SPICY SALMON RECIPE
A spicy salmon recipe that results in flaky, tender salmon with a sweet and spicy chipotle lime rub. It's easy, healthy, foolproof, and impressive!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Remove the salmon from the refrigerator and let it stand at room temperature for 10 minutes while you prepare the other ingredients. Heat the oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a piece of aluminum foil large enough to easily wrap all the way around the salmon and seal it. Lightly coat the foil with nonstick spray. With paper towels, lightly pat the salmon dry. Place the salmon in the center.
- In a small bowl, stir together the brown sugar, chipotle chile powder, lime zest, and salt. Brush the salmon with the olive oil (or melted butter) and lime juice. Sprinkle with the chipotle seasoning mixture, rubbing if needed to coat the salmon evenly.
- Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
- Bake the salmon for 12 to 18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1 inch thick) check early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
- Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn't overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long-salmon can progress from not done to overdone very quickly. As soon as it flakes easily with a fork, it's ready. Alternatively, you can check the salmon's temperature with an instant-read thermometer. At 145 degrees F, it is done.
- To serve, cut the salmon into portions. Sprinkle with fresh cilantro or top with an extra squeeze of lime juice as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 329 kcal, Carbohydrate 4 g, Protein 40 g, Fat 16 g, SaturatedFat 2 g, Sugar 3 g, Cholesterol 109 mg, Fiber 1 g, UnsaturatedFat 12 g
SPICE-RUBBED SALMON WITH HERB SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the salmon: Pulse the coriander and fennel seeds in a spice grinder until coarsely ground. Transfer all but 1 teaspoon of the spice mixture to a small bowl and stir in the sugar and 2 teaspoons salt (reserve the remaining 1 teaspoon spice mixture for the sauce).
- Line a rimmed baking sheet with foil. Place the salmon skin-side down on the foil. Rub the salmon with the olive oil, then sprinkle with the sugar-spice mixture. Refrigerate, uncovered, 1 hour.
- Meanwhile, make the herb sauce: Puree the parsley, chervil, chives, lemon zest and juice and the reserved 1 teaspoon spice mixture in a blender until a coarse paste forms. With the machine running, gradually add the olive oil and 1/4 cup cold water and puree until smooth. Season with salt and pepper.
- Preheat the broiler. Pat the salmon dry with paper towels. Broil the salmon until the top is browned and a thermometer inserted into the center registers 110˚, 9 to 11 minutes. Let rest 10 minutes on the pan. Transfer the salmon to a serving platter with 2 large spatulas, removing the skin. Serve with the herb sauce.
SALMON WITH SWEET AND SPICY RUB
Provided by Ellie Krieger
Categories main-dish
Time 17m
Yield 6 servings, serving size: 1 salmon fillet
Number Of Ingredients 8
Steps:
- Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.
- Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
- Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium
- Good source of: Folate, Magnesium
SIMPLE GRILLED SALMON RECIPE WITH SPICE RUB
A quick and easy grilled salmon recipe using a homemade spice rub you will want to put on everything!
Provided by Andrea Mut
Categories Dinner
Number Of Ingredients 23
Steps:
- In a medium bowl combine all ingredients and mix well. Store in an airtight container in the cupboard away from heat and light. Makes about ¾ cup.
- In a medium bowl, mix all ingredients together until well combined. Cover and refrigerate until ready to serve.
- Pat salmon dry with paper towel. Rub fillets evenly with olive oil and sprinkle with spice rub. Rub the spice mixture into the fish to coat evenly.
- Preheat your outdoor grill for 15 minutes on high heat. Fold paper towels into a thick pad. Holding paper towel with tongs, dip it in the avocado or vegetable oil, and wipe the hot grill. Dip again and oil grill again. Close lid and let heat back up for 5 minutes before cooking the salmon.
- Place the salmon flesh side down. Close the lid and cook (reduce heat to medium if your grill runs very hot), without moving filets, until the flesh side has grill marks and the flesh releases easily, 4-5 minutes.
