Cumin-Roasted Salmon With Cilantro Sauce
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.
- Total:
- Serves: 3 persons
Ingredients
- 1cup cilantro, leaves and tender stems, chopped
- ¼cup finely chopped chives (from about 1/2 bunch)
- 1garlic clove, very finely chopped
- 1tablespoon distilled white vinegar
- ¼cup olive oil
- Kosher salt and black pepper
- 1 ¾teaspoons ground cumin
- ½teaspoon smoked paprika
- 2tablespoons olive oil
- Kosher salt and ground black pepper
- 1 ¼pounds skin-on salmon fillet
- 1lemon, cut into wedges, for serving
Instructions
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.