Seared Lemon Salmon Cinnamon (Printable Version)

Tender salmon infused with lemon zest and cinnamon, quickly seared for a flavorful meal.

# Ingredient List:

→ Seafood

01 - 4 salmon fillets (about 6 oz each), skin on or off

→ Marinade & Seasonings

02 - 2 tablespoons olive oil
03 - 1 tablespoon freshly squeezed lemon juice
04 - Zest of 1 lemon
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon salt

→ Garnish (optional)

10 - Lemon wedges
11 - Fresh parsley, chopped

# How to Make It:

01 - Pat salmon fillets dry with paper towels to ensure proper searing.
02 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, cinnamon, smoked paprika, garlic powder, black pepper, and salt until fully incorporated.
03 - Brush the marinade generously over both sides of each salmon fillet, ensuring even coverage.
04 - Place a large non-stick or cast-iron skillet over medium-high heat and allow it to get thoroughly hot.
05 - Arrange salmon fillets in the hot skillet, skin-side down if using skin, and cook without moving for 4–5 minutes until a golden crust forms.
06 - Carefully flip each fillet and cook for an additional 3–4 minutes, or until the salmon is just cooked through and flakes easily when tested with a fork.
07 - Remove skillet from heat and let the salmon rest for 2 minutes to allow juices to redistribute.
08 - Transfer salmon to plates and serve warm, garnished with fresh lemon wedges and chopped parsley if desired.

# Expert Advice:

01 -
  • The cinnamon creates this incredible warmth that balances the lemon's brightness perfectly
  • Ready in under 25 minutes but tastes like something from a restaurant
  • The spice blend works magic on any fish, not just salmon
02 -
  • Dry your salmon thoroughly before adding any marinade, or the spices will slide right off
  • Do not move the fish around while it sears, that crust needs time to form properly
  • The fish continues cooking after you remove it from the pan, so pull it slightly before you think it is done
03 -
  • Warm your lemon slightly before squeezing to get every last drop of juice
  • If your cinnamon is older than six months, buy fresh, it makes a huge difference here
  • Room temperature salmon cooks more evenly than cold from the fridge

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