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Chili-Rubbed Salmon

Photo: Ralph Anderson; Styling: Mary Lyn Hill
Yield 4 servings


  • 1 tablespoon chili powder
  • 2 teaspoons dillseeds
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon ground cumin
  • 4 (4- to 6-ounce) salmon steaks
  • 1/4 cup butter or margarine
  • Garnishes: fresh thyme sprigs, lemon zest

How to Make It

  1. Combine first 4 ingredients; press evenly over steaks.

  2. Melt butter in a large nonstick skillet over medium heat; add steaks, and cook 5 minutes on each side or until fish flakes easily with a fork. Garnish, if desired. Serve with lemon wedges.