I love salmon, especially perfectly cooked salmon. When cooked correctly salmon is moist, tender, and oh so satisfying. Most recipes for salmon include dill, lemon, garlic or some variation of those three ingredients. I’m a big fan of garlic and lemon, but dill is just not a flavor I’m in love with. Besides, salmon is not a fragile fish, it can hold up to more bold flavor profiles.This particular salmon recipe is proof of that.
Prep time: 5 minutes
Cook time: 8 minutes
Total time: 15 minutes
1 lb salmon fillet
1/4 teaspoon of paprika
1/4 teaspoon of granulated garlic
1/4 teaspoon of onion powder
1/4 teaspoon of ground cumin
1/2-1 teaspoon of avocado oil or coconut oil
sea salt & black pepper to taste
Lemon cream sauce (optional)
2 Tablespoons of sour cream –can sub with yogurt
1/4 teaspoon of tabasco
1 tablespoon of lemon juice
sea salt to taste
Directions: Pre-heat oven to 425F. Mix the ingredients for the lemon sauce in a small bowl and set aside. Dry salmon fillet with paper towels, drizzle with oil on both sides, then salt, place on a foil lined bake sheet and set aside. In a small bowl mix together the paprika, garlic, onion, and cumin.
Sprinkle the spice mixture over the salmon,
Place the salmon in the oven for 8-10 minutes depending on how thick your fillet is. My fillet was about 1/2 inch thick and it was done in 8 minutes. Remove from oven, drizzle with lemon sauce and enjoy!