Name: Asian Rubbed Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 1 teaspoon ground coriander; 1 teaspoon Chinese Five-Spice powder; 1 teaspoon ground ginger; 1 teaspoon garlic powder; 1 teaspoon honey powder or teaspoon honey; ½ teaspoon cayenne pepper; 1 teaspoon salt; ½ teaspoon black pepper; 4 (6-ounce) salmon fillets; 2 tablespoons canola oil; Fresh thyme or cilantro for garnish; Lemon wedges for garnish

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Is your tummy ready for 2020? Here’s one of my favorite dishes to prepare this year, my melt-in-your-mouth, seared Norwegian Asian Rubbed Salmon recipe. It’s fatty and rich with flavor! It’s also super healthy to fulfill your New Year’s resolutions!

Here’s one of my go-to recipes. It’s incredibly simple and incredibly good! You don’t have to use Norwegian salmon, any salmon (like wild salmon) will do. I just think a fattier salmon is best (don’t worry, it’s the “good” omega fat). If you shop at Whole Foods they always have the Norwegian salmon on hand. Just ask the fishmonger!

Norwegian salmon is fatty and full of healthy Omega 3’s!

What is Chinese Five Spice:

Chinese Five Spice is a very common Asian ingredient all five flavors: sweet, sour, bitter, salty, and umami. There are five traditional spices in this delightful Asian seasoning:

star anise
cloves
Chinese cinnamon (or regular cinnamon)
Sichuan pepper
fennel seeds

This spice is often used by adding it to stew meat or poultry, making it part of a marinade, or as a spice rub when roasting foods.

HOW TO MAKE ASIAN RUBBED SALMON:

This is about the easiest recipe on the planet! Only 20 minutes to deliciousness!

Combine all spices in a small glass bowl. Pat the salmon filets with paper towels. Brush the canola oil on both sides of the fish. Generously sprinkle salmon with spice mixture on both sides.
Heat a large cast iron pan or heavy skillet with 1 tablespoon of oil on medium-high to high heat. Place salmon skin side down in the pan. Cook for 4 minutes until nicely seared. Turn fish over and cook another 2 to 3 minutes until fish is light pink.
Garnish with herbs and lemon wedges on the side. Serve with a side of rice if desired.

TIPS & TRICKS:

Honey powder can be found at specialty spice stores like Penzy’s, or on Amazon. You can always just use honey if you can’t find this.
Let the salmon rest for 5 minutes before serving. I guarantee you that this salmon will melt in your mouth, unless you overcook it!
I love a crispy salmon skin, but if you’re not into fish skin, then pull it off (such a waste!).

WANT MORE?

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SUGGESTED WINE PAIRING:

2018 The Resident Pinot Noir, Wilamette Valley, Oregon. Bright and elegant with notes of cranberry, tart cherry and orange peel, balanced by a subtle garrigue and a hint of spice on a medium-bodied frame with a smooth finish. BUY THIS WINE

SEE MORE WINES

Update Notes: This post was originally published on February 28, 2017, but was republished with slight text changes and additions, like step by step instructions and tips in December 2019.