Broiled Salmon With Spice Pomade - Alton Brown

Name: Broiled Salmon With Spice Pomade - Alton Brown
Prep time: 55 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 6-8 serving(s)
Ingredients: 1/3 cup canola oil, plus; 2 teaspoons canola oil, for sheet pan; 3 lbs salmon, pin bones removed (1 side); 1 1/2 teaspoons kosher salt; 1 teaspoon fresh ground black pepper; 1 tablespoon whole coriander seed, toasted; 1 tablespoon whole fennel seed, toasted; 1 teaspoon whole cumin seed, toasted; 1 star anise, pod; 2 teaspoons onion powder; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper

Submitted by sjkotylak

"YAY Good Eats Cookbook collection! This is a little on the sweet side but really easy and yummy! Coffee grinder works awesome for the spices."

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Ready In:: 1hr 10mins
Ingredients:: 12
Serves:: 6-8

ingredients

¹⁄₃ cup canola oil, plus
2 teaspoons canola oil, for sheet pan
3 lbs salmon, pin bones removed (1 side)
1 ¹⁄₂ teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon whole coriander seed, toasted
1 tablespoon whole fennel seed, toasted
1 teaspoon whole cumin seed, toasted
1 star anise, pod
2 teaspoons onion powder
1 teaspoon garlic powder
¹⁄₂ teaspoon cayenne pepper

directions

Rub sheet pan with the 2 teaspoons of oil and place side of salmon in pan. Salt and pepper salmon. Set aside.
Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary.
Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes.
Preheat oven to the high broiler setting. Place salmon in the oven 6-inches from broiler. Cook until salmon reaches an internal temperature of 131 degrees F. This will take approximately 15 minutes, but will vary with different ovens. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.

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Reviews

This was excellent! We loved the combination of spices on the moist fish. This will go into my favorites. Thanks for sharing a wonderful recipe.

Pesto lover

RECIPE SUBMITTED BY

sjkotylak

Canada

Picture taken just for Zaar - mmmm milkshake... I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea. I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.  No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!

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