Best 20 Spiced Salmon Recipes

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Spiced salmon is a delicious and versatile dish that can be enjoyed for lunch or dinner. It can be prepared in a variety of ways, depending on your preferences. Some popular methods include baking, grilling, or pan-frying. Regardless of how you choose to cook it, spiced salmon is sure to be a hit with your family and friends. With its bold flavors and flaky texture, it's a meal that is sure to impress.

Let's cook with our recipes!

BROWN SUGAR SPICED SALMON



Brown Sugar Spiced Salmon image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

1/2 cup dark brown sugar
1 tablespoon chile powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 8-ounce salmon fillets

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
  • Bake for 10 to 15 minutes, depending on thickness and desired doneness.

COLD ROASTED MOROCCAN SPICED SALMON



Cold Roasted Moroccan Spiced Salmon image

This easy dry rub blasts the fish with unique Middle Eastern flair and is perfect paired with other cold sides and salads. Roast it in the morning to enjoy cold with your guests that evening. Any variety of salmon, or even trout, works; cooking time remains the same as long as the cut is about one-inch thick. It may seem like a lot of seasonings to use on one cut of meat, but cold meat can lose flavor, so the idea is to blast it with flavors from the beginning. If cold fish isn't your thing, refrigerate it and bring it to room temperature to serve.

Provided by Menealeous' Daughter

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h12m

Yield 6

Number Of Ingredients 11

¾ teaspoon ground cinnamon
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
⅛ teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice

Steps:

  • In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
  • Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 2.2 g, Cholesterol 83.9 mg, Fat 9.8 g, Fiber 0.3 g, Protein 30.2 g, SaturatedFat 1.5 g, Sodium 260.6 mg, Sugar 1.5 g

SENSATIONAL SPICED SALMON



Sensational Spiced Salmon image

A bold rub gives this quick seafood entree fantastic flavor. Paired with a green veggie and rice, my spicy salmon is a delightful weeknight dinner that's special enough for company. -Michele Doucette, Stephenville, Newfoundland and Labrador

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon zest
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 salmon fillets (4 ounces each)

Steps:

  • Preheat oven to 350°. Combine the first six ingredients; rub over salmon. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.

Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 392mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION



Spiced Salmon With Sugar Snap Peas and Red Onion image

Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.

Provided by Melissa Clark

Categories     dinner, easy, weekday, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
2 garlic cloves, finely grated or minced
1 teaspoon baharat spice blend , or use another warm and earthy spice blend, such as garam masala
4 (6- to 8-ounce) salmon fillets
Kosher salt and black pepper
2 medium red onions
1 pound sugar snap peas (4 cups)
Lime wedges
1/2 cup chopped fresh cilantro or mint leaves and tender stems

Steps:

  • Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
  • Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
  • In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
  • Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
  • Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

EASY BRAZILIAN SPICED SALMON



Easy Brazilian Spiced Salmon image

A South American twist on North American fish, with Brazilian-inspired spices.

Provided by Robbie Wise

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 20m

Yield 4

Number Of Ingredients 8

4 salmon fillets
2 tablespoons olive oil
2 tablespoons brown sugar
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon paprika
1 teaspoon chili powder
½ lemon

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  • Place salmon fillets on the prepared baking sheet. Mix olive oil, brown sugar, garlic, smoked paprika, paprika, and chile powder together in a bowl. Spread mixture over salmon fillets. Squeeze lemon juice on top.
  • Bake in the preheated oven until fish flakes easily with a fork, 13 to 15 minutes.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 10.1 g, Cholesterol 49.4 mg, Fat 10.9 g, Fiber 1.4 g, Protein 21.7 g, SaturatedFat 1.9 g, Sodium 62.1 mg, Sugar 6.8 g

SPICED SALMON



Spiced Salmon image

This delicious, moist fish is very quick and easy to prepare. It gets a little sweetness from brown sugar, but overall the seasonings are mild and give this dish broad appeal. It's a wonderful way to enjoy healthy salmon.-Donna Reynolds, Innisfail, Alberta

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 13

2 tablespoons packed brown sugar
1 tablespoon soy sauce
1 tablespoon butter, melted
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon dill weed
Dash salt
Dash dried tarragon
Dash cayenne pepper
1 salmon fillet (2 pounds)

Steps:

  • Mix all ingredients except salmon; brush over salmon., Place salmon, skin side down, on an oiled grill rack or on a lightly oiled baking sheet. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-15 minutes.

