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Spiced Pan-Seared Salmon


Pan-searing the fillets ensures the skin crisps beautifully, creating a delicious contrast to the silken flesh.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, July 2007


  • 4 wild salmon fillets (each about 6 ounces and 1 3/4 inches thick), skin on, rinsed and patted dry
  • Coarse salt and freshly ground pepper, to taste
  • 1/4 teaspoon chili powder
  • Pinch of ground, cinnamon
  • 3 tablespoons sesame oil


  1. Sprinkle both sides of each salmon fillet with salt, pepper, chili powder, and cinnamon.

  2. Heat oil in a large saute pan over medium-high heat. Add salmon, skin side down, and cook until skin is crisp, browned, and releases easily from pan, 3 to 4 minutes. Flip salmon, and cook to desired doneness, 2 to 3 minutes for medium-rare.

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