Pan Seared Salmon

Pan Seared Salmon


  • 1 tbsp. Smoked paprika
  • Tyson if chili powder
  • 2 tsp. ground ginger
  • 1 1/2 tsp. ground allspice
  • 1 tsp. ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. cayenne
  • 1tsp fresh lemon juice


  1. Rub the paste to evenly cover the salmon fillets. Place on a plate, cover with plastic wrap and refrigerate for 5 minutes up to 2 hours.
  2. Preheat a 10″ nonstick pan over medium-high heat. Spray with oil and add salmon. Cook 2 minutes per side, then lower heat to medium. Continue cooking until the inside is no longer translucent, about 3 minutes per side. Enjoy!
  3. Mix all of the above mix with a couple of teaspoons of olive oil and juice to form a light paste and smear nice layer on top of fish.  Cover with start wrap and refrigerate for 30 minutes
  4. Preheat a 10-inch non-stick pan add 2 tbsp of olive oil and add salmon. Careful not to move and let cook for 5 minutes. Spoon olive oil over salmon occasionally, flip when fish is almost done cooking for a minute to get a nice charge. Remove from on and serve with salad

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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