Spice Broiled Salmon with Green Apple Salad

Spice Broiled Salmon with Green Apple Salad #easy #recipe

Looking for a salmon recipe for a holiday meal? Look no further! This Spice Broiled Salmon with Green Apple Salad is so easy to make, even for a crowd. The Middle Eastern-inspired spice blend melts together with the brown sugar under the broiler, producing a gorgeous caramelized golden-brown crust. A crisp green apple and cucumber salad is served on top, giving the dish an unexpected freshness that goes really well with the spice crust. This recipe has some nice symbolism to it for Rosh Hashanah; the salad contains apples and honey, two traditional foods for the holiday. Likewise, the crust has a bit of brown sugar in it for sweetness. We eat sweet foods during Rosh Hashanah to signify our hope for a sweet new year. It also works for Passover, depending on your personal dietary restrictions (some Jews consider cumin kitniyot).

The majority of the prep time in this recipe comes from chopping up the green apple salad, which is spooned over the fillets after they are broiled. You can make the salad a few hours before serving; it’s best made the same day, but can be made a day ahead if you’re willing to sacrifice a bit of crispness. The lemon juice will keep the apples from oxidizing and turning brown.

Here’s a quick tip that will maximize flavor– if you have a spice grinder, grind the coriander from whole seeds, as it will retain a lot more of its flavor than using pre-ground coriander. All spices taste better when ground fresh, however it’s particularly important with coriander if you can swing it. You can use a coffee grinder to grind your spices, just be sure to wash the grinder well before using (so you don’t get a coffee flavor on your salmon crust).

You don’t have to reserve this recipe for Rosh Hashanah. It’s great all year round, and easy enough to work into your weekly meal rotation. Enjoy!

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Spice Broiled Salmon with Green Apple Salad #easy #holiday #recipe

Spice Broiled Salmon with Green Apple Salad

Salmon Ingredients

  • 6 boneless skinless salmon fillets
  • 2 tbsp dark brown sugar
  • 1 tbsp ground coriander (fresh ground with a spice or coffee grinder is best)
  • ½ tsp kosher salt
  • ½ tsp ground allspice
  • ½ tsp ground ginger
  • ¼ tsp ground cumin
  • ¼ tsp ground cinnamon
  • 1/8 tsp turmeric
  • Cooking oil spray

Green Apple Salad Ingredients

  • 1 cup green apples, peeled and seeded, diced small
  • 1 cup Persian cucumber, seeded, diced small
  • 1 ½ tbsp freshly squeezed lemon juice
  • 2 tsp fresh mint, chopped
  • 1 ½ tsp honey
  • Pinch of kosher salt
Prep Time: 20 Minutes
Cook Time: 4 Minutes
Total Time: 24 Minutes
Servings: 6
Kosher Key: Pareve

To Make Green Apple Salad

  • Place ingredients in a small mixing bowl and stir to combine. This salad is best if made right before the salmon is cooked to preserve the crispness of the apples and cucumber; if you're not overly concerned with crispness, you can make this up to a day ahead and store in the refrigerator till ready to serve. The lemon juice will keep the apples from browning.
  • Spice Broiled Salmon with Green Apple Salad #easy #holiday #recipe

To Make Spice Broiled Salmon

  • Preheat broiler to high. Combine sugar, salt and spices in a medium mixing bowl. Pat salmon filets dry and set aside. Fill the bottom of a baking dish with the spice rub. Dip top side of each salmon filet into the rub to coat with a thin, even layer of spices. Only one side should be coated.
  • Spice Broiled Salmon with Green Apple Salad #easy #holiday #recipeLine a baking sheet tray with foil and grease the foil with nonstick cooking oil spray. Place the filets on the foil-lined sheet tray, spiced side facing up. Spray the tops of the filets with a light layer of cooking oil spray. Broil on high about 6 inches below the broiler for 4-6 minutes, or to desired doneness. The tops of the filets should look slightly caramelized and glistening. Cooking time will vary based on the thickness of the filet; don't overcook or the salmon will become dry.
  • Use a slotted spoon to top each piece of salmon with a scoop of the Green Apple Salad (the slotted spoon will keep excess liquid from soaking the top of the filet). Serve immediately.
  • Make ahead tips: prepare spice rub up in advance and store in a sealed container. Make the salad a day ahead; it will be a bit less crisp than it would be fresh, but the flavor will be just fine.
  • Spice Broiled Salmon with Green Apple Salad #easy #recipe

