1 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
4 – 4 ounces wild salmon fillets, skin on
- In a small bowl, combine paprika, ginger, cinnamon, cardamom, black pepper, and sea salt. Rub the mixture evenly on the tops of the salmon fillets gently pressing mixture into the flesh to adhere.
- Heat a grill pan on medium-high heat and lightly coat with a little coconut oil or other fat of choice (you won’t need much because salmon is already a oily fish). Add salmon, skin side up, and cook for 2 minutes. Turn and cook skin side down, until salmon is opaque throughout, about another 5 minutes. You can gently remove skin by using a spatula if you prefer.
- Serve salmon immediately alongside sides of choice.