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.
Pan-Roasted Salmon
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
Directions
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.
Enjoy!
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I spend a fair amount of time searching for the perfect salmon recipe, and this just might be it! Thanks for sharing.
Joanne, I hope you find this recipe is what you’re looking for. It is also SO easy to make
Thanks for stopping by!
This looks so simple and perfect!
Peggy, it really is so simple. Even my friend, V, who is totally allergic to cooking tried this one out and it came out great.
This sounds amazing! Coincidentally I was looking fro a great salmon recipe just yesterday and today I stumbled upon your blog. I’m definitely going to try it soon. Good luck on your blog and your new business. I’ll be a regular reader. (And I’m a fellow San Diegan part time.)
Cori: Yay!! Thanks for your support and I’ll see you around! Let me know how it goes when you try out this recipe
wow…i have 2 filets defrosted, i think i’ll get the other two defrosted. i have everything to make this tonight. sounds wonderful.
Good luck, Rhody! I hope you love it as much my husband and I do!
omg!! i just made this. i could not believe how easy it was. and the aroma from the spices had me drooling and staring at the timer willing it to hurry.
since i’ve started my life change about three years ago, i’ve been searching for meals like this. i’ve cut down over 3/4′s of the processed foods i used to eat and prepared fresher stuff. seventy pounds lighter now, just twenty more to go. food like this will smooth the road even better. thanks, darlin’.
this was so good, i emailed this link to my friends and family, begging them to try it. lol
Rhody, yay!!! You tried out the recipe and you like it!!! See? SO easy, right? Congrats on your diet and weight loss…that’s amazing. About 4 years ago, I chose to re-work how I ate also and lost about 60 pounds. Keep up the good work! I will try to keep posting good, solid, healthy meals you can add to your repertoire.
Great recipe! The seasonings go so well together. The only modification is the amount of salt. I would decrease it to 1 tsp of salt rather than the 2 (I used sea salt, not kosher if that makes a difference).
Hey Sarah! Thanks for sharing your suggestion. I don’t usually cook with sea salt, so that is good to know that it should be decreased with it. Other than that, I’m glad you liked the recipe.
I’ve made this recipe many times and it’s always a winner.
Ciaochowlinda, thanks for sharing! It really is a great go-to recipe.
Hey, recipe looks awesome- although I had to pick up on where you wrote ‘it never fails to disappoint’- surely you mean impress, as it looks and sounds lush!!!!!
Ness, thank you SO much for catching that! Yes, I absolutely mean it has never failed to IMPRESS. Thanks again for the correction! Ooops!
I made this the other night! My boyfriend and I are both trying to lose weight and eat better at the same time, so I thought salmon over spinach would be an excellent choice – I picked this recipe based on all the gushing about it, and it was fabulous! My boyfriend is very serious about good food, and only praises the best, and he declared it “amazing” so it’s a winner! (and with the spinach I made, it added up to under 500 calories for the dinner with quite an impressive pack of nutrients!) AND it was super easy, I had the whole thing on the table in about fifteen minutes *grin* Thanks for a great recipe!
Hi Kelly! I’m SO happy you and your boyfriend liked this dish. It’s definitely a favorite in our house, too. I agree: it’s so quick and easy to make PLUS it’s flavorful AND healthy. Winner! Thanks so much for sharing your feedback, I really appreciate it. Good luck with your diet!
Lacey: This salmon recipe was SO easy and tasted delicious! Thanks for sharing. I hope to try another one of your recipes on Sunday. Keep ‘em coming. We’re pulling for you! XOXOXO
Hi Kathy!! I’m so glad you liked the salmon! Thanks so much for your support
Very good recipe. I didn’t have any dry mustard so I cut that out and added a bit of soya sauce. Fantastically good.
Hi Jacob! So glad you enjoyed it!
I want to make a salmon dish for xmas eve, your recipe sounds wonderful. I just have one question? Is this a sweet dish? Is it possible for you to describe the flavors of this salmon dish? It sounds yummy but at the same time complex.
Thanks
Hi Diana. This dish is not overly sweet, but does get some sweetness from the brown sugar. It also has a kick to it from the cumin and other seasonings. I hope that helps. Best of luck!
