Pepper- and Coriander-Coated Salmon Fillets Recipe

Pepper- and Coriander-Coated Salmon Fillets Recipe

  • 3 tablespoons chopped fresh Italian parsley
  • 3 tablespoons grated orange peel
  • 1/4 cup coriander seeds (1/2 ounce), coarsely crushed
  • 1 tablespoon (packed) dark brown sugar
  • 2 teaspoons coarsely ground black pepper
  • 6 6-ounce salmon fillets
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  1. Mix parsley and orange peel in small bowl. Mix coriander, brown sugar and black pepper in medium bowl. (Can be made 8 hours ahead. Cover separately. Chill parsley mixture. Store spice mixture at room temperature.)
  2. Sprinkle salmon with salt. Coat salmon on all sides with spice mixture. Melt 1/2 tablespoon butter and 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add 3 salmon fillets. Cook fish until crust is golden and center is just opaque, about 4 minutes per side. Transfer fish to platter. Tent with foil to keep warm. Wipe skillet. Repeat with remaining butter, oil and salmon. Spoon parsley mixture atop salmon and serve.
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