Salmon has a wonderful flavor all on its own, so sometimes, simple seasonings are all you need. If you want, you can squeeze a bit of lemon on the salmon before serving.
Sprinkle on a bit of dried herbs with olive oil, or tuck a few pieces of fresh rosemary or thyme under the fish while it roasts.
If the blend doesn’t have salt, consider adding a sprinkle to heighten the flavors. To brighten the fish, squeeze on some citrus juice at the end.
Rub the mixture on a salmon fillet that’s about 2. 5 pounds (1. 1 kg). Let it rest for 10-15 minutes. Roast the fish in an oven that’s 400 °F (204 °C) for 25 minutes.
Start with 6 salmon fillets. Brush on olive oil, then brush the rub on the fillets. Grill the salmon for 5-6 minutes on each side.
For extra flavor, cook the seeds in a pan for 3-5 minutes until lightly brown before you grind them. You don’t need oil for this process, but keep an eye on them, as they brown quickly. If you don’t have a spice grinder, you can use pre-ground spices.
You could also try fresh basil, rosemary, parsley, cilantro, or even mint. Spread the herb mixture on before baking or even pan frying. You can also use store-bought pesto instead.
Mix minced fresh garlic and ginger with a couple of dashes of soy sauce, a few drops of sesame oil, a dash or 2 of rice wine vinegar, and a spoonful of brown sugar to create your marinade. Let the fish marinate for at least 2 hours. You can sub honey for the brown sugar if you prefer. Cook the salmon in the marinade in a pan or drain it off if you want to grill it.
You can also add a dash of black pepper, oregano, and/or crushed red pepper, depending on your preferences. When plating, spoon out a bit of the sauce on top of the fish. Sprinkle with a bit of fresh, chopped parsley at the end.
You could also use black pepper or citrus zest. Try mixing in a bit of bourbon or whisky, along with a dash of honey or brown sugar.
You could also try scallions, sriracha, a little hot sauce, or fresh parsley and lemon zest.
