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  • Spicy Grilled Salmon Fillets

    1 vote
    Prep time:
    Cook time:
    Servings: 4 servings
    by Gloria Bass
    7 recipes
    >
    A great treatment for salmon that is high on flavor, but low on time and effort. Cooks easily in a heavy nonstick or cast-iron skillet, or outside on the grill. Delicious served with fragrant basmati rice and steamed asparagus. Though you can never go wrong buying good quality fresh salmon, I buy the individually quick-frozen, wrapped fillets in a bag from Costco. They store well and thaw quickly, without losing flavor or texture. From Gourmet, 1990, via Epicurious, with a little tweaking.

    Ingredients

    • 1 1/2 teaspoons freshly ground black pepper
    • 1/2 teaspoon paprika
    • 1/4 teaspoon ground cayenne red pepper
    • 1/2 teaspoon garlic granules (not garlic salt!)
    • 1/2 teaspoon onion granules
    • 1/2 teaspoon crumbled dried thyme (optional)
    • 1/4 teaspoon salt
    • 1 tablespoon olive oil
    • 1 pound salmon fillets

    Directions

    1. If you are using IQF fillets, make sure they are thawed completely before you begin cooking.
    2. In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste.
    3. Pat the paste onto both sides of each salmon fillet.
    4. Heat a well-oiled skillet over medium high heat until nearly smoking.
    5. Sauté the salmon in the skillet for 4 to 5 minutes on each side, or until it is cooked through.

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