Cumin-Coriander Crusted Salmon

I found this recipe on Sarah’s site a while ago, and it has become a regular feature in our household. (And Jason’s not a huge fan of fish, so the fact that he not only eats it but even requests it says a lot.)


  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped shallots (or white onion)
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • Cooking spray
  • 4 lemon wedges


  1. Combine cilantro, shallots, oil, cumin, coriander, salt, and pepper in a small bowl, stirring to form a paste.
  2. Place fish, skin side down, in a shallow baking dish.
  3. Coat top of fish with cilantro mixture.
  4. Cover; refrigerate 1 hour.
  5. Preheat oven to 400°.
  6. Arrange fish on the rack of a roasting pan coated with cooking spray, and place rack in pan.
  7. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  8. Serve with lemon wedges.
Yield: 4 servings

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