I love my salmon barely cooked, as you can see for yourself. Most times, I love it even more completely raw. I eat sushi at least once a week, and lately I’ve discovered this all-you-can eat sushi place close to my house, which is kind of like heaven on earth for me, if you disregard the rude waiters. It’s heaven with rude waiters, which is still way better than a lot of places.
So if I’m going to 1/ buy my fish and 2/ cook it, it’d better be worth it. This one was worth it. Oftentimes cooked salmon is drowned in pasta or a cream sauce, but what’s the point? This spice crust is just awesome. Since the fish is still raw inside, you really feel the difference in texture between the crust and the rest, plus you get a whole lot of flavors from the spices. This is where you can get creative by the way. My spice measurements are only indicative.
Some may ask if I’ve found my own new personal heaven (those of you who really care about what’s going on in this crazy head of mine, you know who you are). To those I’ll answer: it takes a minute to make and it makes your plate look great, so what do you think?
Spice crusted salmon
Prep time: 5 minutes + 2 hours
Cooking time: 10 minutes
- 2 salmon fillets
- 2 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp oregano
- 1 tbsp olive oil
1. Combine all spices in a small bowl. Spread evenly on top of each fillet (on the skinless side), rubbing for a few seconds so the spices are better absorbed. Place the fillets in the refrigerator for 2 hours.
2. In a skillet over medium heat, add the olive oil and cook for 3 minutes. Add the fillets (spice side at the bottom) and cook for about 3 minutes. Flip to the other side and cook for another 2 minutes. Serve warm with a salad.
- If you like your fish well-cooked, let it cook for 5-7 minutes on each side.
- If you like it more spicy, add 1 tsp cayenne pepper to the spice mix.
Source: adapted from Chef Nini.