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Receta Spicy Grilled Salmon Fillets
by Gloria Bass

Spicy Grilled Salmon Fillets

A great treatment for salmon that is high on flavor, but low on time and effort. Cooks easily in a heavy nonstick or cast-iron skillet, or outside on the grill.

Delicious served with fragrant basmati rice and steamed asparagus.

Though you can never go wrong buying good quality fresh salmon, I buy the individually quick-frozen, wrapped fillets in a bag from Costco. They store well and thaw quickly, without losing flavor or texture.

From Gourmet, 1990, via Epicurious, with a little tweaking.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4 servings

Va Bien Con: fragrant rice, steamed vegetables, green salad

Ingredientes

  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne red pepper
  • 1/2 teaspoon garlic granules (not garlic salt!)
  • 1/2 teaspoon onion granules
  • 1/2 teaspoon crumbled dried thyme (optional)
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 pound salmon fillets

Direcciones

  1. If you are using IQF fillets, make sure they are thawed completely before you begin cooking.
  2. In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste.
  3. Pat the paste onto both sides of each salmon fillet.
  4. Heat a well-oiled skillet over medium high heat until nearly smoking.
  5. Sauté the salmon in the skillet for 4 to 5 minutes on each side, or until it is cooked through.