Using an array of The Spice Theory handcrafted spice blends, this broiled salmon dish will be sure to be the wow factor on your dinner or event table! Pair this with a delicious steamed coconut saffron basmati rice and sautéed seasonal vegetables such as green beans and carrots.
Total Cook Time:
4 7oz salmon filets, skin removed and deboned
3 tablespoons olive oil
3 tablespoons TST “Pon di River” Seafood Rub (or other seafood rub)
1/2 tablespoon smoked paprika
1 clove garlic, minced
1 teaspoon parsley, chopped fresh
1 teaspoon oregano, chopped fresh
Click to view nutritional info.LIVE WELL. EAT WELL!
1. In a small bowl, whisk together olive oil, TST “Pon di River”, TST “Fern Gully”, smoked paprika, garlic, and oregano until paste forms. Spray a lined baking sheet pan (parchment paper or foil) with cooking spray. Brush or rub marinade on salmon filets then cover and marinate in the refrigerator for 30 minutes.
2. Preheat oven broiler and set oven rack to about 4 to 6 inches below broiler element.
3. Meanwhile, place the salmon filets on the lined sheet pan.
Broil for 12 to 15 minutes until browned on top and firm or until internal temperature reaches 135ºF.
4. Remove from oven and rest for 5 minutes, sprinkle with chopped parsley then serve with suggested pairings.
If salmon starts to get too brown on top before it is thoroughly cooked through in the center, turn off the broiler, set the oven to 425F and continue cooking until done (about 1 to 2 minutes longer).