Tuesday, June 19, 2012

Pan Roasted Salmon



I tend to overcook salmon to make sure it's done.  I followed the times on this recipe exactly and ended up with cooked-through and still moist salmon.  Serve over garlic sauteed spinach.

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.

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