Comments (79)Post a Comment

  1. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Thank you so much for your reply. Per your recommendations, I made this with a turkish apricot and green olive couscous, honeyed baby carrots and your arugula and asparagus salad. All were a complete hit, even with the kids! Your recipes are delicious, simple to follow and inspirational :-)

  2. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I made this Tuesday night and had the leftovers Wednesday. My dinner guests loved it! It’s a great combination of sweet and spice. I didn’t dredge the fish in the spices tho, I just put the fish in the pan and kind of used the spices as a rub. I cooked the fish skin-on, it was fine. I also put the sugar and spices in a food processor to blend them before putting on the fish, as the brown sugar tends to clump a bit. YUMMY! Tori, you did it again!

  3. This sounds wonderful and plan on making soon. I just this weekend your pumpkin challah and it was wonderful! A family member made it and now I will be making for my family. She turned around and made your bread pudding ith what was leftover. We all attacked it and it was gone in minutes. Another dish to add to my repertoire! Thank so much for your time and recipes.

  4. I’ve had this recipe on my fridge for several weeks (my holding area for “must try” recipes) and I’m looking forward to having it for dinner tonight. A fun aside… a few minutes ago, I Googled for an efficient way to cut up cabbage (making coleslaw for the hubby) and clicked on a link. Thought the site looked “familiar”… scrolled up, and there you were again. Thanks for helping me out twice in one day!

  5. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Oh my!
    Pinned this one immediately – always looking for new roasted/baked salmon recipes!
    Thank you and have a great week.

  6. Tori, one of my favorite things is a quick dish packed with flavor, and this is exactly that. The sweet and refreshing apple salad with punch of the spices is brilliant. Delish!

  7. Love so many of your recipes. Your instructions with pictures make everything easy and non fail. have question on salmon recipes.
    Green apple spiced made last year for Yom Kippur dinner. This year wanted to make pomegranate molasses salmon for Rosh Hashanah lunch, Why is green apple salmon skinless Does it make a difference if using with skin? If I remember I used with skin put in hot pan skin down for A 1or 2 minutes and then immediately under broiler. Need tips to make ahead. Can I brown one side like several hours before and then finish cooking just before serving? Serving 14 people

    1. Hi Sandra, I made the green apple spice broiled salmon skinless because of the apple salad, so that you could take whole bites of salmon with salad without the skin interfering. On the pomegranate salmon it doesn’t really matter if you use skin on or off; skin on will make the fillet a little more “stable” and less prone to crumbling/breakage, but otherwise it doesn’t really matter. I’m not sure about browning the fish ahead of time– 30-45 minutes ahead might be ok, but longer than that and I would start to worry about spoilage. You should definitely finish the salmon just before serving if possible.

  8. Good - 3 starsGood - 3 starsGood - 3 starsGood - 3 starsGood - 3 stars
    Hello!

    I make this recipe for the past Rosh Hashana and wonder if I did something wrong. First, it looked gorgeous, just like the photos. I thought it was going to be an explosion of flavor but I found everything really subtle. I mean, the spice crust had to be directly against my tongue for any taste to register. One member of my family asked if I used any flavoring at all.

    Now, I wasn’t able to spray the crust with the cooking spray as we often don’t have that as our cookware says not to use it. Was that a critical step? Do you need to use the cooking spray on the spice crust to get the caramelization of the spices?

    I love the look and idea of this recipe, but want to up the flavor somewhat. Thank you!

    1. Hi Ilari– the spray oil step is important because it moistens the spices prior to broiling and allows them to “crisp” beneath the broiler; this step also enhances the flavor of the spices. That said, the spice blend should have a lot of flavor even without the oil. As you can see, other readers have commented on just how flavorful this recipe is. My guess is that you may have used old or lower quality spices, which don’t naturally have as much flavor. You might try buying fresher spices and/or grinding whole spices for more flavor. You might also try dredging the whole salmon fillet in the spices a couple of hours before broiling as a dry rub marinade to up the flavor. Hope it turns out better for you next time!

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