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Cumin-Spiced Salmon with Cilantro Sauce

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: dinner
Cuisine: American
Keyword: chives, cilantro, cumin, olive oil, paprika, salmon
Servings: 4 people
Author: GFchow @ gfchow.com

Ingredients

FOR THE SAUCE:

  • 1 cup cilantro leaves and tender stems, rough chopped
  • ¼ cup chopped chives (or 3 scallions) rough chopped
  • 1 garlic clove rough chopped
  • 1 tablespoon distilled white vinegar
  • ¼ cup olive oil extra virgin
  • 1/2 teaspoon kosher salt to taste
  • 1/4 teaspoon black pepper to taste

FOR THE SALMON:

  • 1 ¾ teaspoons ground cumin
  • ½ teaspoon paprika or smoked paprika if you have it
  • 2 tablespoons olive oil
  • kosher salt and ground black pepper
  • 1 1/2 pounds skin-on salmon fillet, cut into four even pieces skin must be de-scaled either by the fish monger or you

Instructions

THE SAUCE:

  • Combine cilantro, chives, garlic, vinegar and olive oil in a food processor and pulse until you achieve a smooth consistency. Season with salt and pepper. Set aside.

THE SALMON:

  • Preheat broiler on high.
  • Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.
  • Season salmon with salt and pepper and place on a foil or parchment paper-lined pan.
  • Coat salmon with cumin-spiced olive oil mixture.
  • Place salmon skin-side up on the pan and transfer to the oven, and broil until fish is opaque and just cooked through, 8 to 10 minutes.
  • Remove salmon from oven and transfer to a platter or individual plates. Spoon cilantro sauce over the salmon.

Notes

Mint or Basil could be substituted for the cilantro.
I buy the salmon at Whole Foods or the Korean Market.  At Whole Foods, they'll slice the salmon into pieces for me. (Don't buy the pre-sliced portions...they jack the price up on those.)  When I buy fish from the Korean market, I slice up the fillet myself using my kitchen shears (a must-have kitchen gadget!).
The salmon can be grilled but I find broiling to be the best way to cook salmon.
Don't make the sauce too far in advance.  The air will discolor and dull the beautiful, vibrant green color.