Mark Bittman'S Four-Spice Salmon

1. 1

   1. Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.

2. 2

   2. Preheat a large nonstick skillet over medium-high heat for 2 to 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.

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   3. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.