Spice-Rubbed Wild Salmon
Pamela Salzman is a cooking instructor in the Los Angeles area who focuses on whole, seasonal, and locally-grown organic foods.
Her recipes and classes are designed “to encourage and inspire people to get back in the kitchen and cook real food.”
As Pamela says, she could just as easily call this recipe “what it better represents to me, which is ‘7-minute Salmon' or ‘Plan B Salmon'.”
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 teaspoon fine grain sea salt
A few grinds of black pepper
2 Tablespoons organic extra virgin olive oil or macadamia nut oil
- In a very small bowl, stir together the chili powder, cumin, cinnamon, salt and pepper.
- Place the salmon portions (or 24-oz fillet) on a cutting board (skin side down if using skin-on salmon). Pat fish dry with a paper towel. Rub the spice mixture evenly over the top (no-skin side) of the fish. If using 24-ounce side, cut it into 4 to 6 individual servings.
- If you have time, allow the fish to sit coated with the spices for 15 minutes at room temperature.
- Heat a large skillet over medium-high heat. Add the oil.
- When the oil is hot but not smoking, place the salmon spice-side down in the skillet. Sear for 3 minutes.
- Turn all the pieces over and cook for an additional 3-4 minutes. Do not overcook! Serve immediately.