Equipment
Ingredients
Spice Blend
- 30 g cumin seeds
- 30 g coriander seeds
- 30 g fennel seeds
- 30 g black mustard seed
- 30 g black onion seeds
Main
- 1130 g salmon, skin on, small bones removed
- salt
- black pepper, freshly ground
- 60 ml olive oil
- sherry vinegar
- roasted chicken sauce
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 401 kcal
- Protein
- 42 g
- Carbohydrates
- 10 g
- Fat
- 22 g
- Fiber
- 5 g
- Sugar
- 1 g
- Sodium
- 523 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 139 mg
- Potassium
- 1092 mg
- Calcium
- 165 mg
- Iron
- 6.3 mg
- Magnesium
- 96 mg
- Phosphorus
- 604 mg
- Zinc
- 1.6 mg
- Vitamin A
- 60 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 3.7 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 5.7 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.39 mg
- Niacin
- 13.8 mg
- Folate
- 9 mcg
- Water
- 148 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Grind the cumin, coriander, fennel, mustard, and onion seeds individually in a spice grinder or blender.
Combine all ground spices in a bowl to create the five-spice blend.
Slice the salmon into six equal portions and season each piece with salt and black pepper.
Press the skin side of each salmon portion into the spice blend until heavily coated.
Heat 30ml of olive oil in each 10-inch pan over medium heat (approximately 175°C/350°F).
Place three salmon portions into each pan, skin-side down, and cover with a lid.
Cook the salmon for 4 minutes without flipping until the internal temperature reaches 52°C/125°F for medium-rare.
Remove salmon from the pans and place on towels to drain excess oil.
Plate the salmon and serve immediately with sherry vinegar and roasted chicken sauce.
Chef's Notes
- For the most potent spice blend, toast the whole seeds lightly before grinding. This unlocks their essential oils and deepens their flavor.
- When searing the salmon, ensure your pan is hot enough to achieve a crispy skin without overcooking the flesh. A medium-high heat is usually ideal.
- Don't overcrowd the pan. Cooking the salmon in batches ensures each piece gets a good sear and steams evenly.
- The sherry vinegar and roasted chicken sauce are crucial for balancing the richness of the salmon and the intensity of the five-spice blend. Taste and adjust seasoning before serving.
Storage
Refrigerator: 2 days — Store in an airtight container; skin will lose crispness.
Reheating: Warm gently in a pan over low heat to preserve texture.
Troubleshooting
Spice crust is bitter or black
Cause: Pan temperature was too high, burning the seeds.
Fix: Carefully scrape off burnt spices and re-season if necessary.
Prevention: Ensure oil is shimmering but not smoking before adding fish; maintain medium heat.
Salmon skin is soggy
Cause: Pan was not covered or heat was too low.
Fix: Cannot be fixed once cooked.
Prevention: Keep the lid tightly on to trap heat and cook the top of the fish while the skin sears.
Cultural Context
Five-spice powder, a staple in Chinese cuisine, is a blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. While this recipe uses a similar aromatic profile with cumin, coriander, and mustard seeds, it's a fusion interpretation. The use of sherry vinegar adds a Spanish flair, creating a unique East-meets-West flavor profile perfect for modern dining.
