sea salt, to taste
Organic black pepper, to taste
Granulated sugar, to taste
Preheat oven to 450 F.
Preparing the Salmon:

  • Combine the brown sugar, pepper, paprika, chili powder, salt and garlic powder; stir to mix thoroughly.
  • Coat the tops (flesh side) of the salmon fillets evenly with the spice mixture. Refrigerate the salmon for at least 30 minutes and up to 4 hours.
Preparing the Relish:
  • Combine the tomatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar, and oil; toss to mix thoroughly. Season to taste with salt, pepper, and sugar. Refrigerate until needed.

Cooking the Salmon:

  • Heat a large, ovenproof sauté pan over medium-high heat. Add the grapeseed oil and heat through. Place the salmon, skin-side down, in the sauté pan. Cook until the skin is crisp, approximately 2 to 3 minutes. Transfer the pan to the oven and cook until the salmon is cooked to desired doneness, about 5 to 6 minutes for medium, about 6 to 8 minutes for medium well.
  • Remove the salmon from the pan, then slide a metal spatula between the fillet and the skin. Lift the fillet off the skin; discard the skin or save for another use. Place the salmon on a warmed serving plate; spoon the relish over each fillet and serve immediately. 
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