I made this tonight ( in fact, plan on making 3 dishes from this site this week) and the majority of us liked it. I didn’t have large fillets, they were small and thin and I think it caused the fish to taste too seasoned. With that being said, I really liked the flavors of the rub. I also made garlic sauteed spinach to go with it and boy howdy was that wonderful! Thanks for dinner tonight. I love your site.
Hi Katherine! I’m sorry to hear the salmon came out a bit too seasoned, but I’m glad you liked the rub. I hope you try it again with a 6-oz.-ish fillet ‘cuz I think you’ll like it better. Thanks for the feedback!
Cooked this tonight for my girlfriend in my new cast-iron pan (best holiday gift ever), and we both loved the flavors in the dish but found it to be a bit sweet for our tastes. I served it alongside roasted garlic asparagus, which turned out to be an excellent pairing. I’ll use less sugar next time, but all considered this one is a keeper!
So jealous of your cast-iron pan, Adam! I hope, with a little tweaking, you will enjoy the salmon more next time. Thanks for the idea of roasted garlic asparagus — sounds great!
I just made this tonight and all I can say is UNBELIEVABLE. SO good! My boyfriend from alaska is quite picky about salmon, and he loved it!
What a compliment, Catherine! Thanks for sharing — I’m so glad you both enjoyed it.
I came across your site a day or 2 ago and made this recipe tonight. Great dinner for my husband and me. Looked up a recipe for “rissole potatoes” as I’d never made them before, and they were quite good with the salmon. I make salmon once or twice a month and usually try a new recipe – this one will be a repeat for sure-it’s one of the best I’ve had. Made it with leftover “Peas with Celery Root” from epicurious.com I had from a previous meal. Wonderful. Lots of butter was involved in the two side dishes so it was a more decadent meal than necessary, but the flavors were delish. I can see this salmon being good with a lot of different kinds of sides. Might try a tad less brown sugar next time.
I’m browsing through your recipes and finding many things up our alley, so I’ll be cooking from your pages again. Thanks for a really good salmon recipe and the rissole potatoes enlightenment.
Hi Margot (and welcome)! Thanks for the feedback on the salmon recipe. I’m glad you enjoyed it. See you around!
oops, my apologies, have the name “leah” on the brain, lacey.
Also wanted to mention, I bought dry mustard powder, much more than needed for this recipe, a whole Tablespoon or so, from the bulk spice bins at QFC here in Seattle. It cost .08 cents.
That’s quite alright, Margot!
How do I print your recipes? There is no print button and I don’t need the whole page..just the recipe.
Thankd
Hi Mary Ann! There is actually a print option at the bottom of each post with a little green and white icon of a printer (4th from the right). It is right above the Related Posts section in the cartoon vines if you’re on the actual recipe page or right above the Categories section if you’re on the homepage. Unfortunately, I don’t yet have an option to print just the recipe, but this option will only print the text (no images) of the post. If you don’t want the text also, you could always highlight and copy the recipe and directions and paste them into a word document and print from there. Hope that helps (and thanks for your interest in my recipes!)!
just made this last night and it’s officially part of the weekly rotation. really loved it!
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Yay — always good to hear, Colleen! Thanks for sharing
found your site thanks to foodgawker.com – i was looking for a brown-sugar salmon recipe, and oh good glory, this looks fantastic; we’ll definitely be eating this for dinner tonight! i’m so excited to have found this blog, i’m sure i’ll be back often.
hope your business and culinary endeavors are going well!
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Gotta love foodgawker
So glad you found me, Zoe! Thanks for the support!!
this is an unbelievable recipe- thank you so much!!
You are very welcome!
i cut the sugar in half and it was still plenty (maybe too) sweet for me. will probably cut it further next time. and will do a better job w/ my ‘searing’ too. definitely one worth making again. served it in w/ roasted brussel sprouts.
Glad you enjoyed it, Kathy
So glad I decided to try this. I have NEVER eaten such wonderful salmon in my life! I used wild salmon (Costco’s frozen fillets) and cut the salt in half since we are watching sodium. This will be my special recipe for dinner guests. It was SO good, that we will have it often. I can’t wait to try it when our organic spinach and asparagus are ready in our garden. What a fabulous find! Thank you!
