Four-Spice Salmon

Paul Prudhomme's salmon seasoning has many of the same spices, and is an outstanding mass-produced product. If you eat a lot of salmon, it's worth it.

Also, an oil made of canned chipotles. Wash off the adobe sauce, dry off, then food process peppers with a little extra virgin olive oil. Brush the filets a half hour or so before the grill or pan. It's not hot, just brings out the salmon flavor nicely.

I found this spice combination, which I would never have imagined pairing with salmon, to make a fabulous dish. The only change I made was to leave on the skin and to start pan-frying on the skin side to get it nice and crispy before flipping and getting a nice crunchy coating with the spices. What a terrific easy week night recipe!

This isn't the original recipe. In the original, the salmon was baked in the oven at a high temperature after being seared. Works well.
Lately, baking it at a low temperature (250) for 20 minutes. Tasty you know.

A solid recipe when you want a little something different from your normal grilled salmon (and you can stay inside!) The spices are not overwhelming; they impart a nice crunchy flavor that is a little Moroccan but not much. Good with a punchy rose. We served it with corn on the cob, tomatoes with balsamic vinegar and basil, and a little rice flavored with a half teaspoon of the rub--that was a nice touch!

Wild Salmon is the most important ingredient in any Salmon dish. It was unfortunately left off this recipe. If you serve farmed salmon, you should also consider serving Wonder Bread toast and ding dongs for desert. The taste and nutrition is not even comparable between WILD and farmed salmon. Be a smart consumer, buy WILD salmon.

Yum. And, so easy. Changed the method a bit to do what Mark Bittman does with his Salmon Provencal: After flipping the salmon to the skin side, I finished it in a 400 degree oven. Took only about 2-3 minutes longer for medium rare.

I do an Indian spice combo: salt, turmeric, cumin, coriander, and paprika.

You can tell if ground spices have gone stale by observation, and by smell. Look at the contents of the jar, hold it up to your nose and sniff. If the fragrance is not strong, and if the contents are hard packed, toss them and buy new.

The Drug Store Beetle larva can be in any dried spice when you buy them and can hatch during warm, humid conditions. You can place containers of spices in the freezer in a zip-lock bag to keep them fresh and keep the larva from hatching.

Still like your Roasted Salmon with Butter the best. So easy, and the salmon is so tender when cooked this way. Just put butter and dill in a pan, cook for a few minutes in a 475 degree oven until butter is melted, then add salmon filet skin side up, roast for two minutes, take out, take skin off salmon, add salt and pepper, flip over, put on more salt and pepper, then roast for another 3-5 minutes. Pour butter sauce from pan over salmon before serving. A simple 10-minute way to cook salmon.

My spouse, who eats fish reluctantly & feels the need to dowse salmon in particular in BBQ sauce whenever I've served it, devoured it & proclaimed it excellent. I almost passed out. Really delicious with asparagus broiled at high heat 15 minutes after tossing with good olive oil, salt and pepper. Especially marvelous considering I came home ravenous and hangry, which usually means I grab everyone & head out for sushi post haste. This recipe is delicious enough to squelch my baser impulses for.

I hate coriander (and I know I'm not alone) - what would you suggest instead of coriander? Or can I just skip it without harming the overall flavor?

Question: how are whole seeds, such as cumin or coriander, equal in volume to their ground version? This recipe calls for the same quantity of either whole or ground spices. I would think that you would use a smaller quantity of the ground spices. Anyone have an answer?

My fish-phobic family LOVED this! Served with cubed baked squash, green salad, and onion rings to make the medicine go down. Empty plates. Simple, quick, and I suspect great cold if there are any leftovers. Thanks Mark.

This is a great spice combo. It's not as powerful as you would think, so use a lot. The first time, I went light on the rub & it wasn't enough.

To Lori: if you don't like these spices, you obviously won't like the result.

I cooked this using unrefined coconut oil and it was fantastic!