We Are Giving Away Two Bittman Sampler Boxes From Sitka Salmon Shares

It's a 4.5-pound box of wild salmon and Pacific cod worth $130

Yesterday, we introduced you to the Bittman Sampler Box from Sitka Salmon Shares. Today, we’re giving two lucky subscribers the chance to win a Bittman Sampler Box: 4.5 pounds of gillnet-caught sockeye salmon from Haines, Alaska, along with Pacific cod from Juneau, Alaska — a $130 value. We’ll draw names on Friday, October 28, so keep an eye on your inbox.

Consider becoming a member today for subscriber benefits such as special access to all content, seasonal recipe bundles, the Mark Bittman recipe archive, members-only discounts on products like the Always Pan, Burlap & Barrel spices, New West Knifeworks, and more.

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In the event that you’re not sure what to do with wild salmon this great, here’s Mark’s favorite recipe for all subscribers — plus a handful of other terrific recipes for members. Have a favorite salmon recipe? Let us know in the comments.

Thank you so much for your continued enthusiasm and support.

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Four Spice Salmon

Photo: Tyson Fick

I was on a call with the team and they asked, “what’s the one recipe we should run to get people excited about cooking wild salmon?” Of course, it’s always impossible to pick THE ONE, but this recipe, adapted years ago from the New York chef Katy Sparks, is easily one of my favorites. You start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin, and nutmeg, and then brown them in a very hot pan so the spices form a crust. Flip once, and that’s it. For the best results, use fillets of equal sizes, cook them to medium-rare, and use freshly ground spices. If you have only pre-ground, be sure they haven’t gone stale sitting in your cabinet too long.

Makes: 4 servings
Time: 20 minutes

Ingredients

• Four 6-ounce skinned salmon fillets

• Salt and black pepper

• 1 tablespoon coriander seeds or ground coriander

• 1/4 teaspoon whole or ground cloves

• 1 1/2 teaspoons cumin seed or ground cumin

• 1 teaspoon freshly grated nutmeg

• 2 tablespoons peanut oil, grape seed, or other neutral oil

Instructions

1. Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.

2. Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.

3. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.

Mark's Best Salmon Recipes