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Crispy pan-fried salmon fillet with smoky zaatar spice rub served on a white plate

Crispy Pan-Fried Salmon with Smoky Zaatar Spice Rub

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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 2
Calories 340 kcal

Ingredients
  

  • 2 salmon fillets approx. 170g / 6 oz each, skin-on
  • 1 tbsp olive oil or avocado oil
  • 1 tsp zaatar
  • ¾ tsp smoked paprika
  • ½ tsp Old Bay seasoning
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp chili powder

Instructions
 

  • Pat salmon fillets completely dry with paper towel. This is the key step for a good crust.
  • Mix all spice rub ingredients together in a small bowl. Press the rub firmly onto the flesh side (and skin side if desired) of each fillet.
  • Heat oil in a skillet over medium-high heat until shimmering.
  • Place salmon skin-side down. Press gently with a spatula for the first 30 seconds to prevent curling. Cook for 5–6 minutes without moving, until the flesh turns opaque about two-thirds of the way up the sides.
  • Flip and cook for 1–2 minutes more. Remove from heat while the very centre still looks slightly underdone.
  • Rest for 1–2 minutes before serving.

Notes

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). For a milder heat, reduce or omit the chili powder.

Nutrition

Calories: 340kcalCarbohydrates: 2gProtein: 39gFat: 19gSodium: 320mgFiber: 1g
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