- Using tongs and a spatula, gently flip the fish and continue cooking, covered, until centers are translucent when checked with a fork or paring knife or the internal temperature reaches 125 degrees F for medium-rare (the salmon will continue cooking once removed from the heat). 2 to 3 minutes. Transfer to a platter and let rest for 5 minutes before serving.
Nutrition Facts : ServingSize 1 fillet, Calories 259 kcal, Fat 12 g, SaturatedFat 2 g, Cholesterol 42 mg, Sodium 491 mg, Protein 32 g, UnsaturatedFat 2 g
SPICE-RUBBED SAUTEED SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Using a sharp knife, slash the salmon skin to form cross-hatch marks. Stir the spices together in a small bowl, and then rub over the flesh side of the salmon.
- Heat the oil in a medium oven proof non-stick skillet over medium-high heat. Place the salmon, skin-side up, and cook until seared and golden, about 3 minutes. Turn the salmon and cook until the skin sizzles and fries, about 1 minute. Transfer the skillet to the oven and continue cooking until the salmon is firm to the touch, about 4 minutes.
- Transfer the fillets to 4 plates. Serve with the sauteed greens, if desired.
SPICE-RUBBED SALMON
Spice up dinner with this simple fish recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 5
Steps:
- Season salmon filets with pepper. Rub grilling spices into flesh side of fillets. (If you are not grilling right away, refrigerate, wrapped in plastic, for up to 2 days.)
- Preheat oven to 400 degrees. Heat a large, ovenproof saute pan over medium-high heat. Drizzle olive oil over both sides of fillets. Place fillets spice side down in hot saute pan. Sear until the spices are brown, about 3 minutes. Carefully turn salmon, and transfer saute pan to oven. Bake until fillets are firm to the touch, 5 to 7 minutes. Serve with black beans and corn.
FOUR-SPICE SALMON
Fish fillets can be a weeknight cook's savior. They are healthful and easy to prepare, require little time to cook and take well to all manner of spices. In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust. Flip once, and that's it. For the best results, use fillets of equal sizes, cook them to medium rare, and use freshly ground spices. If you have only pre-ground, be sure they haven't gone stale sitting in your cabinet too long. (Yes, spices can go stale.)
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.
- Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
- Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 9 grams, Sodium 418 milligrams, Sugar 0 grams, TransFat 0 grams
SPICE-RUBBED SALMON
Steps:
- 1. Season the fillets on both sides with salt and pepper to taste. Grind the fennel seeds coarsely in a coffee or spice grinder, and mix them with the rosemary and orange zest. Press this mixture into the top (nonskin side) of each fillet. Let sit, refrigerated and covered, for up to 24 hours.
- 2. When you're ready to cook, preheat the oven to 450°F. Preheat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
- 3. Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium-rare, and 8 minutes for well done.
- With MINIMAL Effort:
- Seed-Rubbed Salmon: Combine 2 tablespoons raw, shelled pumpkin seeds (pepitas) and 2 tablespoons (roughly) dried porcini pieces in a coffee or spice grinder and grind to a coarse powder. Press some of the mixtue into the top (nonskin side) of each of the fillets and cook as above.
- Spice-Rubbed Salmon. Combine 1 tablespoon coriander seeds or ground coriander, 1/4 teaspoon whole or ground cloves, 1 1/2 teaspoons cumin seeds or ground cumin, and 1 teaspoon freshly grated nutmeg. Press some of the mixture into the top (nonskin) side of each of the fillets and cook as above.
- This technique will work with nearly any spice, herb, or other rub you can think of. Try curry powder; minced lemon zest and parsley; minced lime zest and cilantro; or ground nuts and shallots.
- Substitute whole or clarified butter, peanut oil, or a neutral oil such as grapeseed or canola for the olive oil.
SENSATIONAL SPICED SALMON
A bold rub gives this quick seafood entree fantastic flavor. Paired with a green veggie and rice, my spicy salmon is a delightful weeknight dinner that's special enough for company. -Michele Doucette, Stephenville, Newfoundland and Labrador
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Combine the first six ingredients; rub over salmon. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 392mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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