Chile-Seared Salmon

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A dusting or rub of chile on salmon adds a wonderful flavor. Pan searing or grilling works equally well. If the weather is not conducive to grilling or if you are in a hurry, pan searing is ideal. If using a seasoned skillet, omit the oil.


Cooking MethodGrilling, Pan-frying



OccasionCasual Dinner Party

Recipe CourseMain Course

Dietary ConsiderationDiabetic, Egg-free, Gluten-free, Halal, Healthy, Kosher, Lactose-free, Low Calorie, Low Carb, Peanut Free, Soy Free, Tree Nut Free


MealDinner, Lunch

Taste and TextureFruity, Herby, Hot & Spicy, Savory


  • 1 tablespoon ground mild red chile
  • 1 teaspoon sugar
  • About ½ teaspoon salt
  • ¾ pound fresh boneless salmon fillet
  • 1 tablespoon vegetable oil
  • 1 cup Mango Salsa


  1. In a small bowl, combine the chile, sugar, and salt. Cut the salmon into 2 pieces. Rinse, and then pat dry with a paper towel. Rub the chile mixture evenly over the salmon.

  2. Add oil to a heavy unseasoned skillet (see Note). Sprinkle with a little salt. Place over medium-high heat until hot. (A sprinkle of water will dance in the bottom of the pan when it is hot.) Sauté the salmon for 3 to 5 minutes per side until crisp and brown on the outside and still moist and bright pink on the inside. Serve on a light pool of salsa.


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I love salmon, but I usually just bake it. I'm looking for something new and I think I'll try searing it!


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