Pan Seared Salmon Recipe
This pan seared salmon recipe produces a delicious, delicate and spicy dish.
The best source of salmon is wild caught salmon. So use wild salmon if possile.
This is is a quick and easy salmon fillet recipe. It is also a good low carbohydrate meal. Simply add salad or vegetables for a healthy nutritious meal.
The salmon and marinade rub should be prepared several hours in advance (or the day before) and kept refrigerated.
The rub needs time to permeate the salmon for the full flavors to develop.
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Prepare a few hours or even a day in advance the salmon with the marinade rub. This will allow the flavors to fully permeate the salmon.
Using a pestle and mortar, crush the garlic clove with the salt until you have a paste. Add the grated cinnamon, ginger, cumin, finely chopped coriander, lemon, 1 tablespoon of coconut oil, and several generous grinds of black pepper. Mix well. (If the rub seems too dry to spread easily over the salmon, add a little more coconut oil.)
Spread or rub the mixture on both sides of the salmon fillets. Cover the dish and refrigerate. Leave for several hours or overnight to allow the flavors to permeate the salmon.
When you are ready to cook, place the salmon in a pre-heated non-stick pan, skin side down, and cook several minutes on both sides.
Transfer to plates and serve the pan seared salmon with low cab vegetables or a green salad.
Yield: 2 servings
This completes the recipe for pan seared salmon.
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This completes the seared salmon recipe page.
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