Best 9 Sauteed Spiced Salmon Recipes

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Indulge in a tantalizing culinary journey with sautéed spiced salmon, a symphony of flavors that will captivate your palate. This delectable dish, hailing from the kitchens of AliceRecipes, presents a culinary masterpiece that seamlessly blends exotic spices with the delicate texture of salmon, resulting in a harmonious fusion of taste and aroma.

Embark on a culinary voyage with three enticing variations: "Sautéed Salmon with Spicy Tomato Sauce," "Sautéed Salmon with Lemon and Herbs," and "Sautéed Salmon with Creamy Dill Sauce." Each recipe offers a unique flavor profile, catering to diverse taste preferences.

In the first variation, succulent salmon fillets are lovingly embraced by a vibrant and aromatic tomato sauce, infused with a medley of tantalizing spices that ignite the senses. The tangy acidity of tomatoes perfectly complements the richness of the salmon, creating a delightful dance of flavors.

The second variation offers a refreshing and zesty twist, where succulent salmon fillets are delicately sautéed with a harmonious blend of lemon, herbs, and a hint of garlic. The bright acidity of lemon invigorates the senses, while the aromatic herbs impart a captivating fragrance, elevating the salmon to new heights of culinary excellence.

Last but not least, the third variation enchants the palate with a velvety and luscious creamy dill sauce, enveloping the tender salmon fillets in a blanket of rich and flavorful embrace. The subtle tang of dill harmonizes beautifully with the inherent flavors of the salmon, resulting in a symphony of creamy indulgence.

So, prepare to embark on a culinary expedition with sautéed spiced salmon, a dish that promises an unforgettable gastronomic experience. Let your taste buds rejoice as you savor each exquisite variation, crafted with passion and expertise to tantalize your senses and leave you craving more.

Here are our top 9 tried and tested recipes!

CRISPY PAN SEARED SALMON



Crispy Pan Seared Salmon image

This 15-minute crispy pan seared salmon will quickly become a go-to dinner! Prepared Mediterranean-style and served with a simple arugula salad. Be sure to read all the tips in the post above.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 8

1 lb boneless salmon fillet (4 fillets about 4 oz each, skin on)
Kosher salt and pepper
1 ½ tbsp dry oregano
1 tbsp garlic powder
¾ tsp paprika
Extra virgin olive oil
Zest of 1 lemon + Juice of 1 ½ lemon
5 oz baby arugula to serve along

Steps:

  • Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
  • Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
  • Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
  • Remove salmon from heat and immediately add lemon juice and lemon zest.
  • Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
  • Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!

Nutrition Facts : Calories 92.3 kcal, Sugar 3.6 g, Sodium 47.1 mg, Fat 1.5 g, SaturatedFat 0.3 g, Carbohydrate 18.3 g, Fiber 6.9 g, Protein 6.2 g, ServingSize 1 serving

GLAZED SALMON WITH SPICED CARROTS



Glazed Salmon with Spiced Carrots image

Get ready for a fantastic one-pan dinner bursting with flavor. We broil this honey-mustard glazed salmon and serve it with carrots tossed in a spiced lime and almond dressing boosted with fresh mint.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons extra-virgin olive oil, plus more for the pan
1 pound carrots, thinly sliced
2 tablespoons honey or agave nectar
1 tablespoon Dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6-ounce center-cut salmon fillets (about 1 1/2 inches thick)
Kosher salt and freshly ground pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch of ground cinnamon
1/3 cup roughly chopped fresh mint
1/4 cup sliced almonds

Steps:

  • Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
  • Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
  • Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.

SAUTEED SALMON



Sauteed Salmon image

This easy-to-make recipe for sauteed salmon is courtesy of chef Eric Ripert.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 3

2 tablespoons canola oil
8 salmon fillets (3 ounces each), skinned, preferably organic or wild
Fine sea salt and freshly ground white pepper

Steps:

  • Heat canola oil in a medium nonstick skillet over medium-high heat. Season salmon with salt and pepper and add to skillet, skin-side up. Cook until golden brown, about 3 minutes. Turn fish and continue cooking until a metal skewer can be easily inserted into fish and, when left in for 5 seconds, feels just warm when touched to your lip, 2 to 3 minutes more. Remove fish from skillet and serve immediately.

SPICY SALMON WITH CARAMELIZED ONIONS



Spicy Salmon with Caramelized Onions image

I love making this salmon, it's quick, easy and super yummy! If your husband/boyfriend is a picky eater like mine he will love this recipe.

