Saint 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 #11

  • 1 tablespoon low sodium soy sauce

  • 2-3 limes slices

  • 2 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 #11 to create rub

  • After 2-4 hours, take Salmon out of refrigerator

  • Sprinkle St. Lucifer Habanero Table Spice #11 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 #11 to taste

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