Four-Spice Salmon

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.)

Ingredients

  • 6-ounce skinned salmon fillets
    4
  • salt and black pepper
  • coriander seeds or ground coriander
    1 tbsp
  • whole or ground cloves
    ¼ tsp
  • cumin seed or ground cumin
    1 ½ tsp
  • freshly grated nutmeg
    1 tsp
  • peanut oil

    grape seed or other neutral oil, or clarified butter

    2 tbsp

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

Four-Spice Salmon

Four-Spice Salmon

5.0(4.0k)421 cal

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About this Recipe

Craving a flavorful, healthful weeknight dinner that comes together effortlessly? This Four-Spice Salmon recipe transforms simple fish fillets into a restaurant-quality meal, perfect for any busy evening. Forget bland fish – this dish delivers big on taste and texture.

The magic lies in a vibrant spice rub of ground coriander, cloves, cumin, and nutmeg. Applied generously to one side, these warm, aromatic spices create a delectable crust when seared in a very hot pan. This technique ensures every bite is packed with savory depth and an irresistible textural contrast, setting it apart from ordinary salmon preparations and preventing blandness.

Prepare for a salmon dish that's both robust in flavor and beautifully tender. The exterior boasts a crisp, richly spiced crust, offering a delightful counterpoint to the wonderfully moist and delicate interior, ideally cooked to a perfect medium rare. This straightforward stovetop method delivers impressive results without fuss, making it an excellent choice for a quick yet satisfying main course. The high heat technique helps to lock in the juices, ensuring a flakey, flavorful experience every time. This healthful preparation showcases how easily fish fillets can become a weeknight savior.

For the most impactful flavor, prioritize freshly ground spices; if using pre-ground, always ensure they haven't gone stale. To guarantee even cooking, select salmon fillets of roughly equal sizes. You have excellent flexibility when choosing your cooking fat: peanut oil, grapeseed oil, any other neutral oil, or clarified butter will all contribute to developing that perfect, browned crust.

This Four-Spice Salmon is an ideal main course for a weeknight dinner, offering sophisticated flavors with minimal fuss. Its rich spices are vibrant enough to stand alone, yet versatile enough to pair with a variety of simple sides, making it a truly adaptable and delicious centerpiece for your table.

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