Serves: 4-6 (depending on how large your salmon fillets are)
Ingredients
1 teaspoon chili powder
¼ teaspoon ground cumin
⅛ teaspoon ground cinnamon
½ teaspoon fine grain sea salt
a few grinds of black pepper
24-ounce side of wild salmon or equivalent amount of fillets
2 Tablespoons ghee or unrefined coconut oil (or olive oil, but doesn’t hold up to heat as well)
Instructions
In a very small bowl, stir together the chili powder, cumin, cinnamon, salt and pepper. Place the side of salmon on a cutting board, skin side down. Pat fish dry with a paper towel. Rub the spice mixture evenly over the top of the fish. Cut into 4 or 5 (or 6) individual servings (if using 24-ounce side). If you have time, allow the fish to sit coated with the spices for 15 minutes at room temperature.
Heat a large skillet over medium-high heat. Add the ghee or coconut oil. When the oil is hot, but not smoking, place the salmon spice-side down in the skillet. Sear for 3 minutes.
Turn all the pieces over and cook for an additional 3-4 minutes. Do not overcook! Serve immediately.
Notes
If you are using a salmon that is thicker than wild sockeye, you may need to finish it off in a 350 oven for about 6 minutes. You want the fish to get to the point where it starts to flake with a fork, but is still slightly rare in the center – it will keep cooking off the heat.
Recipe by Pamela Salzman at https://pamelasalzman.com/spice-rubbed-wild-salmon/