Four-Spice Salmon

Four-Spice Salmon

Updated: May 24, 2023

Total Time: 20 minutes

Servings: 2 (adjust for additional portions)

Ingredients

• 4–6 ounce skinned salmon fillets (2 fillets, skin-on or skin-off)

• Kosher salt and freshly ground black pepper

• 1 tablespoon coriander seeds or ground coriander (lemon-tinged for brightness)

• ¼ teaspoon whole or ground cloves (warm, aromatic depth)

• 1½ teaspoons cumin seed or ground cumin (earthy, nutty undertones)

• 1 teaspoon freshly grated nutmeg (spicy-sweet warmth)

• 2 tablespoons neutral oil (peanut, grapeseed) or clarified butter (for richness)

Preparation Steps

Step 1: Season & Spice Mixture

1. Season salmon fillets on both sides with a generous pinch of salt and pepper.

2. In a small bowl, combine all spices (coriander, cloves, cumin, nutmeg). For texture contrast, grind seeds to a coarse powder (leave slightly textured if whole seeds are preferred for a crunchy finish).

3. Press the spice mixture firmly onto the top (non-skin) side of each fillet to ensure adhesion during searing.

Step 2: Sear Skin-Side Down

1. Preheat a large nonstick skillet over medium-high heat (375–400°F/190–205°C) for 2–3 minutes.

2. Add oil or clarified butter. When the oil shimmers gently (or butter clarifies and foams), place fillets skin-side down (or peel-side down if skin is kept) into the pan.

3. Reduce heat slightly to medium if smoke develops. Cook 2–3 minutes until the spice crust forms a deep golden-brown hue and the edge of the fillet crisps.

Step 3: Flip & Finish

1. Using a spatula, carefully flip fillets. Cook an additional 2–3 minutes until the flesh is just opaque (internal temp ~125°F/52°C for rare) and tender when pierced with a thin-bladed knife.

2. Remove from heat and rest 1 minute before serving.

Step 4: (For Whole Salmon or Large Fillets)

For a whole salmon (butterflied or halved) with intact skin:

1. Preheat a heavy baking sheet in a 450°F (230°C) oven for 10 minutes.

2. Transfer fillet(s) skin-side down onto the hot sheet, pressing gently to ensure contact.

3. Bake at 450°F for 5–7 minutes, then finish with a 1–2 minute broil (skin-side up) to crisp the skin. Adjust time for thickness (10–15 minutes for 1.5-inch fillets).

Chef’s Notes & Creative Variations

• Original Oven Finish: After searing, transfer fillets to a 400°F (200°C) oven for 5–8 minutes to finish cooking (skin-side up).

• Low-Temp Baking: Bake at 250°F (121°C) for 20 minutes for a tender, flaky texture (ideal for larger portions).

• Spice Tweaks: Add ½ teaspoon sumac (tartness) or lemon zest (citrus brightness). For heat, blend chipotle peppers with EVOO and brush 30 minutes before cooking.

• Chipotle Oil Enhancement: Rinse 2 chipotle peppers (from adobo sauce), drain, blend with ¼ cup EVOO. Brush 30 minutes pre-cooking for subtle smokiness.

Comment Highlights

• Debra Russell: “Coriander (not cardamom!) is lemony—add 1 tsp sumac or lemon juice if desired.”

• Christmas Eve Whole Salmon: Use a preheated heavy pan in the oven (450°F). Sear skin-side down, then finish in the oven at 450°F for 10–12 minutes.

• Crispy Skin Pro Tip: “Bake seared fillets at 450°F for 5 minutes to crisp skin without pan size issues.”

This recipe balances bold spices with tender salmon, adaptable for whole fish or fillets. Perfect for weeknights or holiday feasts!