Sweet and Spicy Salmon

Just a normal Wednesday night dinner
Just a normal Wednesday night dinner

Is it weird that I am oddly proud that this is the longest I’ve gone between posts?  I think it’s because I’ve actually been super productive at the office, unlike my usual procrastinatrix self, and have been mentally exhausted when I get home. But anyway, I’m now looking at nice little break from deadlines, so hopefully I can kick the blog writing back into high gear.

On that note, I’ve mentioned before how I thought I was a member of the Salmon Hater Club for a while.  The only time I would consistently enjoy eating salmon was when it was raw  in my sushi, but even then, salmon would be one of my lesser favorites, falling behind tuna, torched escolar (try this at DK Sushi!), red snapper, and scallop.  Hell, if it came down to choosing just one, I’d probably choose a traditional Japanese veggie roll over the salmon.  I liked it; I just didn’t love it.

When it came to cooked salmon, however, I wasn’t even sure I liked it.  It was just…boring to me. I would always order it at restaurants, and I would always be underwhelmed.  It would be too dry or too fishy or too bland.  I would get tired of eating it about halfway through.  Unfortunately for me, Mr. Little Fish felt exactly the opposite, so he would nearly always order salmon (I harbor some suspicions that he did it so I wouldn’t try the food on his plate), and always proclaim how much he loved it, and always leave me wondering how on earth I could not be cooking something he so clearly enjoys.  

But, I remained vigilant in my salmon-hate, until one day when we had my in-laws over for a pool party and they made salmon.  It was so simple–a whole filet, topped with red pepper flakes and a little bit of oil, and with bits of onion stuck into the meat.  They baked it in a covered casserole dish and stuck it in the oven for a little while, and what came out was this wonderfully moist, flaky, flavorful fish.  I was intrigued.

After some experimentation, I finally settled on two go-to salmon recipes: this version, and a simple yet elegant teriyaki version.  This one cooks up in about 10 minutes, and is delightfully easy.  The original recipe called for pan frying it until done, but, in case it makes some of you new cooks feel any better, I started to get a little scared with the smoke and blackened-ness, so I decided to do the hybrid pan sear+oven method that I use for steaks and other meats. The upside is a wonderfully crunchy, blackened exterior with a tender interior.

Sweet and Spicy Salmon
Adapted from Can You Stay For Dinner
Serves 3-4

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Ingredients:

1 tbsp brown sugar
1 tbsp chili powder
1/2 tsp kosher salt
1/8 tsp cayenne pepper
1 16 oz salmon filet, skin removed and cut into 3-4 smaller filets
1.5 tbsp coconut oil

Directions:

1.  If you are using a traditional oven, preheat it to 350 degrees Fahrenheit.  Mix together the sugar, chili, salt, and cayenne in a small bowl.
2.  Lay out the salmon filets and sprinkle the spice mixture on all sides.
3.  Melt the coconut oil in a large skillet over medium heat.  Add the filets to the skillet and cook for about 2-3 minutes each side, until blackened.
4.  Transfer the filets to a foil covered pan, and either put in preheated oven or put directly into toaster oven for 10 minutes.
5.  Serve on salad (we once made one with pomegranate arils, celery, and mixed greens that complemented the fish very well!) or roasted veggies!

Sweet and Spicy Salmon
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Fish
Cuisine: American
Serves: 3-4
Ingredients
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • ½ tsp kosher salt
  • ⅛ tsp cayenne pepper
  • 1 16 oz salmon filet, skin removed and cut into 3-4 smaller filets
  • 1.5 tbsp coconut oil
Directions
  1. If you are using a traditional oven, preheat it to 350 degrees Fahrenheit. Mix together the sugar, chili, salt, and cayenne in a small bowl.
  2. Lay out the salmon filets and sprinkle the spice mixture on all sides.
  3. Melt the coconut oil in a large skillet over medium heat. Add the filets to the skillet and cook for about 2-3 minutes each side, until blackened.
  4. Transfer the filets to a foil covered pan, and either put in preheated oven or put directly into toaster oven for 10 minutes.
  5. Serve on salad (we once made one with pomegranate arils, celery, and mixed greens that complemented the fish very well!) or roasted veggies!

 

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