Recipe Database
Five Crusted Salmon
Five Crusted Salmon
1/4 cup off coriander seeds
1/4 cup of cumin seeds
1/4 cup of fennel seeds
1/4 cup white peppercorns
1/4 cup black peppercorns
4-6 pieces of salmon about 6-8 oz each canola oil

Lightly crush the seeds and peppercorns to open up the oils in the seeds. Wet the skin side of the salmon with water and dredge the skin in the spice mix. Heat about 1/4 cup of oil in a large skillet. Place the salmon in the pan skin side down and cover. Cook for about 6-7 minutes. Serve over steamed cabbage and bacon