1.5 lbs wild king salmon belly filet, cut to 4 pieces of equal thickness with skin
1T extra virgin olive oil or virgin coconut oil, some for coating pan and some for brushing fish
1/4 c espresso coffee beans
1T cumin seeds
1T yellow or brown mustard seeds
1T coriander seeds
3T brown sugar
2 tsp. kosher or sea salt
1 tsp. ground new mexico hot chile powder
1 tsp. ground black pepper
In small sauce pot, combine cumin seeds, mustard seeds and coriander seeds. Heat over
medium-low heat, stirring regularly, until seeds
become hot and fragrant. Seeds may pop and jump so cover pot with lid, being careful not to
burn the seeds. Remove from heat
immediately and pour into spice grinder.
Add espresso beans to grinder and grind fully to form finely
ground spice mixture.
Pour ground spices into a bowl and add brown sugar, salt, chile
powder and black pepper. Toss well to fully combine.
Coat large skillet with olive or coconut oil and heat to medium-high
Brush tops of salmon pieces with olive oil and pat tops generously
with spice rub mixture, fully coating flesh side of each piece of
Place rubbed salmon pieces skin side down onto preheated pan.
Allow to cook over medium-high heat for 3 - 5 minutes, until skin
begins to crisp and turn brown. Reduce heat to medium-low and
cover pan with lid. Allow to cook for 3- 6 minutes, depending on
thickness of salmon. When salmon is no longer bright pink and
flakes easily when pierced in center with a fork, it is done.
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