Spicy Slow-Roasted Salmon With Cucumbers and Feta

By Ali Slagle

Updated January 14, 2019

  • Con Poulos for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Rating
4(3,912)
Comments
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Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook — and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn’t dry out.

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Ingredients

Yield:4 to 6 servings

  • ¾ cup extra-virgin olive oil

  • 2 ½ teaspoons red-pepper flakes

  • ½ teaspoon smoked paprika

  • 1 tablespoon fennel seeds, crushed

  • 1 tablespoon coriander seeds, crushed

  • Kosher salt and black pepper

  • 1 (2-pound) skinless salmon fillet

  • 1 large English cucumber or 3 Persian cucumbers

  • 4 ounces feta, crumbled (about 1 cup)

  • ¼ cup parsley leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

3 grams carbs; 105 milligrams cholesterol; 632 calories; 27 grams monosaturated fat; 9 grams polyunsaturated fat; 12 grams saturated fat; 53 grams fat; 1 gram fiber; 520 milligrams sodium; 35 grams protein

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

    Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.

  2. Step 2

    Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)

  3. Step 3

    While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.

  4. Step 4

    Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need — dip bread into any remaining oil.)

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Ratings

4 out of 5
3,912 user ratings
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Comments

brooke

Salmon was perfectly cooked and the oil was delicious. We put the fish and cucumbers over a bed of baby kale for a full meal. The only thing missing was acid- this really needed some lime juice to bring it alive.

Paige

I doubled all the spices except the smoked paprika and hot peppers, added a tablespoon of cumin, toasted the spices first in a dry skillet, ground them gently in a mortar and pestle and then warmed in the oil and let it infuse for half an hour before roasting the salmon. Added last of the summer sungolds to the cukes, and a healthy squeeze of lime over all. Total keeper.

Bicka

This looked so delicious! But I was underwhelmed by the flavors. You could taste the coriander and a bit of the red pepper flakes, but the only saving grace was a squeeze of lemon when served. Seemed like a waste of good oil although if I do this again, I would infuse the oil, then let sit out to blend and intensify the flavors before using. Could be tasty on all sorts of dishes.

Marty

This is a good recipe for pricey imported (Scotch or Alaska) fillets that have probably been frozen and defrosted. You can pick your own accompaniments—like a boiled potato and brussels sprouts hash. But definitely squeeze lemon over it

Vinnie

Any suggestions on substitutes for the fennel seeds?

Shelby

This was an easy and delicious way to mix up my weekly salmon/steelhead dinner. The spices were intense while I was grinding them, but softened a lot in the cooking. Use the sharpest feta you can find or it might get totally lost in the big flavors!

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