Dave's Recipes

BBQ Cumin Salmon Fillet

A flavorful and juicy salmon fillet seasoned with a variety of spices, cured, and then baked or barbecued.

Prep: 2 hr Cook: 20 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

This special recipe makes use of a specific mix of spices that gives the salmon filet a unique and exquisite taste. The curation process further enhances the flavor, making it a hit for any occasion. Best served for dinner or at BBQs. A helpful tip is to use sockeye salmon, known for its superior flavor and texture. Adjust the amount of spices according to the size and thickness of the filet, and remember to pre-heat your oven or BBQ for best results.

  • 1 salmon fillet, skin on
  • finely ground pepper
  • 1 salmon fillet, skin on
  • finely ground pepper

Select a fresh salmon fillet, put it on a foil paper with meat side up

  • 1 tsp (6 g) salt
  • Sichuan pepper
  • ground cumin
  • brown sugar
  • hot spicy powder (optional)
  • 1 tsp (6 g) salt
  • Sichuan pepper
  • ground cumin
  • brown sugar
  • hot spicy powder (optional)

Sprinkle and wipe the flavors (salt, Chinese pepper powder (or black pepper), cumin powder, brown sugar, and optionally hot spicy powder) to the surface of the meat

Cure the meat in the refrigerator for a couple of hours or one night

Cure the meat in the refrigerator for a couple of hours or one night

  • mayonnaise
  • mayonnaise

Before baking or BBQ, wipe a layer of mayonnaise cover the surface of the meat.

Then, bake the fish for 8-10 minutes at a preheated oven of 400 F, then switch oven to broil until the mayonnaise changes to a golden brown color, which usually takes 5-10 additional minutes.

Then, bake the fish for 8-10 minutes at a preheated oven of 400 F, then switch oven to broil until the mayonnaise changes to a golden brown color, which usually takes 5-10 additional minutes.

Alternatively, for BBQ, the time should be about 15 minutes when the temperature is around 500-600F with the oven cover is closed.

Alternatively, for BBQ, the time should be about 15 minutes when the temperature is around 500-600F with the oven cover is closed.

Sources:

  • David Grant

Category:

Seafood

Notes

You can vary the amount of salt based on the size and thickness of the filet, usually one level spoon of salt for one filet.

Chinese pepper powder may be known as Chinese prickly ash, Sichuan Pepper, or Chinese red pepper.

Wiping a layer of mayonnaise on the meat before cooking keeps water and fish oil in the meat during cook and makes it more juicy and tender.

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