BBQ Cumin Salmon Fillet

Prep 2 hr · Cook 20 min

A flavorful and juicy salmon fillet seasoned with a variety of spices, cured, and then baked or barbecued.

1 salmon fillet, skin on
black pepper, finely ground

Select a fresh salmon fillet, put it on a foil paper with meat side up

1 tsp (6 g) salt
Sichuan pepper
ground cumin
brown sugar
hot spicy powder (optional)

Sprinkle and wipe the flavors (salt, Chinese pepper powder (or black pepper), cumin powder, brown sugar, and optionally hot spicy powder) to the surface of the meat

Cure the meat in the refrigerator for a couple of hours or one night

mayonnaise

Before baking or BBQ, wipe a layer of mayonnaise cover the surface of the meat.

Then, bake the fish for 8-10 minutes at a preheated oven of 400 F, then switch oven to broil until the mayonnaise changes to a golden brown color, which usually takes 5-10 additional minutes.

Alternatively, for BBQ, the time should be about 15 minutes when the temperature is around 500-600F with the oven cover is closed.

Notes

You can vary the amount of salt based on the size and thickness of the filet, usually one level spoon of salt for one filet.
Chinese pepper powder may be known as Chinese prickly ash, Sichuan Pepper, or Chinese red pepper.
Wiping a layer of mayonnaise on the meat before cooking keeps water and fish oil in the meat during cook and makes it more juicy and tender.

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BBQ Cumin Salmon Fillet

Notes