5-Spice Salmon

This 5 Spice Salmon recipe is one of the most requested by my soon-to-be hubby. A light crust is formed from searing the salmon with a blend of turmeric, cumin, coriander, paprika, and cayenne, and then you simply finish it in the oven. 

Any veggie sides will do, but I love to serve it with broccoli jalapeno rice, another super simple and quick dish. 

This entire meal can be ready in 20 minutes or less.

Printable recipe below the video. Enjoy! 

 


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5-Spice Salmon
Votes: 1
Rating: 5
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Course Main Dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Salmon
Broccoli Jalapeno Rice
Course Main Dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Salmon
Broccoli Jalapeno Rice
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
5 Spice Salmon
  1. Preheat oven to 400 degrees Fahrenheit. Season fillets on both sides with salt and pepper.
  2. Combine spices and press the mixture onto the top of each fillet.
  3. Preheat a large nonstick skillet over medium-high heat for 2 to 3 minutes. Add the oil and when it simmers, place the fillets, coated side down, in the pan.
  4. Cook about 2 minutes, or until the spice mixture forms a nicely browned crust. Turn the fillets and cook for a minute more.
  5. Transfer fillets to the oven and cook for 5-6 minutes for medium rare, or 8 minutes for well-done.
Broccoli Jalapeno Rice
  1. First, rice the broccoli, either by hand, or cut the florets into 1-inch pieces and the stems into matchsticks, then throw into a food processor or blender and process on low until a rice-like consistency is formed. Set aside.
  2. Heat a medium-large skillet over medium heat. Add the olive oil.
  3. Add the garlic and jalapeno, cooking for 2 minutes before adding the broccoli rice.
  4. Add 1-2 Tbsp. water to the pan, and then let it cook for 5 minutes, stirring occasionally. Season with pink salt to taste.
Recipe Notes

Any fish can be substituted here. Roasting time may change. You can put the spices on at the same time, but cook the fish when you’re going to have it, so only cook one for the first dinner, and cook the second one just before eating later in the week.

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