Nutrition Facts : Calories 256 calories, Fat 17g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 330mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges

ASIAN-SPICED SALMON KEDGEREE (NIGELLA LAWSON)



Asian-Spiced Salmon Kedgeree (Nigella Lawson) image

This is one of those rare dishes that manages to be comforting and light at the same time. It's very easy to prepare and it makes great leftovers. Sometimes I omit the eggs.

Provided by blucoat

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/4 cups cold water, for poaching the fish
2 limes, leaves torn into pieces (or use extra lime zest and juice)
4 approximately 1-inch thick salmon fillets, preferably organic, skinned (about 1 1/2 pounds in total)
3 tablespoons unsalted butter
1 teaspoon oil
1 onion, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 cup basmati rice
3 hard-boiled eggs, quartered (optional)
3 tablespoons chopped cilantro leaves, plus more, for garnish
1 lime, zested and juiced plus lime segments, for garnish
fish sauce, to taste (recommended -- nam pla)

Steps:

  • Preheat the oven to 425°F Pour the water into a roasting pan, add the lime leaves and then the salmon. Cover the pan with foil, put in the oven and cook for about 15 minutes, by which time the salmon should be tender. Remove the pan from the oven and drain the liquid off into a pitcher. Keep the fish warm simply by replacing the foil on the pan.
  • Melt the butter in a wide, heavy saucepan that has a tight-fitting lid, and add the oil to stop the butter burning. Soften the onion in the pan and add the spices, then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices. Add the rice and stir with a wooden spoon so that it's all well coated. There's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked.
  • Pour in the reserved liquid from the pitcher, about 2 1/4 cups, and stir before covering with the lid and cooking gently for 15 minutes.
  • At the end of the cooking time, when the rice is tender and has lost all chalkiness, turn off the heat, remove the lid, cover the pan with a dish towel and then replace the lid. This will help absorb any extra moisture from the rice. It is also the best way to let the rice stand without getting sticky or cold.
  • Just before you want to eat, drain off any extra liquid that's collected in the dish with the salmon, then flake the fish with a fork. Add to it the rice, egg, cilantro, lime juice and a drop or 2 of fish sauce. Stir gently to mix (use a couple of wooden paddles or spatulas) and taste to see if you want any more lime juice or fish sauce. Sprinkle over the zest from the 2 juiced halves of the lime and serve. You can garnish with lime segments and a small handful of freshly chopped cilantro.

INDIAN SPICED GRILLED SALMON



Indian Spiced Grilled Salmon image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon vegetable oil, plus more for the grill
2 tomatoes, chopped
1/2 English cucumber, chopped
1/4 sweet onion, very thinly sliced
1 teaspoon grated peeled fresh ginger
Kosher salt and freshly ground pepper
4 skin-on center-cut wild salmon fillets (5 to 6 ounces each)
1 teaspoon garam masala
2 pieces naan bread
3 lemons, halved
1 avocado, diced

Steps:

  • Preheat a grill to medium high. Lightly brush the grates with vegetable oil. Toss the tomatoes, cucumber, onion, ginger, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
  • Rub the top and sides of the salmon with the garam masala; season generously with salt and pepper. Brush both sides of the bread and the cut sides of the lemons with the vegetable oil. Grill the salmon until charred but still slightly pink in the center, 4 to 5 minutes per side. Grill the lemons until juicy and well charred, about 2 minutes per side. Grill the bread until toasted, about 1 minute per side.
  • Squeeze 2 grilled lemon halves into the tomato-cucumber salad, add the avocado and toss. Divide among plates. Add a piece of salmon and a grilled lemon half to each plate. Cut the bread into wedges and serve with the salmon.

SPICED MAPLE GLAZED SALMON



Spiced Maple Glazed Salmon image

Sweet and spicy, the flavors in this salmon are wonderful year round! It can be either grilled or baked.

Provided by Julesong

Categories     Kid Friendly

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground dried ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon brown sugar
1/2 teaspoon sea salt
4 (6 ounce) salmon fillets
1 tablespoon maple syrup
1 tablespoon melted butter
1 tablespoon chopped green onion

Steps:

  • Preheat oven to 375 degrees.
  • Combine the paprika, chili powder, ancho, cumin, garlic powder, and brown sugar.
  • Place salmon on lightly sprayed baking dish or tray.
  • Sprinkle the fillets with the salt, then rub with the spice mixture.
  • Combine melted butter and maple syrup, then drizzle each fillet with a bit of the mixture; sprinkle each with a bit of green onion.
  • Bake for 10 to 12 minutes, or until it flakes with a fork.
  • Serve with rice or orzo pasta and steamed green vegetables like broccoli, gai lan (Chinese broccoli), bok choy, or green beans, drizzled with bottled fish or oyster sauce.
  • Note: ancho chile powder is available through many Latin markets or at Penzey's online. See http://www.penzeys.com/cgi-bin/penzeys/p-penzeysancho.html If you don't have ancho, but do have smoked Spanish paprika, try adding a bit of that! :).

