Szechuan Salmon

habanero, healthy, Saint Lucifer Spice Company, Salmon, Spices, spicy, szechuan -

Szechuan Salmon

By: Saint Lucifer Spice 


  • ½-3/4 pounds salmon fillets cut into 2 inch X 5inch pieces, (2-3 pieces)
  • 1 tablespoon sesame oil
  • 1 tablespoon Szechuan peppercorns, crushed
  • 1 teaspoon black peppercorns, crushed
  • ½ teaspoon kosher salt
  • 2 teaspoons St. Lucifer Spice #11
  • 1 tablespoon low sodium soy sauce
  • 2-3 limes slices
  • 2 cups watercress or another leafy green, coarsely chopped


  1. Coat the salmon pieces with sesame oil on all sides along with dusting of kosher salt, cover and refrigerate for 2-4 hours.
  2. Grind or mortar and pestle Szechuan and black peppercorns, along with St. Lucifer Spice #11 to create rub.
  3. After 2-4 hours, take Salmon out of refrigerator.
  4. Sprinkle St. Lucifer Spice #11 and Szechuan peppercorn rub on top of the salmon pieces to desired amount.
  5. Allow the salmon to come up to temperature for about 30 minutes, before cooking.
  6. Heat oven for broil.
  7. Add a small amount of sesame oil to cast iron skillet, or any non-stick pan that is oven proof, on medium high heat.
  8. Place the salmon, skin side down, in the pan. Lightly cover with aluminium foil, allowing the sides to breath.
  9. Cook 5-7 minutes, or until you start to see the salmon cooked about half way up from the bottom of the skin.
  10. Remove from stove top, place in oven and broil, with the door cracked for about 3-5 minutes to sear the top.
  11. Remove from oven, salmon can be a little rare.
  12. Place over watercress, with a drizzle of lime and soy sauce.
  13. Add more St. Lucifer Spice #11 to taste!

Liquid error: Could not find asset snippets/relatedblogs.liquid

Leave a comment

Please note, comments must be approved before they are published