This cumin, paprika, and fresh lime juice marinated and baked wild salmon recipe is easy, light, healthy, and tasty.
The salmon marinates around 30 minutes and is baked at 375F in around 15 minutes. This is a "go-to" salmon recipe for fresh, fast, and easy dinners.
Salmon summers, summer love... Pacific wild salmon season generally runs May - September. This is when you will find the freshest and most affordable wild salmon availability.
Pin bones are the little bones that are sometimes in a fish filet. They are annoying at the least. Remove them with some tweezers and pull them away gently holding the flesh of the fish down (the flesh will be delicate if it's fresh). Pull them away in the direction that you think they got in. If you can't get them out raw, don't worry, just pull them out after the salmon's been cooked.
Cooking time will vary depending on thickness and kind of salmon. Wild salmon cooks faster than farm raised, generally due to lower fat content. Play with cooking time based on thickness and wild vs. farm raised.
Serving Suggestion
This Cumin Lime Salmon recipe is a perfect summer dish and pairs well with a cold soup, a salad, or you could get a little adventurous and serve it with mango green chilis (yum!).
You May Also Like
If you like this Salmon recipe you may also like these fish dishes that are all full of flavor and will make a great light summer meal.
Things In My Kitchen:
- Fish Bone Tweezers - It's true - use these for removing the pin bones from fish or your eyebrows...
- Old school juicer - I prefer these over the manual citrus press for ease of use. I'm also not into electric ones 'cause that's just one more thing to lug around and/or plug in.
As an Amazon Associate I earn from qualifying purchases.
Salmon with Lime, Cumin, & Paprika
EatSimpleFood.com
This lime & cumin marinated salmon recipe is easy, light, and tasty - perfect with a fresh corn & tomato salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Spanish
- Diet: Gluten Free
Ingredients
- 4 fillets (~ 2 lb) wild caught salmon, skin on and pin bones removed
- 1 ½ Tbsp e.v. olive oil
- 1 Tbsp lime juice
- 1 ½ tsp ground cumin
- 1 ½ tsp ground paprika
- ½ tsp salt
- 4 lime wedges, for serving
Instructions
- Preheat oven to 375F.
- Mix olive oil, lime juice, cumin, paprika, and salt in a small bowl. Rub onto salmon and let sit for 30 minutes.
- Bake covered ~ 13-18 minutes (depending on thickness) or until fish is flaky. Serve over a bed of mixed greens with Corn & Tomato Salad and add sea salt to taste. Garnish with lime wedges. Happy Eating! - Beckie
Notes
Cooking time will vary depending on thickness and kind of salmon. Wild salmon cooks faster than farm raised, generally due to fat content. Play with cooking time based on thickness and wild vs. farm raised.
Leave a Comment