So it turns out that a spice rub isn’t just for pork. That new and fun fact, combined with my realization that flash-frozen sockeye salmon filets thaw quickly in their vacuum-sealed packaging when placed in a bowl of cold water, meant that a rather tasty salmon dinner made it to the table quite quickly without much planning. The mix of the brown sugar, orange zest and cumin was a whole new — and wildly well received — direction for salmon. And so easy! I can’t imagine any reason to ever broil a plain filet again.
1 1/2 – 2 pounds of salmon filets
2 tsp. freshly grated orange zest
2 tsp. brown sugar
3/4 tsp. cumin
1/2 tsp. black pepper
1/4 tsp. kosher salt
2 Tbsp. fresh squeezed orange juice
- Preheat broiler.
- Remove skin from salmon.
- Combine, brown sugar, orange zest, cumin, salt and pepper. Pour 1 Tbsp. of orange juice over filets and rub half of the spice mix onto the filets with the backside of a spoon.
- Transfer salmon to a broiling pan coated with nonstick spray, and cook for 5 minutes.
- Turn filets and coat the second side with the remaining orange juice and spice mix. Broil for an additional 4-5 minutes or until salmon flakes easily.