Cumin-Roasted Salmon With Cilantro Sauce

By Alison Roman

Published September 25, 2018

  • Julia Gartland for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(2,560)
Comments
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Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.

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Ingredients

Yield:3 to 4 servings

FOR THE SAUCE

  • 1 cup cilantro, leaves and tender stems, chopped

  • ¼ cup finely chopped chives (from about ½ bunch)

  • 1 garlic clove, very finely chopped

  • 1 tablespoon distilled white vinegar

  • ¼ cup olive oil

  • Kosher salt and black pepper

FOR THE SALMON

  • 1 ¾ teaspoons ground cumin

  • ½ teaspoon smoked paprika

  • 2 tablespoons olive oil

  • Kosher salt and ground black pepper

  • 1 ¼ pounds skin-on salmon fillet

  • 1 lemon, cut into wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

4 grams carbs; 78 milligrams cholesterol; 491 calories; 20 grams monosaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 40 grams fat; 1 gram fiber; 458 milligrams sodium; 30 grams protein; 1 gram sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.

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Ratings

5 out of 5
2,560 user ratings
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Comments

GazeboQueen

This was okay as written, but we preferred lime juice instead of white vinegar in the sauce,

Colleen Gant

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.

Mods

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)

Ruthie in Spain

My new favorite salmon recipe. The cilantro sauce is amazingly delicious!

Mandy

Added a little brown sugar to the cumin and paprika. Kids chowed it down. Roasted some broccoli on same pan - gave 10 min head start.

e

Made sauce in blender, too runny. Subbed lime juice for vinegar.

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Credits

By Alison Roman

Recipe Tags

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