Four-Spice Salmon

By Mark Bittman

Updated May 24, 2023

Four-Spice Salmon
Michael Kraus for The New York Times
Total Time
20 minutes
Rating
5(3,943)
Comments
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Fish fillets can be a weeknight cook’s savior. They are healthful and easy to prepare, require little time to cook and take well to all manner of spices. In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust. Flip once, and that’s it. For the best results, use fillets of equal sizes, cook them to medium rare, and use freshly ground spices. If you have only pre-ground, be sure they haven’t gone stale sitting in your cabinet too long. (Yes, spices can go stale.)

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Ingredients

Yield:4 servings
  • 46-ounce skinned salmon fillets
  • Salt and black pepper
  • 1tablespoon coriander seeds or ground coriander
  • ¼teaspoon whole or ground cloves
  • 1½teaspoons cumin seed or ground cumin
  • 1teaspoon freshly grated nutmeg
  • 2tablespoons peanut oil, grape seed or other neutral oil, or clarified butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

421 calories; 30 grams fat; 9 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 35 grams protein; 418 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.

  2. Step 2

    Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.

  3. Step 3

    Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.

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Ratings

5 out of 5
3,943 user ratings
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Comments

Betsy

I found this spice combination, which I would never have imagined pairing with salmon, to make a fabulous dish. The only change I made was to leave on the skin and to start pan-frying on the skin side to get it nice and crispy before flipping and getting a nice crunchy coating with the spices. What a terrific easy week night recipe!

Wordsworth from Wadsworth

Paul Prudhomme's salmon seasoning has many of the same spices, and is an outstanding mass-produced product. If you eat a lot of salmon, it's worth it.

Also, an oil made of canned chipotles. Wash off the adobe sauce, dry off, then food process peppers with a little extra virgin olive oil. Brush the filets a half hour or so before the grill or pan. It's not hot, just brings out the salmon flavor nicely.

stuart itter

This isn't the original recipe. In the original, the salmon was baked in the oven at a high temperature after being seared. Works well.
Lately, baking it at a low temperature (250) for 20 minutes. Tasty you know.

Adam

Pairs surprisingly well with the Tzatziki Chickpea Salad!

JVE

Agree with the request to purchase wild salmon. Watch the documentary Artifishal/ Patagonia films to understand why Love this recipe- thank you!

Megan McCaslin

COuld you do this recipe with a whole salmon that is cut in half and fileted? How would you get the skin side crispy, there is no pan big enough to do this on top of the stove? Could you put a pan in the oven, get it really hot, then put your fish skin side down on it? ANy advice would be great, need for christmas eve

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