Salmon is fatty and flavorful enough to withstand bold seasonings, and the chili rub is just fabulous. I also like how quickly it’s ready, and not heating an oven is definitely a bonus.
Yield: 4 servings
- 1½ tablespoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 4 (6-ounce) fillets of wild-caught salmon (I used king salmon)
- 1 tablespoon refined coconut oil
- In a small bowl, mix together the chili powder, garlic powder and kosher salt. Rub all over the fish.
- Heat a large non-stick skillet over medium-high heat, about 3 minutes. Brush with the oil.
- Place the fish, skin side up, in the skillet. Cook until blackened and crisp, 3 minutes per side.
- Remove skillet from heat and cover it tightly with foil. Allow the salmon to finish cooking from the residual heat, about 5 minutes.
Refined coconut oil has a high smoking point and a neutral flavor, making it an excellent choice for high-heat cooking.
Nutrition Per Serving
Calories: 354.8; Fat: 21.9g; Carbohydrates: 2.6g; Sodium: 389.2g; Fiber: 1.1g;Protein: 36.6g.