14 August 2011

Salmon with Coriander Rub and Lime Cream


The Salmon was on sale. I've been craving fish since my trip to Stockholm. There really was not much convincing that needed to take place beyond that.

Wellllll...I may have also wanted to make a really nice meal for my Mum. She babysat my kitties while I was away. And as the "Cat Lady", I had to show my appreciation in true foodie fashion; Salmon with Coriander Rub and Lime Cream.

The Shopping List:

  • 1/4 cup ground coriander
  • 4 teaspoons ground cumin
  • 6 tablespoons extra-virgin olive oil plus additional for brushing
  • 4 large garlic cloves, pressed
  • 3 teaspoons finely grated lime peel, divided
  • 1 lb skinless salmon fillets (each about 1 inch thick)
  • pepper to taste
  • sea salt to taste
  • 6 tablespoons Greek yogurt
  • 3 tablespoons fresh lime juice
  • Chopped fresh cilantro


The Method:

Bring a small pan up to medium heat and toss in the ground coriander and ground cumin. Stir consistently for two minutes so the spice does not burn. Pull pan from heat and set aside.

In a 9x9 inch glass baking dish, pour the spices in along with the olive oil and 2 tsp of the lime peel.
Mix well.

Add in the salmon strips and coat the sides of the fish with the spice mixture. Cover and put in the refrigerator for an hour (or more to intensify the flavor). Make sure to turn the salmon at least once during the marinading.

This is where I toss on some Joss Stone and dance on the linoleum in my kitchen. Breaking out the moves--booyah!

Shimmy over to the oven about ten minutes before your going to pull out the fillets and preheat it to 450°F. Pull out a baking sheet and use a bit of olive oil to coat the bottom. Take the salmon fillets out of the refrigerator, and pull off the access spice mix, leaving just a little to give it some flavor. Place the fillets on the baking sheet with a little bit of space between each one. Top with a dash of pepper and sea salt to taste.

Place the baking sheet into the oven on the top rack and allow the fillets to cook for about ten minutes.

While the fillets bake, pull out a small bowl and mix in the Greek yogurt, lime juice, and the remainder of the lime peel. Add in a touch of pepper and sea salt.

Pull the fillets out and top with a dollop of the Greek yogurt mix. Add a bit of cilantro to the top before serving. Voila! A refreshing meal.


(adapted from Bon Appetit)


  1. Ooh, what a great rub for salmon. Using coriander is something I've never thought to use before.

  2. sounds completely brilliant and i look forward to making it. however you might want to correct recipe to say - baking sheet in oven NOT refrigerator! :)

  3. debra, I have no idea what you are talking about ;-b

  4. I make sometimes salmon fillet with a mixture of spices including coriander and I think coriander tames down very well the greasy side.

  5. yummm I want that bite in the last picture please

  6. Ha ha! Love the fact that you were shaking it and cooking! Love to listen to music when I cook. The hubby isn't a major fan of salmon, but I love the stuff, so I am always trying out new salmon recipes. Bookmarked!

  7. This looks like such a delicious meal! The spice mixture sounds perfect, and I love that lime sauce.

  8. Wow!! so mouth watering especially the last pic. This is a must make!!

  9. This recipe sound so good with the addition of ground coriander. Your photos are stunning!

  10. Lol! This is just what I do! Put on my fav boot-shaking music and it's a mix of karaoke and cooking. I've saved this recipe, it's the boy in my house who does the fish cooking and I think he'll like this.

  11. Oh beloved coriander... I don't know whats better, the dish or the photography. I think both made me feel like Pavlov's dog. A great low carb option too. Thanks for the recipe!

  12. Just to confirm, to prepare the rub (coriander and cumin), I assume you first put the 6 tbs of olive oil into the pan? And do you add the pressed garlic at this point, as well?

  13. Hi Anonymous! No, the oil does not go into the frying pan, only the spices are heated up. The oil is added to them after they are pulled from the heat. The olive oil is added at the same time as the lemon zest. You do not want the oil cooking the fish before it is put in the oven.

    Fair question.