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Spice-Rubbed Salmon

Spice-Rubbed Salmon

Prep time 5 minutes
Cook time 15 minutes
Ready in 4 hours, 20 minutes
Makes 4 servings


  • 2 teaspoons black peppercorns
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon ground cumin
  • 3 tablespoons canola oil
  • 4 (5 0z) salmon fillets or salmon steaks
  • juice of 1 lemon


1. In a small blender, combine peppercorns, paprika, cinnamon, cloves and 2 tablespoons oil; blend to form a paste. Rub paste on top of fillets; cover and refrigerate 4 hours.
2. When ready to cook, scrape off most of the spice paste; reserve paste and set aside. Heat 1 tablespoon oil in a large skillet over high heat. Place filets in skillet, skin side down; cook to sear one side.
3. Turn fillets, skin side up. Reduce heat to medium, cover and cook 8-10 minutes or until fish flakes easily with a fork. Transfer fillets to a platter, keep warm.
4. Add reserved spice paste to hot skillet. Add lemon juice; stir 1-2 minutes. Spoon over fillets and serve.


Start this recipe at least 4 hours ahead to give the fish time to absorb the subtle flavors of the spice paste.


Per serving: 303 calories, 20g fat, 2g saturated fat, 78mg cholesterol, 65mg sodium,3g carbohydrate, 1g fiber, 1g sugars, 29g protein