Provided by Sabrina Romeo

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 50m

Yield 2

Number Of Ingredients 12

1 ½ teaspoons ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon brown sugar
½ teaspoon onion powder
¼ teaspoon salt
1 tablespoon olive oil
2 (6 ounce) salmon fillets
2 tablespoons olive oil
1 ½ tablespoons minced onion

Steps:

  • Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
  • Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.3 g, Cholesterol 82.5 mg, Fat 36.6 g, Fiber 0.9 g, Protein 29.5 g, SaturatedFat 6.1 g, Sodium 562.2 mg, Sugar 7.2 g

SPICE-RUBBED SAUTEED SALMON



Spice-rubbed Sauteed Salmon image

Provided by Food Network Kitchen

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) salmon fillets, preferably skin on
1 teaspoon ground coriander
1 teaspoon sweet paprika
3/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
Pinch cayenne
1 tablespoon extra-virgin olive oil
Serving Suggestion: Sauteed spinach or other greens

Steps:

  • Preheat oven to 375 degrees F.
  • Using a sharp knife, slash the salmon skin to form cross-hatch marks. Stir the spices together in a small bowl, and then rub over the flesh side of the salmon.
  • Heat the oil in a medium oven proof non-stick skillet over medium-high heat. Place the salmon, skin-side up, and cook until seared and golden, about 3 minutes. Turn the salmon and cook until the skin sizzles and fries, about 1 minute. Transfer the skillet to the oven and continue cooking until the salmon is firm to the touch, about 4 minutes.
  • Transfer the fillets to 4 plates. Serve with the sauteed greens, if desired.

SPICY BAKED SALMON RECIPE WITH LIME AND HARISSA



Spicy Baked Salmon Recipe with Lime and Harissa image

Spicy salmon with harissa sauce is all you need for a light, flavor-packed dinner! Ready in just 15 minutes or so, it's the perfect fish dinner for busy weeknights. I recommend using a center-cut salmon fillet to ensure the entire piece of fish cooks at the same speed. For the sauce, homemade harissa or a quality store-bought one will work. Serve this harissa lime baked salmon with a side of bright veggies like sautéed asparagus or crispy lemon broccoli and grains of your choice.

Provided by Suzy Karadsheh

Categories     Entree     Fish

Number Of Ingredients 12

1 ½ pounds salmon fillet
Kosher salt
Extra virgin olive oil,
2 to 4 tablespoons harissa paste, (homemade or store-bought)
1 to 2 tablespoons honey
Juice of 2 large limes, (plus optional lime wedges to serve)
3 to 4 large garlic cloves, (minced)
1 teaspoon Aleppo pepper
1 teaspoon coriander
½ teaspoon cumin
½ teaspoon ground ginger
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Make the sauce. In a mixing bowl, add ¼ cup extra virgin olive oil with the harissa paste, honey, lime juice, garlic, spices, and a pinch of kosher salt. Whisk to combine. Set the sauce aside for now.
  • Pat the salmon dry and season on both sides with kosher salt, then place it in a lightly oiled 9" x 13" baking pan. If you like, you can pour a little harissa sauce into the center of the baking pan, and then place the salmon on top.
  • Spoon the sauce all over the salmon and spread it well.
  • Cover the baking pan with aluminum foil and place it on the center rack of the heated oven.
  • Bake for 10 to 15 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 ½ or more inches, it may take a bit longer.)
  • Carefully remove from oven and open foil to uncover the top of the salmon. Place it under the broiler briefly, about 3 minutes or so. Watch closely as it broils to make sure it doesn't over-cook and the garlic does not burn.)
  • Remove from the oven and serve with lime wedges to the side.

Nutrition Facts : Calories 222.5 kcal, Carbohydrate 4.7 g, Protein 22.8 g, Fat 12 g, SaturatedFat 1.8 g, Cholesterol 62.4 mg, Sodium 123.1 mg, Fiber 0.5 g, Sugar 3.5 g, UnsaturatedFat 9.2 g, ServingSize 1 serving

SENSATIONAL SPICED SALMON



Sensational Spiced Salmon image

A bold rub gives this quick seafood entree fantastic flavor. Paired with a green veggie and rice, my spicy salmon is a delightful weeknight dinner that's special enough for company. -Michele Doucette, Stephenville, Newfoundland and Labrador

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon zest
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 salmon fillets (4 ounces each)

Steps:

  • Preheat oven to 350°. Combine the first six ingredients; rub over salmon. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.

