Cumin-Roasted Salmon With Cilantro Sauce Recipe (2024)

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)

Is 15 to 18 minutes at 350 degrees a good temp and time for baking any cut of salmon?

Stewart, we hardly knew you -- don't let the door hit you on the way out.

Straightforward, quick and boldly flavored. Had to sub culantro for cilantro, dorado for salmon and onion for chives but going into rotation nonetheless. Timely, too, as a neighbor had delivered a nice filet. The olive oil, cumin, smoked paprika mix added solid flavor and a bronzed look, while the cilantro sauce exploded in my mouth--so good that I spooned it over sliced tomatoes. Will try adding finely chopped lemongrass to cilantro sauce next time, and perhaps ginger. Served over rice.

Roasted potatoes and steamed green beans with the salmon. For the sauce I used lime juice with olive oil, cilantro, salt, cumin and garlic. Poured the sauce over the entire meal (salmon, potatoes and green beans). Very delicious and fragrant.

It depends on the thickness of the cut, and to some degree whether it's a filet or a bone-in steak. Research the Canadian Cooking Method for an excellent guide to baking fish. Hope this is helpful.

I would use less oil and make more of a paste with the spices to coat the fish, otherwise, quite tasty!

I can’t even describe how amazing this dish was!!! Thanks for the lime instead of vinegar advice. This dish was sooooo tasty and sooooo easy to make. The only problem is I couldn’t stop eating it. I did add more garlic to the cilantro/chive mix. Mmmm

@Rita, I have success with roasting salmon at 325 using the 10 minutes/inch method. The best visual cue for salmon either wild or farmed is to watch for the white dots of albumin to appear on the cut sides of the filet. As soon as you see them the fish is done.Cooking at higher temperatures will be faster but will produce a tougher texture. Lower temperature cooking preserves the unique silky texture of salmon.

To cook the filet I prefer to broil. Assuming a well heated oven with the rack set 1 level below the top level (so it is just far enough away and doesn't burn), it only takes ~ 7 - 9 minutes to cook, depending on thickness of the filet. I definitely fall into the slightly undercooked vs. overcooked camp.

Cilantro sauce was wonderful. It did overwhelm the cumin rub which was not that flavorful. Next time I will try it with less oil. I roasted baby potatoes and broccolini and the cilantro sauce was great for dipping.This was okay as written, but we preferred lime juice instead of white vinegar in the sauce,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 littl

Excellent with king salmon fillets cooked on the outdoor grill.

Fantastic flavours and get rave reviews each time I’ve cooked this!! Which is impressive as we live on the West Coast of British Columbia Canada with great pacific wild salmon here! .... so people are used to eating multitudes of salmon in thousands of ways. I have also marinated the salmon in some of this sauce, and adds more depth to the flavours.

This was absolutely so yummy. Used extra cumin so it was more paste-like texture, cooked salmon for less time (smaller filets), and used sauce over an arugula salad on the side too. Amazing!

I don’t know this recipe has passed me by all these years. The sauce is divine, I could eat it with a spoon. Served with roasted potatoes and a simple green salad with the cilantro sauce spooned over. Broiled the salmon for the last few minutes.

We thought this was an amazing recipe (as written). Super easy and great flavor.

Can I make the sauce a day in advance?

This is so good! I just got a huge bunch of cilantro from my CSA, along with a bunch of chives, and this is my go to recipe. Only change I make is to spray the salmon with olive oil, and sprinkle the spices on top of it I roast 8 ounce salmon fillets at 500° for 12 to 15 minutes, depending on thickness. And I use lemon juice, instead of vinegar in this wonderful sauce.

Used lime juice & added a little Parmesan. Almost like a cilantro pesto.

Did a few tweaks to fit my preference! Great combination of flavors!

Happy with the salmon, kept some of the herb sauce as is, some mixed with greek yogurt. Very delicious.

Made as directed with mistakes - didn’t add oils to spices so it was a dry rub. Used fresh lemons in lieu of vinegar because pantry. Served with blanched cauliflower and it was delish.

double the sauce for more than 2

Simple and amazing!! Salmon is currently prohibitively expensive, so I used wild cod instead, and it was DELICIOUS! The layering of flavors is genius. Thank you, Alison!!

Super easy and healthy

Oven temp and thickness doesn’t matter; cook salmon to 125 degrees on an instant read thermometer, remove from oven and rest for five minutes. Serve scrumptious salmon every time! I stole this cooking method from a comment in a different salmon recipe, and have been using it very successfully ever since.

This was great cooked as written substituting lime juice for vinegar as suggested in notes. Used Trader Jpoe's frozen crushed garlic cube which worked really well. Glad to know about the frozen crushed garlic and ginger from notes here. Served with spinach salad and whole grain baguette. Leftover salmon made breakfast next day served with cream cheese and baguette. I added more lime juice for the breakfast sandwich. Will repeat this in regular rotation.

How 'bout on the grill?