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
- Preheat the oven to 375ºF (190ºC).
- In a small bowl, combine the salt, chili powder, and cumin. Rub the salmon
fillets with the spice mixture, coating them evenly. - 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.
