Spicy Pan-Seared Salmon
"I made this salmon to accompany "Zataran's Black Beans and Rice". It was a quick and easy fix for a busy workday dinner. The salmon turns out juicy on the inside, crispy and brown on the outside and spicy from the combination of seasonings. If you desire to tone it down a notch, cut the amount of cayenne pepper in half. I served each filet atop one serving of "Black Beans and Rice"."
photo by I'mPat
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 salmon fillets, skin removed
- 2 tablespoons olive oil
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon cayenne pepper, ground
- 1⁄4 teaspoon sweet paprika, ground
- 1⁄4 teaspoon black pepper, freshly ground
- 1⁄4 teaspoon salt
directions
- Drizzle olive oil into a medium skillet over medium-high heat.
- In a small bowl, combine spices. Season all sides of salmon filets. Add to skillet when oil is glistening hot.
- Cook for 5-7 minutes on each side or until a crispy, thin brown outside layer forms and fish flakes easily when fork-tested. Do not over-cook, or salmon will be tough.
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Reviews
-
Delicious! My filet was only 4 oz so I cooked it 3-4 minutes on first side and turned it down slightly and cooked 3 minutes on second side. The flavor was wonderful. Only thing I did different was that I rubbed oil on the filet so I didn't have a puddle of oil burning in the pan and I also sprinkled some lime juice on the filet. I am on a very low carb diet so I ate mine with 1/2 an avocado sprinkled with Adobo seasoning. It was great. The cool balanced the spicy very well. Easy and yummy lunch! -
Just loved the rub on the salmon and the aroma as it was cooking was just wonderful and the taste devine. Thank you MarthaStewartWanabe for a wonderful recipe and LifeIsGood for the recommendation, made for I Recommend Tag Game. -
We love salmon and this is a delicious and easy way to prepare it. Made as written and served with steamed green beans, Recipe #449610 (corn) and Recipe #361703 (potatoes). Thanks for posting. -
Well done! This was a lovely way to prepare and eat salmon. It gets all seared and crisp on the outside, yet the inside stays nice and moist. The seasoning blend was perfect. Just spicy enough. I took your Zatarans rice and beans suggestion and I'm quite happy about that. That rice pairs particularly well with the salmon. Bravo on creating a winner of a recipe! ~Made for May Aussie/NZ Swap~
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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