Cumin Dusted Salmon Fillets
Easy cumin-spiced salmon ready in about 12 minutes. Stovetop or grill, kid-approved flavor and simple prep.
I found this recipe in Cooking Light magazine - one of my favorite sources for recipes. The spices really bring out a nice flavor in the fish. My 10-year old son, whose favorite foods are normally grilled cheese sandwiches and macaroni and cheese, loves this dish! We have it often.
Submitted by: Sara from Evanston, IL
Yield: 4 servings
- A quick, 12-minute recipe that uses cumin and paprika to boost salmon flavor.
- Rub spices on both sides and cook in a nonstick skillet 6 minutes per side for 1 inch fillets.
- Cook outside or use good ventilation to reduce strong fish smell; grilling or cast-iron works well.
Spices
Featured in this Recipe
Preparation Instructions:
1. Combine first 4 ingredients in a small bowl. Rub both sides of fish with spice mixture.
2. Heat a large nonstick skillet coated with cooking spray over medium heat, and add fish. Cook 6 minutes on each side or until fish flakes easily when tested with a fork.
thespicehouse.com
More About This Recipe
This recipe tends to "stink" up your kitchen, so open a window, turn on the fan, etc. Better yet, if weather permits, use a cast-iron pan and cook it on your outside grill!
Frequently Asked Questions
How long should I cook the salmon?
For 1 inch thick fillets cook about 6 minutes per side in a medium skillet. The fish is done when it flakes easily with a fork. If you use a thermometer, the safe internal temperature is 145 F, though some prefer 125 to 130 F for a moister center.
Can I use skin-on salmon fillets?
Yes. Start skin-side down so the skin gets crispy and holds the fish together, then flip and finish the top side. You may need an extra minute or two depending on thickness.
Can I grill or use a cast-iron pan instead of a nonstick skillet?
Absolutely. Preheat the grill or cast-iron until hot, oil the surface lightly, and cook similar to the skillet times. Grilling adds a nice smoky flavor and helps reduce kitchen odors.
How can I reduce the fishy smell while cooking?
Open windows and run a fan or hood. Cook outside if possible. Using higher heat to quickly sear the fish or adding citrus like lemon slices helps mask odor. Clean pans promptly after cooking.
What can I substitute for the spices or how can I vary the flavor?
Swap paprika for smoked paprika for a smoky note. Add a pinch of cayenne for heat or a little garlic powder or coriander for extra depth. Finish with lemon juice or chopped herbs like cilantro or parsley.
Can I use frozen salmon and do I need to change cooking times?
Thaw frozen salmon completely in the fridge before cooking for even results. Pat dry, season, and cook as directed. Slightly thicker or wetter fillets may need a minute or two more per side.
Is there an oven-baked option?
Yes. Preheat the oven to 400 F, oil the fillets lightly, rub the spice mix on both sides, and bake 10 to 12 minutes. Check for flakiness to confirm doneness.
How should I store and reheat leftovers?
Refrigerate leftovers within two hours in an airtight container for up to 3 days. Reheat gently in a low oven (250 to 275 F) for a few minutes, or eat cold in salads. Avoid overcooking when reheating.
How long should I cook the salmon?
For 1 inch thick fillets cook about 6 minutes per side in a medium skillet. The fish is done when it flakes easily with a fork. If you use a thermometer, the safe internal temperature is 145 F, though some prefer 125 to 130 F for a moister center.
Can I use skin-on salmon fillets?
Yes. Start skin-side down so the skin gets crispy and holds the fish together, then flip and finish the top side. You may need an extra minute or two depending on thickness.
Can I grill or use a cast-iron pan instead of a nonstick skillet?
Absolutely. Preheat the grill or cast-iron until hot, oil the surface lightly, and cook similar to the skillet times. Grilling adds a nice smoky flavor and helps reduce kitchen odors.
How can I reduce the fishy smell while cooking?
Open windows and run a fan or hood. Cook outside if possible. Using higher heat to quickly sear the fish or adding citrus like lemon slices helps mask odor. Clean pans promptly after cooking.
What can I substitute for the spices or how can I vary the flavor?
Swap paprika for smoked paprika for a smoky note. Add a pinch of cayenne for heat or a little garlic powder or coriander for extra depth. Finish with lemon juice or chopped herbs like cilantro or parsley.
Can I use frozen salmon and do I need to change cooking times?
Thaw frozen salmon completely in the fridge before cooking for even results. Pat dry, season, and cook as directed. Slightly thicker or wetter fillets may need a minute or two more per side.
Is there an oven-baked option?
Yes. Preheat the oven to 400 F, oil the fillets lightly, rub the spice mix on both sides, and bake 10 to 12 minutes. Check for flakiness to confirm doneness.
How should I store and reheat leftovers?
Refrigerate leftovers within two hours in an airtight container for up to 3 days. Reheat gently in a low oven (250 to 275 F) for a few minutes, or eat cold in salads. Avoid overcooking when reheating.
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