Just tried this recipe; served the salmon with roasted smashed red potatoes and haricot vert. Would use this for guests.
This is hands down my favorite salmon recipe ever! My husband requested it over steak for Valentine’s Day. I’m planning to feature your recipe and blog link on my site in the near future. Love your blog!
This salmon is amazing and has become a weekly dinner for me and boyfriend. I think he loves me more for making it. He hugs and kisses me when he’s done!!
Lacey,
This recipe was delicious! I just made it for dinner. My husband and I loved it! I sauteed green beans with the leftover sauce. Thanks for sharing this easy recipe
Lacey,
Perhaps u cud try adding some red chilly powder and a bit of lime as well.
Sounds delicious – do you think it would work with another type of fish (eg. fresh water trout?). Thanks!
Hi Cheryl! That’s a very good question. My only concern with another type of fish is the fish’s flavor making it through and marrying well with the flavors of the rub. I’d bet a trout would work well though — though maybe with a little less brown sugar. If you try it, would you share how it turns out??
We had this tonight and it was great and soooo easy! Thanks so much!
Erin
So happy I found your blog! The salmon was amazing – my new favorite! I’ve already forwarded the recipe to 3 of my friends. Welcome to beautiful Austin, Texas!
Michele
Thank you so much!!
Thanks for this yummy healthy way to get my kids to eat salmon! So good. I am a native Austinite and was excited to stumble across your site.
Hi Lacey,
I live in Seattle and my husband fishes for salmon every day in late summer/early fall. I was looking for something a little different to do with the salmon and came across your recipe. I was a little nervous because cumin and cinnamon can be overpowering. I am so pleased to say your recipe was simply amazing! My husband raved about it and said it was his new favorite! Thank you so much!
Used this recipe on salmon steaks last night and they were outstanding. Nice blend of spices. Needed a hotter oven for the steaks, but at 8 mins per side and 450 degrees they were perfect. Thanks
I’ve cooked this twice this week already! I’ve been waiting for a perfect salmon recipe to come along, and this is it! Goes great with pasta and spinach
this rub was amazing! I halved it since I’m cooking for 2. I didn’t notice you had to use an oven-safe pan (which I don’t have) until I was already in the middle of the recipe, but I transferred it to a baking dish and it worked out okay– I also don’t have dry mustard but the internet tells me prepared mustard is an okay substitute — it tasted good to me! Next time I’ll try it with dry mustard (and I need to buy an oven-safe skillet)! This was delicious with a garlic & spinach thin pasta. Thank you!
Made this about 20 times now…. Truly awesome recipe. I reduce the cumin a biit and up the mustard but that’s just personal preference. Too good.
Signed,
- an aspiring cook
My hubby double teamed this in the kitchen tonight and the results were amazing. This is def. added to the list for dinner parties. It was soooo easy! We made it with that garlic spinach ( my hubby kicked it’s butt) and risotto. We will use this for our next dinner party and look like pros with minimum effort. Thank thank thank you!
<3
Totally Satisfied Cooking Duo!
Great recipe. I got better results With higher oven temp. 425f
If you like salmon, try this recipe!
http://passionmeetscreativity.blogspot.com/2013/04/hazelnut-parsley-topped-salmon.html
You have a very nice page here!
Passion meets Creativity recently posted..Hazelnut Parsley topped Salmon
Hi I just made this recipe this was the best salmon I have ever tasted thank you for such a delicious way to make salmon
I made this salmon for dinner tonight and, oh my word, it was by far the best salmon I have ever had. Thanks for a great recipe! This one is a keeper for sure!!!
Hi,
Loved the recipe. Finally, my teenager tried and loved it! Hurray! I would add less kosher salt next time. Or, I would only put the rub on after the oven and skillet are preheated so the rub releases in the pan and not on the cutting board. Also, if cooking a large batch of salmon, I would grease a cookie sheet with olive oil and preheat along with the oven. Then sear all the salmon at once then finish together in the oven on the cookie sheet. This would serve a crowd easily this way
Really great! Thanks.