Chili and Sage-Rubbed Salmon Recipe

Name: Chili and Sage-Rubbed Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 medium garlic cloves, thinly sliced; 1 tablespoon coriander seeds, finely ground; 1 teaspoon cumin seeds, finely ground; 3 1/2 tablespoons chili powder; 1/4 teaspoon freshly ground black pepper; 1 tablespoon thinly sliced fresh sage leaves; 1/2 cup verjus, apple cider, or 8 tablespoons white grape juice mixed with 2 tablespoons white wine vinegar; 4 (6-ounce) skinless salmon fillets; 2 tablespoons olive oil; Kosher salt

Servings: persons

1 tablespoon olive oil
2 medium garlic cloves, thinly sliced
1 tablespoon coriander seeds, finely ground
1 teaspoon cumin seeds, finely ground
3 1/2 tablespoons chili powder
1/4 teaspoon freshly ground black pepper
1 tablespoon thinly sliced fresh sage leaves
1/2 cup verjus, apple cider, or 8 tablespoons white grape juice mixed with 2 tablespoons white wine vinegar
4 (6-ounce) skinless salmon fillets
2 tablespoons olive oil
Kosher salt

1
1.
2
Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan.
3
Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes.
4
Add the ground coriander and cumin, and cook 1 minute, stirring constantly.
5
Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer.
6
Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes.
7
Remove from the heat, transfer to a bowl, and cool completely before using.
8
2.
9
Use your fingers to coat the salmon with the cooled chili paste.
10
Cover and refrigerate for 2 hours.
11
3.
12
Wipe the paste from the salmon.
13
4.
14
Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets.
15
Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side.
16
Transfer the salmon to warm plates and serve immediately.
17
Wine Suggestions: Champagne or any good sparkling wine would be ideal here.
18
The bubbles and acidity will put out the chili paste fire and cut right through the richness of the salmon.
19
Youd also do well with a young, fruity rose.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 medium garlic cloves, thinly sliced, 1 tablespoon coriander seeds, finely ground, 1 teaspoon cumin seeds, finely ground, and more.

Yes, Chili and Sage-Rubbed Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili and Sage-Rubbed Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions