Spicy Cardamom Salmon (North African Inspired)
This original recipe was created for the ZWT6 Mixing Pot Challenge, hosted by the Fish & Seafood Forum. Team X-tra Hot Dishes has lived up to it's name and just like the influential flavors of North Africa, we are spicy and energetic with a balance of zesty sweetness mixed in. This easy, yet bold-flavored rub for salmon shows off some of our best qualities!
- Ready In:
- 12 ounces salmon fillets (2 fillets, 6 ozs each, fresh or thawed)
- 1⁄2 teaspoon cardamom
- 1⁄4 teaspoon coriander
- 1⁄2 teaspoon dried cilantro
- 1⁄4 teaspoon cumin
- 1⁄8 teaspoon cayenne
- 1⁄2 teaspoon celery seed
- 1⁄4 teaspoon sea salt
- 1 1⁄2 teaspoons lemon zest
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 4 tablespoons cilantro, fresh (optional)
- Preheat oven to 350°F and liberally spray a casserole dish with non-stick cooking spray.
- Place the salmon fillets, skin side down, in dish and set aside.
- In a small bowl, combine the remaining ingredients (except fresh cilantro) and stir well to form a slightly dry paste.
- Gently rub the paste onto the salmon and bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
- Garnish with fresh cilantro, if desired.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
Sensational seafood rub. We made this exactly as written and enjoyed every mouthful. It is a bit cardamom heavy (in future I may or may not use half the amount), but your recipe title lets people know that it is supposed to be a dominant flavour. This will certainly be a go-to recipe for me when I have salmon steaks. We especially loved the spice mixture and the ease of preparation. Thanks for sharing your creativity.Reply
WOW! A lot more spices than I usually include on my salmon (& we eat a lot of it!), & this is wonderful! Will admit that I cut back just a hair on the cumin & cayenne & was generous with the lemon & garlic, but then, that's just me! This is definitely a nice addition to my growing ways to prepare salmon! [Made & reviewed for the Fish & Seafood~Part 2: Mixing Pot Challenge during ZWT6]Reply