This recipe turns up often in Runner's World and it's also featured in my Runner's World cookbook published by Rodale's. It's usually recommended for the meal the night before a long run or race, but I think it would be good any time. It's fast and easy and absolutely exquisite. I've adapted it somewhat, for example I don't remove the skin on the salmon fillets but you could if you want to. Feel free to use less salt, but I think the abundance of salt in the recipe might make the dish. I haven't tried using coconut oil in place of the olive oil, but I plan to.
2 tablespoons dark brown sugar
1 1/2 teaspoons sea salt
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon mustard powder
4 salmon fillets (6 ounces each)
1 teaspoon olive oil
How to make it
Use your fingers to mix together the sugar, salt, pepper, cumin, and mustard in a small bowl. Press the sugar mixture evenly onto the top surface of the fish.
Heat the oil in a large nonstick skillet over medium heat. Cook the fish, rub side down, for 4 minutes or until the rub dissolves and darkens slightly (being careful not to burn). Flip the fish and cook for 3 minutes or until the fish is opaque.