Spice-Roasted Salmon

Serves: 4


½ tsp ground cumin, divided

½ tsp kosher salt, divided

½ tsp ground coriander

1/8 tsp ground allspice

4 (4-5 oz) skin-on salmon fillets, about 1” thick*

1 tsp plus 1/4 tsp Flying Olive Lemon, Chipotle, or Harissa Extra Virgin Olive Oil or a Combination (We’re a little wimpy and use a combination of 1 tsp of Lemon and ¼ tsp of Harissa to give the fish a little spice)

4 lemon wedges.


Preheat the oven to 400 degrees F.

Combine the cumin, salt, coriander, and allspice in a small bowl. Brush the fillets with the Flying Olive EVOO(s) of Choice. Place the fish* on a rimmed baking sheet covered with aluminum foil. Rub the spice mixture evenly over the fillets. Bake at 400 degrees for 10 minutes, or until the fish has reached 120-125 degrees with an instant read thermometer.

*If your fillets are thick at one end and thin at the other, fold the thin end under so that the fish cooks more evenly.


Inspired by a recipe in Cooking Light Magazine, October 2017

Submitted by Barb L.