Submitted by: Renee Bercier
Prep Time: 0 Seconds
Cook Time: 0 Seconds
Servings: 4
So easy and quick to make and so flavorful!
16 oz. salmon
sea salt & black pepper to taste
1 tbsp. fennel seed
1 tbsp. fresh rosemary
1 tbsp. orange zest
2 tbsp. coconut oil
Season the fillets on both sides with salt and pepper to taste. Grind the fennel seeds coarsely in a coffee or spice grinder, and mix them with the minced rosemary and orange zest. Press this mixture into the top (nonskin side) of each fillet. Let sit, refrigerated and covered, for up to 24 hours.
When you're ready to cook, preheat the oven to 450°F. Preheat a large skillet over medium-high heat for 3 or 4 minutes. Add the oil and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium-rare, and 8 minutes for well done.
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