Nutrition Facts : Calories 244 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 392mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SPICE-CRUSTED SALMON WITH SAUTéED POTATOES & SPINACH



Spice-crusted salmon with sautéed potatoes & spinach image

BBC MasterChef winner, Dhruv Baker, shows how a classic sauce can be updated with new flavours

Provided by Good Food team

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 16

1 tsp fennel seeds
1 tsp coriander seeds
1 tsp yellow mustard seeds
6 salmon fillets , skin on (about 140-175g/5-6oz each)
3-4 tbsp vegetable oil
3 shallots , finely chopped
100ml white wine vinegar
150ml fish stock
1 pinch saffron (no more than 4-5 strands per person)
100g plus 1 tbsp salted butter , cut into 2.5cm cubes and chilled until needed
750g potatoes (we like Maris Piper), cut into 2cm cubes
2-3 tbsp vegetable oil
1 tsp turmeric
¼ tsp chilli powder (optional)
400g spinach leaves
1 tbsp butter

Steps:

  • Start by toasting the fennel, coriander and mustard seeds in a dry frying pan on a low heat, about 8-10 mins. Once you start to smell the rich aromas of the spices, you know they have cooked through. If they start to smoke, the spices will taste bitter and it would be better to start again. Once toasted, roughly crush using a pestle and mortar, or wrap the spices in a tea towel and crush with the base of a small saucepan. Stir in a pinch of black pepper.
  • Scrape the skin sides of the salmon with a knife to get rid of any remaining scales, and scrape off as much of the film of moisture you sometimes get (this helps to get the skin crisp). Slash the skin 3 times, about 3cm in length, to stop it shrinking during cooking.
  • Tip the spice mix onto a plate, lay the fish on it, skin-side up, so that the spices cover the underside of the fish. You can do this a few hrs ahead to help infuse the fish with the spices. You can also start the sauce ahead - put the finely chopped shallots in a pan with the vinegar, fish stock and saffron. Bring to the boil, then reduce by two-thirds. Set aside.
  • Put the potatoes in a pan and cover with salted water. Bring to the boil and boil for 1-2 mins only, then drain. Heat the oil in a large frying pan, then add the turmeric and chilli powder, if using. Toss the potatoes in the spiced oil, then cook for 5 mins without stirring. Shake the pan and cook for 5-10 mins more, or until the potatoes are cooked through. Season and keep warm.
  • When ready to cook the salmon, rub the skin sides with some oil, then fry in a pan (skin-sides down) on a medium heat with a little bit more oil, pressing down lightly on the fish for a few secs when it first goes in the pan. Don't touch the fish or move the pan for about 5-6 mins - this ensures you get beautiful crisp skin. When the edges start to look golden, turn the fish over and cook for 1 more min.
  • While the fish is cooking, cook the spinach in a large pan of boiling water for 2 mins. Drain, then squeeze out the excess water. Return to the pan and stir in the butter. This will form a simple emulsion, which will prevent water running out over the plate. Season.
  • To finish the sauce, warm the pan of reduced mixture until hot. Take off the heat, then whisk in all the butter, reserving 2-3 cubes. Once the butter is amalgamated, stir in remaining cubes. Season with pepper and use immediately.
  • Place a spoonful of spinach in the middle of each plate, then lay the salmon on top. Scatter some potatoes and pour some sauce around the fish. Sprinkle a few sea salt flakes over the fish and serve.

Nutrition Facts : Calories 588 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.14 milligram of sodium

PAN SEARED SALMON I



Pan Seared Salmon I image

Simply seasoned with salt and pepper, these salmon fillets are pan seared with capers, and garnished with slices of lemon.

Provided by Noreen421

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 slices lemon

Steps:

  • Preheat a large heavy skillet over medium heat for 3 minutes.
  • Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
  • Transfer salmon to individual plates, and garnish with lemon slices.

Nutrition Facts : Calories 371 calories, Carbohydrate 1.7 g, Cholesterol 99.1 mg, Fat 25.1 g, Fiber 0.8 g, Protein 33.7 g, SaturatedFat 4.6 g, Sodium 299.8 mg

Tips:

  • Choose the freshest salmon you can find. Look for fillets that are firm and have a bright pink color. Avoid any fillets that have a slimy texture or an off odor.
  • Season the salmon generously with salt and pepper. This will help to enhance the flavor of the fish.
  • Don't overcrowd the pan. If you overcrowd the pan, the salmon will not cook evenly and will be more likely to stick to the pan.
  • Cook the salmon over medium heat. This will help to prevent the salmon from overcooking and becoming dry.
  • Baste the salmon with the spiced butter throughout the cooking process. This will help to keep the salmon moist and flavorful.
  • Cook the salmon until it is opaque in the center. This means that the salmon is cooked through and is safe to eat.
  • Serve the salmon immediately with your favorite sides. Some popular sides for salmon include roasted vegetables, mashed potatoes, and rice.

Conclusion:

Sautéed spiced salmon is a quick and easy recipe that is perfect for a weeknight meal. The salmon is cooked in a flavorful spiced butter, which gives it a delicious crispy skin and a tender, juicy interior. This recipe is also very versatile, so you can easily customize it to your own taste. For example, you can use different spices in the butter, or you can add some vegetables to the pan. No matter how you choose to make it, sautéed spiced salmon is a surefire hit!

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