Southwestern Salmon

Today’s recipe features broiled salmon (once again – but, hey I can’t help loving the fish!); this time with a kick. The colorful seasoning mix is as pretty as it is flavorful, and the resulting fish is crisp, juicy and delicious. Pair with southwestern rice pilaf and chilled white wine for a super spectacular salt free meal.

Serves 4.

SODIUM CONTENT: 69.3 mg per serving


1/2 T. olive oil
1 t. dried cilantro
1 t. ground cumin
1 t. ground paprika
1/2 t. freshly ground black pepper
1/2 t. ground coriander
1/8 t. ground cayenne pepper
4 boneless, skinless salmon fillets (about 1-1.5 lbs.)


Preheat broiler and move rack to the top-most position in the oven. Brush the bottom of a 9 x 13-inch casserole pan with the olive oil and set aside.

Measure the seasonings into a small bowl and mix well to combine. Place a salmon fillet on a plate and sprinkle a quarter of the seasoning mixture over top. Using your fingers, gently press and rub the mixture into both sides of the fish, turning it over and pressing the fillet down on the plate as necessary to pick up all of the mix. Place the fillet in the prepared pan, then repeat the process with the remaining fillets and seasoning mix. Once all of the fillets have been coated, place the pan on the top rack in the oven and broil 5 minutes. Remove pan from oven, gently flip the fillets, then return to the oven and broil another 3-4 minutes. Remove pan from the oven and serve immediately.

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