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Spice-Rubbed Salmon

Start this recipe at least 4 hours ahead to give the fish time to absorb the subtle flavors of the spice paste.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
303 calories per serving


> 2 teaspoons black peppercorn
> 2 teaspoons sweet paprika
> 1/2 teaspoon ground cinnamon
> 1/2 teaspoon ground cloves
> 1/2 teaspoon cumin seeds
> 2 tablespoons canola oil
> 4 (5 oz) fresh salmon fillets or steaks
> 1 tablespoon canola oil
> juice of 1 lemon


For the spice paste, in a blender combine peppercorns, paprika, cinnamon, cloves, cumin and 2 tablespoons oil; blend to form a paste. Rub paste on top of fillets; cover and refrigerate 4 hours.
When ready to cook, scrape off most of the spice paste; reserve paste and set aside. Heat 1 tablespoon oil in a large skillet over high heat. Place fillets in skillet, skin side down; cook to sear one side.
Turn fillets, skin side up. Reduce heat to medium; cover and cook 8–10 minutes or until fish flakes easily with a fork. Transfer fillets to a platter; keep warm.
Add reserved spice paste to hot skillet. Add lemon juice; stir 1–2 minutes. Spoon over fillets, and serve.

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