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Ginger Salmon vs Spice Rubbed Salmon

Ginger Salmon vs Spice Rubbed Salmon

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Ginger salmon and spice rubbed salmon are two recipes I recently made, both with excellent flavours.  They are so simple to throw together, yet they taste like eating salmon in an expensive restaurant.

I’m back home and I’ve detoxicated and rested from the internet and the computer for a few days.  The trip was great and got a chance to see all my relatives.  I did not take many pictures during this trip as for some unexplained reason I was not in the mood of taking any.

The weather was great, the first two days and lots of people were swimming in the sea.  The rest of the days were cloudy but not cold.  We went out a lot but I must say that this time I was disappointed by the quality (and the prices) of the food we ate in restaurants as well as of the service.   Everywhere and I mean EVERYWHERE you cannot find a Cypriot waiter or a Cypriot salesman or a Cypriot to ask instructions is you are lost.  Cyprus is packed with foreigners and if you don’t speak English you’re a stranger in your own country.

That’s enough for complaining.  Since my last post was about salmon, I had some more salmon recipes I wanted to share with you, which I had prepared before I left.    My google reader has more than 200 posts and I have lots of e-mails to read, so I will do my best to visit you all in the next couple of days.

Both recipes come from Equal Opportunity Kitchen, where mother and daughter share the blog.   Psychgrad is  Giz’s daughter,  who is getting married soon, so check out her Tried Tested and True, Wedding Edition Event and send her your best recipes.    A Greek proverb says “The apple will fall under the apple-tree” and what I mean with the proverb is that Psychgrad has surpassed her mother and is a great cook.  You will not know which of these two recipes you will want to try first.  “R” you are a very lucky man!!

Both recipes are very healthy and if made into smaller, bite size portions would be perfect for the Event A Healthy Bite, hosted by Rachana, of The Gourmet Launchpad, so I’m sending them over to her.

Recipe 1:

Salmon with cabbage salad image

When I read her first recipe I knew immediately that we would love it.   However when I made the recipe I did not have any Dijon Mustard, so I made a twist of her recipe and I added grated ginger.  I suppose it must be a totally different taste but the end result was delicious.  Trying to eat healthier, I served it with a very simple but so delicious Greek salad called Lahanosalata.

Baked Ginger Salmon

Preparation time:  15 minutes

Baking time:   30 – 40 minutes

Serves:  3


  • 2 salmon fillets
  • 1/4 cup of olive oil, divided
  • 2 – 3 cloves of garlic
  • 1 tablespoon honey
  • 2 teaspoons grated fresh ginger
  • 4 teaspoon chopped parsley and dill
  • Salt and pepper
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped pecans


In a food processor blend 3/4 of the olive oil with garlic.   Empty in a big bowl and mix with honey,  ginger, salt and pepper, parsley and dill.

Marinate salmon fillets with the olive oil mixture for one hour.

Cover with breadcrumbs and place in a baking tin brushed with the  remaining olive oil.

Preheat oven at 180C degrees and bake 15 to 20 minutes on each side, until the fish flakes easily with a fork.

Recipe 2:

spice rubbed salmon image

We loved the first recipe so much that when Psychgrad posted another Salmon recipe I was sure this one would be a hit for my family as well.  The first time I served it with Black eyed peas patties and taco sauce and the second time with Falafel and tyrokafteri.

Spice Rubbed Salmon

Preparation time:  15 minutes

Baking time:   10 – 15 minutes

Serves:  4


  • 2 tbsp mustard seeds
  • 2 tbsp coriander seeds
  • 1 tbsp brown sugar
  • 2 tsp sea salt (I added less salt)
  • 4 salmon fillets
  • 2 tbsp olive oil
  • 6 – 7 black peppercorns


  1. Preheat the oven to 450°F/220°C
  2. Coarsely grind coriander, mustard seeds, pepper corns, salt and sugar in a coffee grinder or with a mortar and pestle.
    Sprinkle the spice mix on the salmon fillets and let the spices infuse the fish for a while.
  3. In a sauteing pan or an oven-proof skillet (one that can sustain high heat), heat the oil over medium heat on top of the stove. Brown fillets on top and bottom for 1-2 minutes per side. Take care not to burn the spice crust.
  4. Transfer the skillet to the oven and roast for 5-8 minutes or until the fish is cooked.


Kopiaste and Kali Orexi!

signature Ivy

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Friday 13th of February 2009

Welcome back. Both of those salmon dishes look great!


Thursday 12th of February 2009

Ginger and salmon are a wonderful pairing. Greeks do enjoy their salmon...healthy fish and versatile.


Wednesday 11th of February 2009

You did justice to both recipes Ivy and when I see them on your blog they interest me all over again. And you're right about Psychgrad surpassing me in cooking skill - she does a great job.


Wednesday 11th of February 2009

Thank you for your kind words, Ivy! You're too nice. I was thinking of the idiom Hopie used, but thought it was funny that they have somewhat opposite meanings. I'm glad you liked the recipes. I've been craving salmon this week, so I'll likely add another dish to next week's menu. I should forward this link to R. He complains too much about dishes rather than enjoying the food.

I like your first step with the dishes. What is in the mix? Lemon, parsley and olive oil?

Welcome back home. Despite your experience with the quality, the food from your trip looks delicious.


Tuesday 10th of February 2009

Your salmon dishes look delicious! I made salmon last week but I only baked it sealed in aluminum foil with some oil, lemon, capers and parsley and it turned out okay. I wish I would have taken your route ... :)

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