Prep time: 10 minutes | Cook time: 20 minutes | Serves 4 to 6
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon cumin
4 (6-ounce / 170-g) salmon fillets, skin on
1 tablespoon extra-virgin olive oil

  1. Preheat the oven to 375ºF (190ºC).
  2. In a small bowl, combine the salt, chili powder, and cumin. Rub the salmon
    fillets with the spice mixture, coating them evenly.
  3. Heat the olive oil in a Dutch oven over medium-high heat. Place the salmon
    fillets in the pot, skin-side up. Cook for 3 minutes, or until the tops are
    evenly browned. For medium-rare, flip and cook for 3 minutes. For medium
    to well-done, cover, place in the preheated oven, and bake for 5 to 10
    minutes.