This easy dry rub blasts the fish with unique Middle Eastern flair and is perfect paired with other cold sides and salads. Roast it in the morning to enjoy cold with your guests that evening. Any variety of salmon, or even trout, works; cooking time remains the same as long as the cut is about one-inch thick. It may seem like a lot of seasonings to use on one cut of meat, but cold meat can lose flavor, so the idea is to blast it with flavors from the beginning. If cold fish isn't your thing, refrigerate it and bring it to room temperature to serve.

Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
45 mins
total:
1 hr 12 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.

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  • Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.

  • Preheat oven to 425 degrees F (220 degrees C).

  • Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

Nutrition Facts

225 calories; protein 30.2g 60% DV; carbohydrates 2.2g 1% DV; fat 9.8g 15% DV; cholesterol 83.9mg 28% DV; sodium 260.6mg 10% DV. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2007
Excellent taste and easy to make. It doesn't "need" a sauce but when I entertained using this recipe I made a creamy (Fresh) horseradish sauce and a Tzatziki sauce/dip. Would definitely make again. Very low effort and time needed for an elegant appetizer. Read More
(17)

Most helpful critical review

Rating: 1 stars
04/16/2009
I followed the directions exactly and was disappointed that the salmon was not nearly as spicy as I expected. This is not a "real" Middle Eastern dish. In my opinion there is too much cumin and nutmeg and not enough cayenne pepper or paprika. Read More
(3)
72 Ratings
  • 5 star values: 42
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
08/22/2007
Excellent taste and easy to make. It doesn't "need" a sauce but when I entertained using this recipe I made a creamy (Fresh) horseradish sauce and a Tzatziki sauce/dip. Would definitely make again. Very low effort and time needed for an elegant appetizer. Read More
(17)
Rating: 5 stars
12/16/2006
I love Easy especially when it's delicious! Not a lot of clean up either. Read More
(16)
Rating: 5 stars
02/20/2008
This was very good and easy to make. Don't be afraid to follow the recipe and only cook the fish for 12 minutes. It can overcook quickly. I made it a day ahead sliced small pieces and served it over a bed of couscous on a large platter. I made a side of dill sauce for anyone who wanted the extra creaminess. Everyone raved and it makes for a very elegant presentation. I would definitely let the salmon come up to room temperature before serving. The flavors are more pronounced that way. Read More
(14)
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Rating: 5 stars
12/06/2010
This is amazing.. Had it hot out of the oven and I had forgotton to add the lime juice.. still GREAT. Very important as the author said to take it out while not fully cooked and let it sit for 5 mins or so. Read More
(11)
Rating: 5 stars
03/12/2007
I was looking for something different from the usual chix wings dips etc. to serve at a small football party this past Sunday and found this easy and absolutely delicious recipe - I highly recommend it! Everyone raved about it! I also made this for dinner and served hot from the oven (prepared it with skin off) and MY GOODNESS! It was SPECTACULAR. I agree with a previous reviewer: Why serve this cold when it's so delish straight from the oven! Read More
(9)
Rating: 5 stars
12/30/2006
this recipe is really easy and quick especially considering how incredible the result is. My guests ate the whole thing "fighting" for the last bite. Easy to prepare easy to serve a real 5-star recipe!! Read More
(8)
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Rating: 4 stars
12/08/2009
excellent. I prepared a whole fillet of salmon using the entire amounts listed and following instructions to the letter. Our guests really enjoyed it. The recipe contributor is quite right in that the heavy load of spices is lost when served cold. It was part of a cold buffet dinner. I've been requested to provide the recipe to a number of people. I will make this again. Read More
(7)
Rating: 5 stars
01/01/2007
Excellent flavor and great dish to prepare ahead of time. Took it to a New Year's Eve party and it was a hit. Read More
(6)
Rating: 5 stars
04/13/2009
This has become my favorite way of preparing salmon. I skip the lime (since I almost never have limes on hand) and the high-temp cooking method works wonders on the texture. If my filets are thick I cook it for a minute or two more than it says and the result is a salmon that almost MELTS in the mouth. I've had it hot cold and room temperature. My favorite is room temp. Great do-ahead recipe for guests. Read More
(6)
Rating: 1 stars
04/16/2009
I followed the directions exactly and was disappointed that the salmon was not nearly as spicy as I expected. This is not a "real" Middle Eastern dish. In my opinion there is too much cumin and nutmeg and not enough cayenne pepper or paprika. Read More
(3)