After a somewhat hectic week, I found myself on Friday night in the midst of cleaning. My daughter had already fallen asleep, so she wasn’t going to be factoring into my culinary plans for the evening. I needed a quick easy salmon recipe that I could make from ingredients I had on-hand. I popped onto the Cooking Light website, and found a recipe for Cumin Dusted Salmon Fillets.
I liked the simple preparation and ingredients, but wanted to season a bit more aggressively, so for me the recipe morphed into Spice Rubbed Salmon, rather than the more subtle dusting of the original. I also cooked the fish at a little higher temperature, and kept the skin on the fish, which I typically do with salmon, unless poaching.
This easy salmon recipe was fully plated and ready to eat in about 10 minutes. I teamed the spice rubbed fish with a salad of sliced garden tomatoes, and freshly picked sweet basil, drizzled with a little extra virgin olive oil and salt & pepper to taste. A couple lemon wedges for the salmon, a splash of good balsamic on the tomatoes and a nice glass of wine rounded everything out. A nice fresh, quick easy plate for mom… and healthy too!
- 1 tbs ground cumin
- 1 tbs paprika
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 4 (6-ounce) wild salmon fillets (leave skin on)
- ½ tbs olive oil
- fresh lemon wedges
- Mix the cumin, paprika, salt & pepper in a small bowl.
- Generously coat both sides of the salmon with the spice rub.
- Put oil in a large nonstick skillet over med-high heat.
- Once hot add the salmon.
- Place the fish skin side up in the pan and sear (about 2 minutes), flip and cover. Reduce heat to med. Cook about 6 more minutes, until fish flakes, but is still moist in center.
- Serve with fresh lemon wedges.
Yet another fantastic looking recipe. I printed it to try when we get back from vacay!!
Looks beautiful, Robin!! Love that it’s so simple and how you served it with tomatoes!
One of the hardest things for me sometimes is to edit myself… I tend to over complicate things, unless I focus on sticking to the essentials.
That rub looks awesome. Maybe I’ll try this for something Mexican I make as we don’t do seafood at all.
It would be good on chicken