From inthekitchenwithkath.com
(Adapted from the recipe in Tom Douglas’ Seattle Kitchen)
I made the full recipe of the spice rub but only used half of it since I only had 3 fillets instead of 6. I saved the other half in a small jar for a future meal.
Serves 3
Salmon Spice Rub
3 tablespoons maple sugar (or use firmly packed brown sugar as Tom does)
2 tablespoons smoked paprika (or regular paprika if you can’t find smoked)
2 teaspoons kosher salt
1½ teaspoons freshly ground pepper
1 teaspoon chopped fresh thyme
Three 6 or 7-ounce salmon fillets
Oil for the pan (I used grapeseed oil.)
1. Preheat the oven to 350˚.
2. Combine the five ingredients for the spice rub. Set half of it aside for another meal.
3. Preheat an oven-proof skillet over medium-low heat.
4. Just before you’re ready to cook (not more than 5 minutes before), sprinkle the remaining spice rub over the salmon. Gently press it on with your fingers so it will adhere well.
5. Heat the oil in the pan. Add the salmon, flesh-side down. Cook for a minute or two until the spice rub has caramelized.
6. Flip the fillets over and put the pan into the preheated oven and cook for about 8 minutes, until the salmon is done to your liking. (Timing will depend on the thickness of your fillet. The general rule of thumb is about 10 minutes for every inch of thickness.)