Saturday, February 12, 2011


I likely eat salmon or steelhead trout more than any other fish so I am always willing to try new recipes in order to not use the same recipe over and over again.  I found this recipe in one of my Bonnie Stern cookbooks.  I made a few small changes in preparing this recipe.  This recipe is good to use for a variety of fish - salmon, steelhead trout, halibut, sea bass or other thicker fillets.  I wouldn't use this recipe for fish such as sole.  The salmon turned out really well and I will definitely make this recipe again.
A Le Creuset large ovenproof skillet that is great for cooking on top of the stove and baking in the oven.  I will use this skillet to cook the salmon. 

I cut the skinless salmon fillets into three pieces.

I mixed up the marinade in a small bowl.

Marinade has been poured over the fish and ready to go into the fridge.

Fish has been browned on each side for one minute and is now ready for the oven.

Just out of the oven and ready to be served.
1 tbsp honey
1 tbsp lemon juice
1 clove of garlic, minced
1/2 tsp ground cumin
1/2 tsp paprika
pinch of cayenne
dash of salt
1 pound of salmon fillets or steaks, skin removed
1 tbsp oil

In a small bowl, combine the honey, lemon juice, garlic, cumin, paprika, cayenne and salt.  Mix well.  Pat the fish dry.  If you are using a large long fillet, cut the fillet into three or four pieces so that it can fit into a large skillet.  Put the fish into a plastic base and pour the marinade into the bag, seal the bag and turn the bag over several times so that the marinade is distributed over the fish.  Put in the fridge for one to two hours.

Pour the oil into an ovenproof skillet and heat on high on top of the stove.  Take the fish out of the plastic bag, let the marinade drip off the fish and then put the fillets into the hot pan.  Cook on each side for one minute on medium to high heat.  Place the skillet into a preheated 425 degree F oven.  Cook for 8 to 10 minutes or until the fish is cooked through.  Serves 3 to 4 people depending on serving sizes.

If you don't have an ovenproof skillet, cook the salmon in a frying pan on top of the stove and then transfer to a baking sheet that has been lined with parchment paper.  Using this method might lengthen the cooking process for a few extra minutes.  

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