Spicy Sugar Crusted Salmon

This is a simple and beautiful salmon fillet.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Mix together spices (omit oil) to create a dry rub.
  • Warm oil over medium/medium-high heat.
  • Rub 1 side of salmon with season mixture and place in skillet. Blacken on spiced side (about 2 minutes) then reduce heat to medium-low/medium and flip salmon. Cook on clean side until salmon is done. (About 8 minutes.) Serve hot.
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RECIPE MADE WITH LOVE BY

@invictus
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@invictus
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"This is a simple and beautiful salmon fillet."
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  1. Vicki in CT
    Love the spicy sweet combo!
    Reply
  2. weekend cooker
    Based on the other reviews I went out out and bught a 1 lb. filet also. Felt a little guilty about blackening the 1 side, but I have to admit this turned out rather good. Not too spicy, just right in my book. Defineately worth repeating. Made for PRMR tag.
    Reply
  3. JackieOhNo
    Really very tasty. I had never blackened anything before, but this was a breeze. I used a 1-lb. filet also, which was perfect. The spices were spot on, and even the nonfans of salmon applauded. Oh, and did I mention how quick and easy this was? I will be making this recipe again. Made for Please Review My Recipe Tag Game.
    Reply
  4. breezermom
    I loved this mix of spices! Not too hot at all, with just the right amount of sweetness. I purchased a 1 pound filet, skin on one side. I did follow the instructions and blackened it for two minutes, then flipped it and cooked for the recommended 8 minutes. My fish still didn't flake, but the skin was really smoking and burning. So I put it in the oven at 350 degrees for about 3 minutes until my salmon flaked. This is a delicious salmon recipe! Thanks for posting it. Made for Holiday Tag game.
    Reply
  5. karen in tbay
    We have discovered the chili powder in the jar is very very spicy (might be mexican chili??) so while the salmon was blackening, we couldn't stop coughing for the spices in the air and wow, was it spicy!! I like heat but I had some trouble handling this one so I poured syrup over top to sweeten it up. But WE LOVED IT! - next time we will ease up on the chili. We assumed the mustard referred to dry mustard since step 1 says to mix spices to create a dry rub. thanks for an awesome recipe
    Reply
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