St. Lucifer Szechuan Salmon

St. Lucifer Szechuan Salmon


  • 1/2 - 3/4 pounds salmon fillets cut into 2 inch x 5 inch pieces, (2 - 3 pieces)
  • 1 tablespoon sesame oil
  • 1 tablespoon Szechuan peppercorns, crushed
  • 1 teaspoon black peppercorns, crushed
  • ½ teaspoon kosher salt
  • 2 teaspoons St. Lucifer Habanero Table Spice
  • 1 tablespoon low sodium soy sauce
  • 2-3 limes slices
  • 2-3 cups watercress or another leafy green, coarsely chopped


  • Coat the salmon pieces with sesame oil on all sides along with dusting of kosher salt, cover and refrigerate for 2-4 hours
  • Grind or mortar and pestle Szechuan and black peppercorns, along with St. Lucifer Habanero Table Spice to create rub
  • After 2-4 hours, take Salmon out of refrigerator
  • Sprinkle St. Lucifer Habanero Table Spice and Szechuan peppercorn rub on top of the salmon pieces to desired amount
  • Allow the salmon to come up to temperature for about 30 minutes, before cooking
  • Heat oven for broil
  • Add a small amount of sesame oil to cast iron skillet, or any non-stick pan that is oven proof, on medium high heat
  • Place the salmon, skin side down, in the pan. Lightly cover with aluminum foil, allowing the sides to breathe
  • Cook 5-7 minutes, or until you start to see the salmon cooked about half way up from the bottom of the skin
  • Remove from stove top, place in oven and broil, with the door cracked for about 3-5 minutes to sear the top
  • Remove from oven, salmon can be a little rare
  • Place over watercress, with a drizzle of lime and soy sauce
  • Add more St. Lucifer Habanero Table Spice to taste

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