I like to try to incorporate a seafood dish 2-3 times a month and I usually buy frozen salmon at Trader Joes. This recipe is super simple and could be served alongside almost any side – especially a creamy risotto. Don’t overcook or it will be dry and gross. It will keep cooking a little after you remove it from the pan, so you may want to pull it a little early.
1 Tsp. chili powder
1/2 Tsp. cinnamon
1/4 Tsp. salt
1/4 Tsp. black pepper
2 salmon fillets
Wash and dry the salmon fillets. In a small bowl mix chili powder, cinnamon, salt and pepper. Sprinkle this mixture on both sides of salmon fillets.
Heat 2 tablespoons of canola oil and 1 teaspoon of sesame oil in a large sauté pan or cast iron skillet. When the oil is very hot, almost smoking; add the salmon. Cook for about 3-4 minutes until fish releases easily from the pan. Don’t move around until it releases easily or it will stick to the pan and fall apart. Flip the fish and cook it an additional 2-3 minutes more until barely cooked through. You may need to reduce the cooking time if the fillets are thinner.