Nutrition Facts : Calories 263.5, Fat 10.7, SaturatedFat 3.2, Cholesterol 85, Sodium 466.7, Carbohydrate 5.6, Fiber 1, Sugar 3.8, Protein 35

SPICED PAN-SEARED SALMON



Spiced Pan-Seared Salmon image

Pan-searing the fillets ensures the skin crisps beautifully, creating a delicious contrast to the silken flesh.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 5

4 wild salmon fillets (each about 6 ounces and 1 3/4 inches thick), skin on, rinsed and patted dry
Coarse salt and freshly ground pepper, to taste
1/4 teaspoon chili powder
Pinch of ground, cinnamon
3 tablespoons sesame oil

Steps:

  • Sprinkle both sides of each salmon fillet with salt, pepper, chili powder, and cinnamon.
  • Heat oil in a large saute pan over medium-high heat. Add salmon, skin side down, and cook until skin is crisp, browned, and releases easily from pan, 3 to 4 minutes. Flip salmon, and cook to desired doneness, 2 to 3 minutes for medium-rare.

LEMONY SALMON AND SPICED CHICKPEAS



Lemony Salmon and Spiced Chickpeas image

Everything's better in bowl form, and this salmon dish flavored with a garlicky za'atar dressing is no exception.

Provided by David Tamarkin

Categories     #cook90     Dinner     Lunch     Fish     Seafood     Salmon     Chickpea     Arugula     Radish     Lemon     Small Plates     Kid-Friendly     Healthy     Quick and Healthy

Yield 4 servings

Number Of Ingredients 12

1 lemon, thinly sliced, seeds removed
1/2 cup extra-virgin olive oil, plus more for drizzling
1 (1 1/2-lb.) salmon fillet, preferably skin-on
1/2 tsp. kosher salt, plus more
Freshly ground black pepper
1 (15-oz.) can chickpeas, rinsed, patted dry
1 garlic clove, finely chopped
2 tsp. za'atar
1 tsp. fresh lemon juice
4 cups baby arugula or baby spinach
4 radishes, trimmed, thinly sliced
Flaky sea salt

Steps:

  • Place a rack in lower third of oven; preheat to 300°F. Toss lemon slices in a large bowl with a drizzle of oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons. Season salmon all over with kosher salt and pepper, then drizzle and rub with some oil. Roast until salmon is just barely opaque in the middle, 12-17 minutes, depending on thickness. If you like your salmon well-done, cook it a few minutes longer, but keep in mind that you risk the chance it will dry out. Let salmon cool, then flake into medium-size pieces with a fork.
  • Meanwhile, bring chickpeas, garlic, za'atar, and remaining 1/2 cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Stir in 1/2 tsp. kosher salt (less if your za'atar is salty) and remove skillet from heat.
  • Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed.
  • Toss arugula in a large bowl with 1 tsp. dressing. Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing. Sprinkle with sea salt and more pepper.

GLAZED SALMON WITH SPICED CARROTS



Glazed Salmon with Spiced Carrots image

Get ready for a fantastic one-pan dinner bursting with flavor. We broil this honey-mustard glazed salmon and serve it with carrots tossed in a spiced lime and almond dressing boosted with fresh mint.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons extra-virgin olive oil, plus more for the pan
1 pound carrots, thinly sliced
2 tablespoons honey or agave nectar
1 tablespoon Dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch of ground cinnamon
1/3 cup roughly chopped fresh mint
1/4 cup sliced almonds

Steps:

  • Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
  • Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
  • Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.

SPICED SALMON KEBABS



Spiced Salmon Kebabs image

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

Provided by Bon Appétit Test Kitchen

Categories     Fish     Quick & Easy     Backyard BBQ     Dinner     Lemon     Seafood     Salmon     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 10

2 tablespoons chopped fresh oregano
2 teaspoons sesame seeds
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1" pieces
2 lemons, very thinly sliced into rounds
2 tablespoons olive oil
Special Equipment
16 bamboo skewers soaked in water 1 hour

Steps:

  • Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.
  • Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.
  • Grill, turning occasionally, until fish is opaque throughout, 5-8 minutes.

