I recently had a request for some fish recipes and realized that although we usually have some form of fish at least once a week, that whole category was nowhere on the site. This Smoky Summer Salmon Filet recipe is here to start rectifying that situation. It’s quick, healthy, and delicious!
While the recipe below is for 2 (6-ounce) filets, the measurements scale easily. You know what that means? This is also actually an easy dish to adapt for a dinner party. To cook this in a higher quantity, you’ll just need either a larger pan or two pans going at the same time.
What You Need to Make Easy Smoky Summer Salmon Filets
Equipment
- Plate – For drying off the salmon filets with paper towels and to use while you season them.
- Paper Towels
- Measuring Spoons
- Small Bowl – For combining the seasonings.
- Sauté Pan or Skillet – One with a heavy bottom is best as it will hold heat better.
- Tongs – For flipping the salmon over half way through cooking.
Ingredients
- Salmon Filets – I buy the package of 6-ounce frozen filets from Sam’s Club and just thaw them in the fridge the day before. I typically cook one filet per person.
- Kosher Salt
- Ground Black Pepper
- Smoked Paprika – You can use sweet paprika if that’s what you have. It will still be tasty, just not “smoky”.
- Ground Dry Mustard
- Garlic Powder – Regular garlic powder is absolutely fine. However, I really like to use Penzeys Roasted Garlic Powder.
- Onion Powder – Again, regular onion powder is good. However, if I have it, I like to use Penzeys Toasted Onion Powder
- Avocado Oil or Olive Oil
Getting Started with Making Easy Smoky Summer Salmon Filets
Note about Advanced Prep and Short Dry Brine
Okay, before we jump in to making this super simple Easy Smoky Summer Salmon, I want to give a quick note on the “super short dry brine” that I’ll get to in a minute. This is not required for tasty salmon. I think it helps the seasoning to form a bit nicer of a crust texture when cooked. However, for me it is also a convenience because I can prep the salmon filets and then stash them in the fridge uncovered while I’m doing something else or waiting for guests to arrive. Because these salmon filets are such quick cookers, this is not a recipe that I make in advance and then keep warm until it’s time to eat. For this one, have the salmon filets seasoned and ready to go and then cook them right before it’s time to eat.
Now that that’s all clear, let’s get to cooking.
Seasoning
First, mix ½ teaspoon each of Kosher salt, ground black pepper, smoked paprika, ground dry mustard, garlic powder, and onion powder. Combine in a small bowl and mix well.
Lori Scaling Note: If you want to scale this recipe for more people, just increase each of the seasonings by ¼ teaspoon for every 6-ounce salmon filet you add.
Prepping the Salmon Filets
Next we want to dry any excess moisture off of the fish. Line a plate with paper towels, set the raw filets on top and then blot with more paper towels. Once the filets are dried off, discard the paper towels and set the filets back on the plate.
Pour / spoon about a quarter of the seasoning mix onto one side of each filet. Gently rub it all over the exposed side and get the edges as well. Flip the filets and repeat this process on the other side and any remaining edges.
If you have the time, set the plate of filets uncovered in the refrigerator for 30 minutes. Then remove them from the refrigerator about 15 minutes before you are ready to cook them and let them sit on the counter. If you don’t have the time, just set the plate to the side while you heat up the oil in the pan.
Cooking
Heat approximately 2 tablespoons of oil in a heavy bottomed pan over medium high heat. Once it is hot, you’ll see the oil start to shimmer and shimmy. Place the salmon filets in the pan. If your filets have skin, I usually start them skin-side up.
Allow them to cook untouched for 4 minutes.
Flip the filets and cook on the other side for another 4 minutes. The filets should be a medium pink. We’re not going for dry, which is more of a super light pink.
Remove the filets from the heat immediately. Serve warm.
Serving Ideas
If you’re wondering what to serve with this super fast Easy Smoky Summer Salmon Filet, I would suggest some roasted asparagus or steamed broccoli with some shredded Parmesan and a drizzle of Caesar dressing.
If you’d prefer a recipe to just winging it, a few suggestions along those lines include:
- Broccoli with Roasted Red Peppers and Parmesan
- Italian Parmesan Broccoli
- Grilled Asparagus Caesar from How Sweet Eats
Easy Smoky Summer Salmon Filet
Ingredients
- 2 Salmon Filets 6-ounce filets. I buy the frozen ones.
- ½ teaspoon Kosher Salt
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Smoked Paprika
- ½ teaspoon Ground Dry Mustard
- ½ teaspoon Garlic Powder I recommend Roasted Garlic Powder if you have it.
- ½ teaspoon Onion Powder I recommend Toasted Onion Powder if you have it.
- 2 – 3 tablespoons Avocado Oil or Olive Oil Only use what you need to coat the pan. We’re not deep frying.
Instructions
- In a small bowl, mix ½ teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper, ½ teaspoon Smoked Paprika, ½ teaspoon Ground Dry Mustard, ½ teaspoon Garlic Powder, and ½ teaspoon Onion Powder.½ teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper, ½ teaspoon Smoked Paprika, ½ teaspoon Ground Dry Mustard, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder
- Dry any excess moisture off of 2 Salmon Filets (6 ounces each) with paper towels.2 Salmon Filets
- On a plate, pour or spoon about a quarter of the seasoning mix onto one side of each filet. Rub it all over the exposed side and get the edges as well. Flip the filets and repeat this process on the other side and any remaining edges.
- If you have the time, set the plate of filets uncovered in the refrigerator for 30 minutes. Then remove them from the refrigerator about 15 minutes before you are ready to cook them and let them sit on the counter. If you don’t have the time, just set the plate to the side while you heat up the oil in the pan.
- Heat approximately 2 – 3 tablespoons Avocado Oil or Olive Oil in a heavy bottomed pan over medium high heat. Until it shimmers. Place the salmon filets in the pan, skin side up (if there’s skin).2 – 3 tablespoons Avocado Oil or Olive Oil
- Cook untouched for 4 minutes.
- Flip the filets and cook on the other side for another 4 minutes. Should be a medium pink.
- Remove the filets from the heat immediately. Serve warm.
Equipment
- Plate
- Paper Towels
- Measuring Spoons
- Small Bowl
- Sauté Pan or Skillet One with a heavy bottom is best as it will hold heat better.
Notes
- Scaling This Recipe
- Assume ¼ teaspoon of each of the spices per 6 ounce filet.
If you are cooking more than 4 or 5 (like for a dinner party), I suggest using a griddle if you have one or working with two pans at the same time. The only active part of cooking is flipping the filets at the halfway point.
- Assume ¼ teaspoon of each of the spices per 6 ounce filet.
- Short “Dry Brine”
- The short resting step in the fridge isn’t required. However, it gives the salmon a chance to dry off a bit more and for the spice coating to set a bit. The end result is a slightly crustier exterior than you will get without the extra drying time. It will taste great either way, but I prefer the slightly crisper coat.
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