Southwest Soul Coffee Rubbed Salmon with Sriracha Aioli

I developed the Southwest Soul Coffee Rub because I was looking for something to add a depth of richness and caramelization to roasted, grilled or pan-seared meats, chicken, etc.  All of the recipes I found were filled with so many ingredients it boggled the mind.

What I came up with is a very simple, consistently good rub that is equally delicious on seafood as it is on a good rib-eye steak.  The key is to use it sparingly.  It takes only a light dusting, rubbed into whatever you’re using it on, shortly before cooking.  (Find it here)

In a Texas twist, meaning– NOT beef,  I decided to share with you my recipe for Southwest Soul Rubbed Salmon with Sriracha Aioli.  Salmon really stands up to the subtle richness of this rub and the rub also cuts that sometimes overpowering salmon thing (as my husband would say).  It is so easy to prepare and fabulous enough for company.

Side note: If you’re not a coffee fan, no worries. Though the rub smells of coffee when you open it, you will not taste coffee on your finished product.  You can also change up the rub by adding cumin, garlic powder, etc. if you like but trust me when I say, it’s not necessary.

Purchase our Southwest Soul Coffee Rub here…

Southwest Soul Coffee Rubbed Salmon with Sriracha Aioli

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Course Main Course

Cuisine Southern

Servings 2 People

Ingredients

  

Salmon

• 2 7 to 8 oz. Center cut portions of Salmon
• Good Olive Oil
• Valerie’s Thyme Southwest Soul Coffee Rub

Sriracha Aioli

• 1/2 cup Good quality mayonnaise such as Hellman’s or Dukes
• 2 tbsp Sriracha Sauce
• 1 tbsp Fresh squeezed lime juice (or more to taste)
• 1 tsp Organic Agave Nectar
• Pinch of good Kosher salt
• Pinch of freshly ground black pepper

Instructions

 

• Prepare Sriracha Aioli by mixing all ingredients together with a wire whisk until well incorporated and creamy. Refrigerate until ready to use. It can be prepared a couple of days in advance.
• For the salmon, preheat oven to 425 degrees.
• Using an oven-safe non-stick 10” skillet, heat over med-high heat for approximately 4 minutes.
• While the skillet is heating, pat your salmon fillets dry with a paper towel.
• Lightly brush the salmon with olive oil.
• Apply 1/2 tsp of rub per each side of both fillets. You do not want them coated in the rub, just lightly dusted. Rub the mixture in well so that sides, tops and bottoms are covered.
  
• Once the pan is ready, turn on your exhaust fan and place the salmon fillets skin side up in the pan.
  
• Cook the fish for exactly 2 minutes.
• DO NOT disturb the fish while they are cooking, so as not to interrupt the searing and delicious browning that’s happening!
• Flip the fish over to the skin side down and transfer pan to the oven (middle rack) for 8 minutes.
  
• Remove the fish to a warm plate and loosely cover with aluminum foil, allowing to rest for 5 minutes.
• To serve, place each fillet on plates and drizzle with sriracha sauce.
  

Notes

Tips:

• • I prefer a fattier salmon for this dish, such as Atlantic.

 

• • Be sure to ask your butcher for ‘center cut’ portions so they are a bit thicker and even in size. i.e., using a cut from the end of the fillet will provide thinner, uneven portions which will not produce the best outcome for this recipe.

 

• • You will need an oven-safe, non-stick pan, or a well-seasoned cast-iron pan for the salmon. I love my Calphalon non-stick 10 - and 12-inch skillets. I use them for everything, and they are oven-safe up to 500 degrees. I have done this recipe in my all-clad stainless-steel pan, but the cleanup is a real pain.

 

I adapted this cooking method from Ina Garten. It always produces a beautiful, crispy crust, and evenly cooked fish. It works very well even if just using salt & pepper to season your fish. Foolproof if you ask me!

• • I pour the Sriracha Aioli into an inexpensive squeeze bottle which allows you to drizzle over the fish with ease, creating a pretty presentation.

 

This sauce is also delicious on sandwiches or as a dipping sauce for any number of types of fried crudité such as onions or other vegetables. Keeps well in the fridge for a couple of weeks!