Culinary Institute of America Recipe
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Seared Salmon with Moroccan Spice Crust

Crispy, Juicy, Easy

Searing brings out the best in fresh salmon. Watch our technique video to learn how to cook and sear salmon >

Seared Salmon recipe by The Culinary Institute of America



Makes 4 Servings

  • 1 teaspoon coriander seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon anise seeds
  • 1 teaspoon black peppercorns
  • 3 tablespoons light sesame oil
  • Four 6-ounce salmon steaks
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste


  1. Coarsely grind the coriander seeds, caraway seeds, anise seeds, and black peppercorns in a spice grinder or mortar and pestle.
  2. In a bowl, combine the spice mixture with the sesame oil and mix well.
  3. Season the salmon steaks with salt and pepper.
  4. Rub both sides of each salmon piece with a generous amount of the spice and oil mixture.
  5. Heat a pan large enough for all of the fish over medium-high heat.
  6. Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes per side. Serve at once.
 Per serving: 406 CALORIES, 34 g PROTEIN, 0 g CARBOHYDRATES, 0 g FIBER, 29 g TOTAL FAT (5 g saturated fat), 391 mg SODIUM, 100 mg CHOLESTEROL

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