First of all, I LOVE salmon. This recipe is a favorite of mine- the cumin/chile crust is a perfect compliment to the light, savory marinade and makes the salmon very flavorful. I started out making this recipe with a store bought marinade from Whole Foods brand called “thai ginger marinade”, and I often still use it.. so if you can find it in store, save yourself a little time! Because I don’t always have the marinade on hand, I figured out a way to make my own version of it and its pretty spot on. In this recipe I remove the skin of the salmon, usually the market does it for me, but I always keep the skin! Its full of nutrients and I love sprinkling it with seat salt on both sides and cooking it whole in a frying pan until crisp all over.
1 lb of salmon sliced into 3-4 filets, skin removed
2.5 tablespoons of ground cumin
2 tablespoon of ground chile powder
2 tablespoon of dried chipotle chile flakes
1 teaspoon sea salt
1 teaspoon ground black pepper
Marinade (if you aren’t using the whole foods version)
3 tablespoons fish sauce (I use Thai Kitchen brand)
3 tablespoons low sodium soy sauce
3 tablespoons rice wine vinegar (I use Kikkoman)
2 tablespoons vegetable oil
1 teaspoon raw sugar
1/2 teaspoon garlic powder
Whisk all of the marinade ingredients together in a bowl and set aside
Combine all of the dry “rub” spices together in a flat bottomed dish ( I use a medium glass baking dish for this). Coat each piece of fish on all sides with the spice mixture, one filet at a time.
Keep all filets in this dish and then pour the marinade on top, making sure to flip the filets so that each one is coated in the marinade. Cover and marinate in the fridge for about 15-30 minutes.
Meanwhile, heat your broiler and line a jelly roll pan with tin foil and spray with coconut oil cooking spray (or whichever type you usually use).
Place the filets on the baking sheet and put in the broiler for 4 minutes. Reset the oven temperature to 400 and put the salmon in the oven and continue cooking for an additional 5-6 minutes. I like my salmon cooked medium, so I leave it in for only 5 minutes.
I like to serve this fish with quinoa and a chopped mango, tomato, avocado salad with a squeeze of lime on the side. Enjoy!