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Pan-seared Texas Tandoori Salmon


  • 1 lb salmon filets, skin on
  • 3 tablespoons Texas Tandoori rub
  • 1.5 tablespoons canola oil
  • 2 tablespoons lemon juice or 1 medium lemon squeezed
  • 1 tablespoon Morton kosher salt
  • 1 tablespoon canola oil


  1. Mix Texas Tandoori rub, canola oil, lemon juice, and kosher salt.
  2. Marinate salmon in the mix for 15-30 minutes
  3. Add oil and heat pan to medium-hot.
  4. Once you start seeing smoke, add the salmon skin side down. Gently press down on the salmon for about 20 seconds so skin doesn't curl up
  5. Cook skin side down for 5-6 minutes (or until salmon is cooked 2/3rd of the way up).
  6. Flip and cook for an additional 2 minutes.
  7. Remove from pan and enjoy.

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