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Tuscan Salmon

"Grilled (or broiled) salmon with an Italian flair."

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Prep Time: 15m

Cook Time: 10m

   

Servings: 4  

 
 
  • 5.0000

The combination of spices really gave the salmon a lovely flavor. I broiled the salmon and they were quite thin fillets so I almost, but not quite, overcooked them. Next time I make this recipe I will put a very thin layer of moyo on the fish then.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 2 teaspoons Italian seasoning (which includes at least some rosemary, basil and oregano)
  • 1 teaspoon paprika (sweet paprika)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon. ground fennel
  • 1 1/4 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 4 fillets (24 ounces) salmon (skin on preferred 6 ounce each)
  • 4 teaspoon olive oil (extra-virgin)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Prepare outdoor grill (or preheat broiler).

Step 2

Combine all ingredients except salmon and oil in a bowl.

Step 3

Brush each fillet (on both sides) with 1 teaspoon oil. Press spice mixture on skinless side of salmon. Let stand 15 minutes.

Step 4

Place salmon skin side up on grill grate. Cover and cook 3 minutes. Flip and cook, skin side down, 5 minutes more or until done. (or on a rack of a broiler pan. Cook under broiler 3 minutes and turn fish skin side down and continue cooking until done.)

Step 5

Remove from grill (or broiler) and serve.

  Nutritional Facts
 
 
  • Serving Size: 1 (178.3 g)
  • Calories 289.1
  • Total Fat - 14.3 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 90.1 mg
  • Sodium - 627.6 mg
  • Total Carbohydrate - 1.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.1 g
  • Protein - 36.6 g
  • Calcium - 34 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg
  Reviews
 
 
3 reviews

This is really fabulous salmon. I used just one filet (no skin) and didn't have ground fennel so used whole seed fennel. But otherwise I followed the recipe exactly. I broiled the fish in the oven, 3 minutes and then flipped it over and did 3 more minutes. It was a little rare for me in the middle, so I would add a couple of more minutes of cooking (8-10 minutes total). I ate about 2/3 of the filet and saved the most rare sections to flake and eat leftover tomorrow, cold. I love cold cooked salmon too. I did go heavy on the spices on one side...totally personal preference.

 

Review by karenstl

I used a thinner salmon filet so I followed the previous reviewers instructions and added a light coating of mayo to this and it worked out great. I cooked the fish for 3 minutes on one side and 2 minutes on the other. Great flavours!! Thanks for sharing.

 

Review by QueenBea

The combination of spices really gave the salmon a lovely flavor. I broiled the salmon and they were quite thin fillets so I almost, but not quite, overcooked them. Next time I make this recipe I will put a very thin layer of moyo on the fish then add the spices, this will seal the fish and keep it moist. Will make the recipe again thanks Mikekey

 

Review by Bergy