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Spiced Salmon with Yellow Peppers

Scott Phillips

Servings: two.


  • 1 tsp. minced garlic
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • 1/2 tsp. ground cumin
  • Kosher salt and freshly ground black pepper
  • 1-1/2 Tbs. olive oil
  • 3/4 lb. salmon fillet (skin on), cut into two pieces
  • 1 small yellow bell pepper, cored, seeded, and cut into 1/4-inch strips
  • 1/4 cup fresh orange juice

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 120
  • Sodium (mg): 580
  • Carbohydrates (g): 8
  • Fiber (g): 2
  • Protein (g): 44


  • In a small bowl, combine the garlic, oregano, paprika, cumin, 1/2 tsp. salt, and a couple of grinds of pepper. Spoon out a heaping 1/2 tsp. of this spice mix and set aside. Stir 1 tsp. of the oil into the remaining mix to make a paste. Pat dry the salmon fillets and rub the paste on the top of the fish (but not on the skin side); set aside.
  • Heat 2 tsp. of the oil in a nonstick skillet over medium heat. Pile in the bell pepper strips and sauté, stirring or tossing a few times, until they begin to brown and soften, 8 to 10 minutes. Remove and set aside. Return the pan to mediumhigh heat. Pour in the remaining 1-1/2 tsp. oil; when it’s hot, set the salmon in the pan, spiced side down, and sear for 3 to 4 minutes. Flip the fillets, cover the pan, and cook until the salmon is done to your liking (4 to 5 minutes for medium); make a slit in the center of the fillet to check. Transfer the salmon to serving plates and return the pan to high heat. Add the sautéed pepper, orange juice, and reserved spice mix and cook, stirring a few times, until the juice is reduced to a syrupy consistency, 3 to 4 minutes. Spoon the pepper strips and juices over the salmon and serve.

Serve with jasmine rice or orzo tossed with herbs.


Rate or Review


  • hsiaochen | 07/05/2013

    Enjoy the slight sweetness of the orange juice and pepper with Salmon

  • MarMaria | 07/09/2010

    This is very flavorful. I added more garlice as I love garlic. My daughter wasn't fond of the sauce. Good thing I didn't pour it over the fish. However, my boyfriend enjoyed his meal thoroughly with the sauce. So did I. For sides I prepared a Florentine Rice w/ Red peppers and Elotes. I will make this again.

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