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Easy Smoky Summer Salmon Filet on plate with asparagus in background

Easy Smoky Summer Salmon Filet

This Easy Smoky Summer Salmon Filet makes a terrific weeknight dinner or scales up for a mouth-watering dinner party main. You can make it start to finish in 20 minutes or prep it, rest it, and then finish it in 10. Either way, it’s delicious!
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Course: Main Course
Cuisine: American
Keyword: Easy, Keto, Quick
Prep Time: 10 minutes
Cook Time: 8 minutes
Dry Brining Time (Optional): 45 minutes
Total Time: 1 hour 3 minutes
Servings: 2
Calories: 375kcal

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.
  • Tongs

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.
  • 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.

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Easy Smoky Summer Salmon Filet
Amount per Serving
Calories
375
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
14
g
Cholesterol
 
94
mg
31
%
Sodium
 
657
mg
29
%
Potassium
 
869
mg
25
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
0.1
g
0
%
Protein
 
34
g
68
%
Vitamin A
 
317
IU
6
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
28
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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