Two weeks ago, I asked a group of Facebook friends to share their top weeknight dinner recipes and they responded! Turns out that many of you like to incorporate fish and seafood into your weekly meal plans. So do we — and salmon makes its way onto the dinner table at least once a week. Like this Spiced Pan-Seared Salmon, one of our favorites.
I first stumbled onto this recipe on Epicurious.com about 10 years ago. We made it strictly according to the recipe that one time and fell in love with the textures and spices. We’ve been making it ever since, changing it up and using whatever vegetables are lurking in the crisper bin. It’s a standard in our house now.
During the summer months I stock up on the Wild Sockeye and Coho salmon from Alaska, but the rest of the year, we are content with some of the farmed varieties. This is a farmed steelhead fillet that I found at Costco. It comes skin-on with all the little pin bones removed — thanks for doing the work for me, Costco!
The spice blend is really what makes this dish special. I know it looks like a daunting list, but it’s super easy to mix together. In fact, I usually make a double or triple batch of the mix and store it in a small airtight container, so that I can rub that spice onto a piece of fish or sprinkle on shrimp at a moments notice. Talk about a flavor bomb!
I plan ahead like that because, here’s the thing — once you make it, you’re hooked. You have to have it for dinner at least a few times per month. The veggies are bright and fresh and the drizzling sauce has a great balance of flavors. Serve it with jasmine rice or skip the starch and double up on the veggies for a low-carb and totally delicious meal.
Speaking of vegetables, you can use any kind of stir fry veggies that you like. It would be good with snap peas, asparagus, onions, sliced brussel sprouts etc. Mix it up and make it your own. If you’re really in a rush, use a bag of those frozen stir fry vegetables, I won’t tell. And enjoy!
Spiced Pan-Seared Salmon
Not your every day salmon! This one has loads of flavor from the spice blend and a delicious Asian Inspired vegetable medley!
For the Spice Rub
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1 teaspoon chili powder
- 1 teaspoon mustard powder
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon sugar
For the Asian Sauce
- 1 1/2 tablespoons low-sodium soy sauce
- 3 tablespoon unseasoned rice wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons freshly grated ginger
- 1 lime zested
- 1 teaspoon sugar
- 1 tablespoon chopped cilantro
- 1 green onion white and pale green parts only, thinly sliced
For Salmon and Veggies
- 1 pound salmon fillet skin on, pin bones removed
- 3 cups bite-sized broccoli florets
- 2 red bell peppers or yellow or orange bell peppers, seeded and cut into 1-2" pieces
- 8 ounces sliced mushrooms I used shiitake, but button and cremini work well too
- 2 teaspoons ginger freshly grated
- 1 large clove garlic minced
- 2 green onions thinly sliced
- 1/4 cup cilantro fresh, for garnish (optional)
- In a small bowl, combine all the spices for the rub and stir well and set aside.
- In a small bowl, combine all the ingredients for the Asian Sauce, stir well and set aside.
- Slice the salmon fillet, into 4 equal pieces. Sprinkle the spice rub over the flesh of the fish and use your fingers to pat and rub it in. Set aside.
- Prep the vegetables, ginger and garlic and set aside.
- In a large skillet (with a lid) over medium high heat, add 1 tablespoon sesame oil. When pan is hot, add the bell peppers, mushrooms and broccoli florets, cook for 1-2 minutes, shaking the pan occasionally. Add the garlic and ginger, green onions and 1-2 tablespoons of the Asian sauce. Stir to coat and combine. Place the lid on the pan and turn off the heat. Let the vegetables rest while you cook the salmon.
- Add one tablespoon sesame oil to another pan over medium high heat. When pan is very hot, carefully place the salmon, flesh side down in the pan (be careful, it will splatter). Cook for 1-2 minutes, then using a spatula, carefully flip the fish and continue to cook for 1-2 minutes, depending on how you like your fish cooked (we like ours rare in the middle). Remove from heat.
- Mound the vegetables onto a platter or individual plates and top with a piece of fish. Sprinkle with cilantro and serve with remainder of Asian Sauce.
More Mouthwatering Seafood:
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