SALMON WITH SPICED RED WINE SAUCE



Salmon With Spiced Red Wine Sauce image

Make and share this Salmon With Spiced Red Wine Sauce recipe from Food.com.

Provided by FLKeysJen

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

24 ounces skinless salmon fillet (four six-ounce center-cut pieces)
1 1/2 cups pinot noir wine or 1 1/2 cups dry red wine
1 -2 tablespoon freshly cracked black pepper (depending on your taste)
2 tablespoons finely grated peeled fresh gingerroot
2 tablespoons minced garlic
3 tablespoons cold unsalted butter, cut in three pieces

Steps:

  • Pat salmon dry and season with salt. Heat a 12-inch nonstick skillet over moderately high heat until hot and sear salmon on flat sides until golden, 2 1/2 to 3 minutes total. Add wine, pepper, gingerroot, and garlic and cook salmon at a bare simmer, turning pieces over once, until just cooked through, 5 to 6 minutes total.
  • Transfer salmon with a slotted spatula to 4 heated plates and keep warm, covered.
  • Boil cooking liquid until syrupy and reduced to about 1/4 cup. Remove skillet from heat and add butter, stirring until incorporated. Season sauce with salt and pour over salmon.

ASIAN SPICED SALMON WITH WASABI MAYONNAISE



Asian Spiced Salmon With Wasabi Mayonnaise image

Make and share this Asian Spiced Salmon With Wasabi Mayonnaise recipe from Food.com.

Provided by Schutte

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup mayonnaise
4 teaspoons soy sauce
1 1/2 teaspoons sugar
2 teaspoons wasabi, paste (or to taste)
1/2 cup soy sauce
2 -4 garlic cloves, chopped (to taste)
2 tablespoons lemon juice, plus
2 teaspoons lemon juice
4 teaspoons sugar
4 salmon fillets

Steps:

  • Mix all the ingredients for wasabi mayonnaise and place in refrigerator. The longer the better.
  • Mix or whisk all the marinade ingredients and pour in a large sealable bag over the salmon (I like to use the 1 gallon freezer bags).
  • Rotate the bag a few times (make sure the bag is closed) to make sure marinade gets all over all of the pieces of salmon.
  • Marinate in the refrigerator for at least 30 minutes (salmon can handle a little longer if you wish, but I wouldn't go over 2 hours).
  • Grill on high heat for 4 to 5 minutes on each side, or until done. Internal temperature should be 140 degrees.
  • Serve with wasabi mayonnaise.

SAUTEED SPICED SALMON



Sauteed Spiced Salmon image

"My husband and friends love this crusty salmon," says Kathy Garrison in Fort Worth, Texas. We think you will love that it's so rich in heart-healthy omega-3 fatty acids-and so delicious!

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

2 teaspoons dill weed
2 teaspoons chili powder
1 teaspoon salt-free lemon-pepper seasoning
1/2 teaspoon ground cumin
4 salmon fillets (4 ounces each), skin removed
1 tablespoon canola oil
Lemon wedges, optional

Steps:

  • Combine the dill, chili powder, lemon-pepper and cumin; rub over fillets. , In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 5-6 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.

Nutrition Facts : Calories 246 calories, Fat 16g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 82mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED SPICED SALMON



Grilled Spiced Salmon image

This is a combination of two recipes from the June/July issue of "Light & Tasty" magazine. I have been experimenting with different ways to cook salmon. This is the one I will use from now on......my family just loved it!!!

Provided by Missy Merrill

Categories     High Protein

Time 40m

Yield 4 servings (4oz. each)

Number Of Ingredients 12

1 tablespoon olive oil
1 teaspoon sesame oil
2 tablespoons brown sugar
2 tablespoons chili powder
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon salt
1 (2 lb) salmon fillets

Steps:

  • Combine olive oil and sesame oil together.
  • Brush both sides of salmon with oil mixture.
  • In a small bowl combine all of the seasonings.
  • Rub over salmon fillet, covering both sides, pressing seasonings down into flesh.
  • Refrigerate for at least 30 minutes.
  • Coat grill rack with nonstick cooking spray before starting the grill.
  • Grill salmon fillet uncovered, over medium heat for 3-4 minutes on each side, or until fish flakes easily with a fork.

ROSEMARY POACHED SALMON WITH SPICED CREAM SAUCE



Rosemary Poached Salmon with Spiced Cream Sauce image

Poaching is an easy technique to have in your back pocket for moist, flavorful salmon every time. Here, the poaching liquid and cream sauce are infused with fresh rosemary.

