Creole Comfort 

Weeknight salmon gets the rub 

| Recipes | Rebekah Peppler

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


In an attempt to create a full-flavored yet stress-free weeknight meal for his family, James Boyce, the chef-owner of Alabama's new Commerce Kitchen, created this dish with his toaster oven in mind. Although the recipe now calls for a conventional oven, Boyce continues to coat the salmon in a smoky, herby rub and serves it alongside buttery rice and a bright salad as contrasts to the salmon's concentrated flavors. Whether it's made in a toaster or conventional oven, this dish is a treasure for a busy cook.

Creole Spiced Salmon

Yield: 4 servings

Cook Time: 30 minutes

  • 3 tablespoons smoked paprika

    2 tablespoons garlic powder

    2 teaspoons celery seeds

    2 teaspoons dried oregano

    2 teaspoons dried thyme

    Kosher salt and freshly ground pepper

    1 cup basmati rice

    1 tablespoon butter

    1½ cups water

    Four 8-ounce salmon filets

    ¼ cup plus 1 tablespoon extra-virgin olive oil

    2 tablespoons red wine vinegar

    2 cups mixed salad greens


1. Make the Creole spice blend: Whisk together the paprika, garlic powder, celery seeds, oregano, thyme, 2 tablespoons of salt and 1 tablespoon of pepper and reserve. (Leftover seasoning will keep for up to 6 months.)

2. Make the rice: Melt the butter in a medium saucepot over medium heat. Stir in the rice and cook, stirring, for 2 minutes. Add the water and 1 teaspoon of salt and bring to a boil. Reduce the heat to low, cover and simmer for 18 minutes or until the water is absorbed.

3. While the rice is cooking, preheat the oven to 425°. Lightly coat the salmon and a baking sheet with 1 tablespoon of the olive oil. Place the salmon, skin side down, on the oiled baking sheet and sprinkle the fish with 2 tablespoons of the Creole spice blend. Bake for 10 to 12 minutes, until the salmon is medium rare and flakes easily.

4. While the salmon bakes, in a medium bowl whisk the ¼ cup olive oil with the vinegar and season with salt and pepper. Add the salad greens and toss gently.

5. Fluff the rice with a fork and divide it among the 4 plates. Top each with a salmon filet and a handful of greens. Serve immediately.

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