30 minutes
A fragrant and flavorful salmon dish, where the spiced oil adds depth and the cucumber-feta salad brings a refreshing contrast.
teaspoons
teaspoons
Fennel Seeds, Crushed
tablespoons
Coriander Seeds, Crushed
tablespoons
to taste
to taste
Salmon Fillet, Skinless
0 lb
English Cucumber
each
cups
cups
1. Preheat the Oven
Set your oven to 300 degrees to ensure it's hot and ready when you need it.
2. Prepare the Spiced Oil
In an ovenproof skillet, combine the extra-virgin olive oil, red-pepper flakes, smoked paprika, crushed fennel seeds, and crushed coriander seeds. Season generously with kosher salt and black pepper. Cook this mixture over low heat for about 5 minutes, stirring occasionally, until the oil becomes fragrant and the spices are well-infused.
3. Prepare the Salmon
Pat the salmon fillet dry with paper towels and sprinkle it with a good pinch of kosher salt on both sides. This step helps to enhance the salmon's natural flavor.
4. Cook the Salmon
Place the salmon, flesh side up, in the skillet with the spiced oil. Transfer the skillet to the preheated oven. Bake the salmon for 15 to 25 minutes, basting occasionally with the oil to ensure even flavor distribution and moistness. The salmon is done when it flakes easily with a fork and a thermometer inserted into the thickest part reads 120 degrees.
5. Prepare the Cucumber
While the salmon is baking, peel and cut the cucumber into bite-size pieces. Sprinkle the cucumber pieces with a pinch of kosher salt to draw out some of the moisture and enhance their flavor.
6. Assemble the Dish
Once the salmon is cooked, break it into large pieces and arrange them on a serving platter. Scatter the cucumber pieces over the salmon, then top with crumbled feta and parsley leaves.
7. Finish with Chile Oil
Drizzle the reserved spiced oil over the salmon and salad. The remaining chile oil can be served on the side for dipping bread, adding an extra layer of flavor to your meal.
Try a Mediterranean mix with oregano, thyme, and garlic powder; a Middle Eastern blend with cumin, paprika, and cinnamon; an Indian-inspired rub with garam masala, turmeric, and ginger; or a minimalist salt and pepper rub with lemon.
Grill for smokiness, oven-roast with vegetables for a one-pan meal, or poach in a flavored liquid for a lighter dish.
Explore other proteins like chicken, white fish, tofu, tempeh, or lamb chops with the fennel-coriander spice mix, adjusting the cooking method accordingly.
Swap feta for goat cheese or Parmesan, and try using basil, mint, or dill as primary herbs. Incorporate toasted nuts or seeds for texture and richness.
Use mixed greens, arugula, a slaw of shredded cabbage and carrots, a Greek salad base, or a combination of orange segments and thinly sliced fennel.
Make sure your fennel seeds and coriander are fresh and toast them before grinding to maximize their fragrance and flavor.
Choose fresh, high-quality salmon, preferably wild-caught, with consistent thickness for even cooking.
Aim for an internal temperature of about 125°F (52°C) for medium-rare or 145°F (63°C) for fully cooked salmon.
Cook the salmon with the skin on to keep it moist and add a crispy texture contrast when served.
Ensure an even coating of the ground spices on the salmon for a uniform crust and consistent flavor.
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