The key to this recipe is to use a really nice piece of salmon. Since the preparation is quite basic, the quality of the fish is critical. Bittman suggests purchasing a large center-cut piece that you can slice into four even steaks.
What I love about Bittman's take on salmon is the warm blend of spices and the versatility of the dish. You could pair it with an Indian-style couscous, a big Southwestern green salad, or even okra and grits. It's not saucy or overly fussy. It's just really good, memorable salmon. And it's as easy as mixing up a spice rub with spices you probably have on hand at home, heating a little oil in a pan, and cooking your filets for a few minutes. On any busy weeknight, that's just what the doctor ordered.
Try the Recipe: Four-Spice Salmon Recipe and Video
Related: How to Bake Salmon Filets
(Images: Megan Gordon)