Spice Rubbed Wild Salmon Fillet

An easy Spice Rubbed Grilled Wild Salmon recipe that fits a wild array of modern diets. Serve this grilled wild salmon with a simple salad or some cauliflower rice and you have a great light low carb meal that is clean eating and Keto compliant. This would also work for a Paleo Whole 30 diet, just be watchful of the sides. Tomatoes as shown in my salad may not work for some low carb diets.


After a somewhat hectic week, I found myself on Friday night in the midst of cleaning.  My daughter had already fallen asleep, so she wasn’t going to be factoring into my culinary plans for the evening.  I had purchased wild salmon earlier and needed a quick easy salmon recipe that I could make from ingredients I had on-hand.   I popped onto the Cooking Light website, and found a recipe for Cumin Dusted Salmon Fillets.

I liked the simple preparation and ingredients, but wanted to season a bit more aggressively, so for me the recipe morphed into Spice Rubbed Grilled Salmon, rather than the more subtle dusting of the original.  I also cooked the fish at a little higher temperature, and kept the skin on the fish, which I typically do with salmon, unless poaching.
This easy salmon recipe was fully plated and ready to eat in about 10 minutes.  I teamed the spice rubbed fish with a salad of sliced heirloom garden tomatoes and freshly picked sweet basil, drizzled with a little extra virgin olive oil and salt & pepper to taste.  A couple lemon wedges for the salmon,  a splash of good balsamic on the tomatoes and a nice glass of wine rounded everything out.  A nice fresh, quick easy plate for mom… and healthy too!

  • 1 tbs ground cumin
  • 1 tbs paprika
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 wild salmon fillets (leave skin on) 6-ounce each
  • 1/2 tbs olive oil
  • fresh lemon wedges
  1. Mix the cumin, paprika, salt & pepper in a small bowl.
  2. Generously coat both sides of the salmon with the spice rub.
  3. Put oil in a large nonstick skillet over med-high heat.
  4. Once hot add the salmon.
  5. Place the fish skin side up in the pan and sear (about 2 minutes), flip and cover. Reduce heat to med. Cook about 6 more minutes, until fish flakes, but is still moist in center.
  6. Serve with fresh lemon wedges.