Cinnamon and thyme, you say?! Strange! At least that’s what I thought when I first saw it. I’m always Googling “unique flavor combinations” to find new ways to use herbs, seasonings, and flavors. You’d be surprised to see the things on those lists… flavor combinations that you would never think of on your own. This is one of the more tame combos, but, there’s a few “eccentric” ones I’m looking forward to trying. You know, the kind of flavor combinations you only find in a wacky, hip, NYC molecular gastronomy restaurant. This may not be molecular gastronomy, but, I can assure you it’s perfectly smoky and perfectly delicious. Not to mention, SUPER EASY!
I’ve gotten to the point where I only broil my salmon, now. It keeps the fish moist and flakey and, uh, HELLO!?, it only takes 2-3 minutes! Whaaaat!? Only 2-3 minutes for fish, you say?! Yes. I DO say! We’ve (personally) grown to prefer sweet & smokey salmon preparations, but, the cinnamon in this rub lends a sweet & smokey flavor without having to add too much additional sweetener. Cinnamon naturally “sweetens” up any dish, without actually doing so! If you don’t have fresh thyme, dried thyme should work, although, be mindful that dried thyme has very little flavor. Either way, most everyone has the ingredients for this no-brainer salmon recipe in their pantry on any given day.
- 2-4 wild salmon fillets
- Maple syrup OR hot honey (preferably raw) for brushing fillets
- Freshly ground black pepper
- 2 tsp coconut sugar
- ¾ tsp sea salt
- ½ tsp coriander
- ½ tsp cumin
- ½ tsp cinnamon
- ½ tsp thyme
- ¼ tsp garlic powder
- ⅛ tsp ground cloves
- Preheat broiler.
- Brush salmon fillets with a good bit of maple syrup or heated honey, then, season fillets with freshly cracked black pepper.
- Combine remaining seasonings and liberally sprinkle onto each fillet.
- Place in a baking dish or on a parchment lined baking tray for 2-3 mins, depending on thickness of fillets. (I usually aim for 3 mins max)
- WATCH YOUR FISH! Salmon can overcook very quickly in the broiler.