Rule #23: Salmon is the king of the seafood department.
I love me some salmon, y’all. It’s perfect at soaking up whatever flavors you throw on it, it’s healthy, and it’s friggin’ easy to make. That all makes for a pretty happy Lilly I must say. This recipe is super simple: a basic rub that you spread all over the salmon and then roast for about 15 minutes. It couldn’t be easier to get a delicious, healthy dinner on the table on a busy night!
Is it weird that when I think of seafood, I picture The Little Mermaid? All of those fishies and their little personalities just singing and dancing under the sea. I think if there were a salmon in the movie, he’d be giving old King Triton a run for his money. Salmon seems like the beefy, muscle-builder type fish to me. I picture a little gym, tan, laundry type dude. What about you? Am I alone in my members-of-the-seafood-department-have-personalities thoughts? Okay… back to the salmon here.
All you need for the rub is: ground white pepper, ground coriander seed, ground fennel*, Kosher salt, and white granulated sugar. All of this goodness can be found at your regular ole grocery store or via Amazon if you click on the links.
I typically don’t have ground fennel seed on hand, but I do have this handy dandy little spice grinder that can fix that problem. I also use it to mix the spices together because I’m lazy like that. The top parts are all dishwasher safe, so clean up is a breeze.
I just measure out my spices, throw ’em in, and let ‘er rip. It’s a very satisfying feeling actually.
When I buy salmon, I try to always get the reddest piece possible. Sockeye salmon is a great choice. If you can find Copper River salmon, then you’ve hit the jackpot! That’s hands-down the best salmon I’ve ever had. I bought two biggo salmon filets because we will eat on the leftovers for lunches this week.
Evenly rub your spice mixture all over the fleshy side of the salmon. Spread some foil in a large roasting pan, then spray it with cooking spray so the skin doesn’t stick. Lay the salmon skin-side-down on the foil. Roast at 450 for about 12-15 minutes, or until salmon flakes easily with a fork.
I believe in miracles… you sexy thing(s), you.
We usually have our salmon with some roasted sweet potato and a roasted green veggie like these green beans. You can also use this same rub if you’d prefer to grill your salmon. That’s what we usually do in the summer. Jon Boy just wraps the salmon in foil and grills it on medium until it’s cooked through.
Easy Roasted Salmon
½ tsp. white pepper
½ tsp. ground fennel seeds
1 tsp. ground coriander
½ tsp. white granulated sugar
½ tsp. kosher salt
4 oz. salmon per person
Preheat oven to 450*.
Combine spices (through salt) in a small bowl and mix until combined. Gently pat the rub all over the flesh of the salmon. Line a large baking sheet with foil and spray with cooking spray. Lay the salmon skin-side down on the foil. Roast at 450 for 12-15 minutes, until the salmon flakes easily with a fork.
*You can also grill the salmon if you’d prefer over roasting.