Spice Rubbed Salmon Filets

“This mix of spices, especially the caraway seed, brings out the spiciness of our Pinot Noir. This is an easy recipe and comes together quickly with items you probably already have.”
– Katie Wetzel Murphy, Brand Ambassador and Family Partner

– Serves 4 –

1 lb. salmon fillets
1 Tbsp. sesame seed
1 Tbsp. caraway seed
1 Tbsp. poppy seed
1 tsp. onion flakes
1 tsp. garlic flakes
¼ tsp. smoky paprika
Sea salt, to taste

Method of Preparation:
Bring the salmon filets to room temperature while you are making the spice rub. In a small bowl, whisk the sesame seed, caraway seed, poppy seed, onion flakes, garlic flakes and paprika together. Pat the fillets dry, then gently press the rub into the skinless side of the filets.

Heat a large non-stick skillet over medium high heat, until a drip of water dances in the pan. If you don’t have a non-stick skillet, use a little oil in the pan. Lower heat to medium, add filets skin side down and cook for about 4 minutes, until the skin gets crispy. Gently turn the fillets over and cook without moving for an additional 4-5 minutes. This time will vary depending on how thick your filets are. Transfer the filets to a plate and sprinkle with sea salt.