Spice-Crusted Salmon

Spice Crusted Salmon

I like cooking salmon, or any fish, really, for weeknight dinners because it cooks so quickly. And, to make it even easier, as with any quality seafood, the best way to prepare it is to keep the recipe simple and let the flavor of the fish come through.

This week I made a spice-crusted salmon using a mixture of some of my favorite spices. I used brown sugar in the mixture, which is what created that yummy caramelization you can see on the top of the salmon. To balance the hint of sweet from the brown sugar, I added fresh lemon juice and it gives the salmon a nice citrusy finish.

You can use the spice rub I made or create your own using spices you like.


  • 2 6-ounce salmon fillets
  • Olive oil
  • 1 lemon
  • 2 Tbsp Spice Rub
    • ½ Tbsp cumin powder
      ½ Tbsp crushed coriander seeds
      1 tsp light brown sugar
      1 tsp sweet paprika
      ½ tsp salt
      ½ tsp pepper


Preheat oven to 350°F.

Mix the ingredients for the spice rub in a small bowl and set aside. Place the salmon fillets on a prepared baking sheet. Brush olive oil on the top of the salmon and liberally sprinkle on the spice rub.

Depending on the thickness of your fillets, bake the salmon for about 15 minutes or until cooked through. When the salmon is ready, the skin will look opaque and the fish will flake easily with a fork. The best way to tell when salmon is cooked is to ensure the internal temperature reaches 145°F.

Finish each fillet with a spritz of fresh lemon juice and serve with your favorite side. I made a simple arugula salad and created a vinaigrette using the olive oil, remaining fresh lemon juice, and salt and pepper.