Are you ready to elevate your salmon game with a recipe that promises to transport your taste buds straight to the heart of Latin American cuisine? This Baked Salmon with Cumin and Achiote is not just another fish dish – it's a culinary adventure that combines bold, exotic spices with perfectly cooked, succulent salmon. In just 30 minutes, you'll create a restaurant-quality meal that looks impressive, tastes extraordinary, and will have everyone at your table asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Latin American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 tablespoon of cumin
- 1 tablespoon of achiote paste
- 2 tablespoons of olive oil
- Salt to taste
- Black pepper to taste
- 1 lemon, sliced
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Pat the salmon fillets dry with paper towels to remove excess moisture. This helps the seasonings adhere better and ensures a crisp exterior.
- In a small bowl, mix the cumin, achiote paste, olive oil, salt, and black pepper to create a smooth marinade. The achiote will provide a rich, earthy color and flavor to the salmon.
- Rub the marinade evenly over both sides of the salmon fillets, ensuring complete coverage. Let the fillets sit at room temperature for 5-10 minutes to absorb the flavors.
- Place the marinated salmon fillets on the prepared baking sheet, skin-side down if they have skin. Arrange lemon slices around and on top of the fillets for added citrus brightness.
- Bake in the preheated oven for 12-15 minutes, depending on the thickness of the fillets. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let rest for 2-3 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- Serve hot, garnished with additional lemon slices and optional fresh herbs like cilantro or parsley for added freshness.
Tips
- Always start with high-quality, fresh salmon fillets for the best flavor and texture.
- Pat the salmon completely dry before seasoning to ensure the marinade sticks and helps create a beautiful crust.
- Let the salmon sit with the marinade for 5-10 minutes to maximize flavor absorption.
- Use a meat thermometer to check the internal temperature – 145°F is the sweet spot for perfectly cooked salmon.
- Don't overcook! Salmon continues to cook slightly after removing from the oven, so take it out when it's just done.
- For an extra flavor boost, try adding fresh herbs like cilantro or parsley as a final garnish.
- If you prefer a more intense color and flavor, you can increase the achiote paste slightly, but be careful not to overpower the salmon's natural taste.
Nutrition Facts
Calories: 526kcal
Carbohydrates: 9g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 112mg
