I don’t usually like to tell people to do things—I figure they are welcome to try my recipe(s) if they find them interesting. But, this fish recipe is different. This recipe will blow your mind. I have made salmon using this method about ten times since finding this recipe in Cuisine At Home and it has never failed to impress. Never.
The combination of the brown sugar, cinnamon and cumin in this rub is wondrous. Please try it. I serve it over garlic sautéed spinach sometimes or alongside garlic green beans and rissole potatoes other times. Wondrous, I tell you. Wondrous.
Makes 4 fillets
4 6-oz. salmon fillets, skinned
1 tbsp. olive oil
2 tbsp. brown sugar
2 tsp. kosher salt
1 tsp. ground black pepper
½ tsp. ground cumin
¼ tsp. dry mustard
1/8 tsp. ground cinnamon
Preheat oven to 350 degrees.
Combine brown sugar, salt and spices for the salmon in a small bowl. Rub spice mixture on the top side (non-skin) of the salmon fillets.
Sear fillets, rub-side down, in oil in a large oven-proof non-stick skillet over high heat. When the fish releases easily and rub side is browned, about 2 minutes, flip fillets and transfer pan to the oven.
Roast fillets until they flake easily with a fork, about 5-6 minutes.