Provided by Whole Foods Market(R)

Categories     Trusted Brands: Recipes and Tips     Whole Foods Market

Time 35m

Yield 4

Number Of Ingredients 8

1 cup white wine vinegar
4 sprigs rosemary, divided, plus extra for garnish
⅞ teaspoon fine sea salt, divided
4 (6 ounce) skinless salmon fillets, bones removed
1 cup heavy cream
¼ teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground cloves

Steps:

  • In a large saucepan or high-sided skillet, combine 5 cups water, vinegar, 3 sprigs rosemary and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium and simmer 10 minutes. Season both sides of salmon with 1/4 teaspoon salt. Place salmon skin-side down in the pan of simmering liquid and cook, adjusting heat to maintain a light simmer. Cook 10 to 12 minutes or until salmon is just opaque in center. Carefully transfer salmon to a serving dish. (Discard the poaching liquid.)
  • Meanwhile, in a medium saucepan, whisk together heavy cream, cinnamon, nutmeg, cloves, remaining rosemary sprig and remaining 1/8 teaspoon salt. Bring to a simmer over medium-high heat. Simmer until thickened, about 15 minutes, stirring frequently. Remove rosemary sprig and discard. Serve sauce over poached salmon and garnish with fresh rosemary.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 2.2 g, Cholesterol 156.2 mg, Fat 32 g, Fiber 0.3 g, Protein 37.2 g, SaturatedFat 15.9 g, Sodium 484.2 mg, Sugar 0.1 g

SALMON WITH SPICED RED-WINE SAUCE



Salmon with Spiced Red-Wine Sauce image

Provided by Susan Roberts-Muz

Categories     Garlic     Ginger     Quick & Easy     Salmon     Red Wine     Spring     Gourmet     Canada

Yield Serves 4

Number Of Ingredients 6

four 6-ounce center-cut pieces skinless salmon fillet
1 1/2 cups Pinot Noir or other dry red wine
2 tablespoons freshly cracked black pepper
2 tablespoons finely grated peeled fresh gingerroot
2 tablespoons minced garlic
3 tablespoons cold unsalted butter

Steps:

  • Pat salmon dry and season with salt. Heat a 12-inch nonstick skillet over moderately high heat until hot and sear salmon on flat sides until golden, 2 1/2 to 3 minutes total. Add wine, pepper, gingerroot, and garlic and cook salmon at a bare simmer, turning pieces over once, until just cooked through, 5 to 6 minutes total. Transfer salmon with a slotted spatula to 4 heated plates and keep warm, covered. Cut butter into 3 pieces. Boil cooking liquid until syrupy and reduced to about 1/4 cup. Remove skillet from heat and add butter, stirring until incorporated. Season sauce with salt and pour over salmon.

BAKED SPICED SALMON



Baked Spiced Salmon image

The cool yogurt sauce is a pleasant accompaniment to the spice-rubbed fish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 salmon fillets (6 ounces each)
3 tablespoons lime juice, divided
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
3/4 cup plain yogurt
3 green onions, sliced
2 tablespoons minced fresh cilantro

Steps:

  • Place the salmon in a greased 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons lime juice. Combine the salt, ginger, coriander, cumin, cinnamon and cayenne; sprinkle over salmon. , Bake, uncovered, at 425° for 18-22 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the yogurt, onions, cilantro and remaining lime juice. Serve with salmon.

Nutrition Facts : Calories 347 calories, Fat 20g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 417mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 36g protein.

Tips:

  • Choose the right salmon. Look for wild-caught salmon that is fresh or frozen. Avoid farmed salmon, as it is often lower in quality and may contain contaminants.
  • Use a flavorful spice blend. The spice blend used in this recipe is a combination of paprika, garlic powder, onion powder, cumin, and chili powder. You can adjust the spices to your own taste preferences.
  • Marinate the salmon. Marinating the salmon in the spice blend helps to infuse it with flavor. You can marinate the salmon for as little as 30 minutes or up to overnight.
  • Cook the salmon to perfection. The salmon should be cooked until it is opaque and flakes easily with a fork. Avoid overcooking the salmon, as it will become dry and tough.
  • Serve the salmon with your favorite sides. This recipe is delicious served with roasted vegetables, rice, or a salad.

Conclusion:

Spiced salmon is a delicious and healthy meal that is easy to prepare. By following the tips in this recipe, you can create a flavorful and succulent salmon dish that your family and friends will love. So next time you're looking for a quick and easy weeknight meal, give this recipe a try.

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