Roasted Salmon with Garlic, Lemon, and Coriander

This is a light and easy main course, typical of the Middle Eastern style of serving fish. It has a warm, spicy (but not in the hot sense) flavor that highlights rather than overwhelms the flavor of the salmon. And if you like a bit of pizazz to your fish, add some hot red pepper flakes. Serve with a Middle Eastern side like tabbouleh.

You may notice that occasionally we have links to various books or kitchen utensils we like to use on a regular basis. The links are all through amazon, and if you like what you see well enough to buy it, we would implore you to make your purchase through our link. You see, we get a very small percentage (6%? 10%? it hasn't happened yet, so we're not exactly sure of the precise amount) of any purchases made on amazon through our blog. You can help sustain our "test kitchen" by buying yourself some of the best kitchen wares around.

Roasted Salmon with Garlic, Lemon and Coriander

Recipe from Feast from the Mideast

Picture by Caroline

2 tablespoons fresh lemon juice

2 tablespoons olive oil

2 garlic cloves, finely minced

1 1/2 teaspoons ground coriander

1/2 teaspoon cumin

1/2 teaspoon oregano

1 1/4 pounds salmon fillet, about 1 inch thick

salt and pepper, to taste

1. Preheat oven to 450 degrees F. Lightly oil heavy roasting pan or line pain with foil and lightly oil foil. 
2. Combine lemon juice, oil, garlic, coriander, cumin, and oregano in a bowl and mix well. Pour mixture over fish and lightly rub it into fish flesh. Let fish marinate 15 to 20 minutes.
3. Set fish in roasting pan, skin side down, and sprinkle with salt and pepper. Roast fish about 10 minutes; it should just flake and have changed color in the thickest part. If you've lined the pan with foil, slide spatula just under meat so that skin stays stuck to foil, and lift meat out. Serve fish with lemon wedges.