Chili-Rubbed Salmon

Chili-Rubbed Salmon
Photo by Ralph Anderson


  • 2 teaspoons dillseeds
  • ½ teaspoon ground cumin
  • 1 tablespoon chili powder
  • ¼ cup butter or margarine
  • 1 teaspoon lemon pepper
  • 4 (4- to 6-ounce) salmon steaks
  • Garnishes: fresh thyme sprigs, lemon zest

Combine first 4 ingredients; press evenly over steaks. Melt butter in a large nonstick skillet over medium heat; add steaks, and cook 5 minutes on each side or until fish flakes easily with a fork. Garnish, if desired. Serve with lemon wedges.

View full recipe at My Recipes


Variations on Chili-Rubbed Salmon

  • Chili-Rubbed Salmon
    • 1 teaspoon canned chipotle chilies
    • 2 large dried ancho chilies
    • 1 teaspoon fresh lime juice
    • 1 1/4 teaspoons coarse salt
    • +6 other ingredients

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