Cumin-Roasted Salmon With Cilantro Sauce
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup cilantro, leaves and tender stems, chopped
- ¼cup finely chopped chives (from about ½ bunch)
- 1garlic clove, very finely chopped
- 1tablespoon distilled white vinegar
- ¼cup olive oil
- Kosher salt and black pepper
- 1¾teaspoons ground cumin
- ½teaspoon smoked paprika
- 2tablespoons olive oil
- Kosher salt and ground black pepper
- 1¼pounds skin-on salmon fillet
- 1lemon, cut into wedges, for serving
For the Sauce
For the Salmon
Nutritional analysis per serving (4 servings)
491 calories; 40 grams fat; 7 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 30 grams protein; 458 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you’ve reached the desired consistency.) Season with salt and pepper, and set aside.
- Step 2
Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
- Step 3
Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.
- Step 4
Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.
Private Notes
Comments
This was okay as written, but we preferred lime juice instead of white vinegar in the sauce,
The Canadian rule for cooking salmon is 10 minutes per inch of thickness. Some people like their salmon under cooked. It is a crime to overcook.
Don't season the fish before lathering the spice mixture. Add salt and pepper to the spice and lather mixture over fish. Cooked with potato and green beans coated with mixture. Added a little bit (literally, a little goes along way) of cayenne to the spice mixture. Used lime instead of white vinegar (so much fresher)
We eat a lot of salmon as we live in the NW and my husband and friends fish. This is a delicious, easy way to prepare it that tastes very fresh.
My go to recipe for salmon. Always gets raves. Can be roasted in the air fryer… 400* for 7-8 minutes. Have used the sauce on chicken and have mixed it into quinoa. I love the idea of another poster to mix a little yogurt into the sauce.
This is one of my go-to recipes for special occasions when I’m cooking for a crowd. It doubles/triples easily, cooks fast and I can do most of the prep ahead of time. I generally do the coconut and peas rice recipe from this site and a simple green salad on the side. I finish with a fabulous desert which I had time to make because the other recipes were so simple. Always a crowd pleaser!
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