Cocoa Coffee Rubbed Salmon

Cocoa Coffee Rubbed Salmon will transform the way you prepare fish. I have been in a salmon rut lately, regularly cooking it in parchment paper with a little lemon and butter. It is great this way, but I wanted to spice things up (literally).

#Choctoberfest is such a good time of year to experiment with chocolate. I knew I wanted to make something savory, so decided I would see how salmon fared with a little cocoa coffee rub. Plus, I have a full spice cabinet from a summer filled with canning and preserving. (Yes – I do have three types of paprika lurking on a shelf. And I promise I used ¼ teaspoon from each at some point this summer to make chutney or something similar).

So – cocoa coffee rubbed salmon to the rescue! I blended cocoa, finely ground coffee, ancho Chile powder, smoked paprika, roasted garlic powder, salt, and pepper and rubbed the heck out of a salmon fillet.

On a side note, I signed up for the Port Orford Community Supported Fishery this year. The CSF is kind of like a CSA, only you get to choose what kinds of fish you want from what is fresh at the dock. I have totally stocked up on salmon and albacore tuna, all sustainably fished off our beautiful Oregon coast. The salmon is so perfect – sashimi grade, so great for poke, and absolutely like butter when it is cooked.

But back to the point: cocoa coffee rubbed salmon is positively amazing! It is the best blend for blackened salmon. I baked it in a cast iron skillet until it was just opaque and easily flaked with a fork. I did not add anything to it but the rub. One pound of salmon lasted me for lunch for two days. I’m a big fan of salmon salad, so served it with local farm greens and late season radishes and a dash of ranch dressing.