Ingredients:

  • 1 Tbsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Dried Oregano
  • 1 tsp packed Brown Sugar
  • 1/4 tsp Cayenne Pepper
  • 4 Salmon Fillets (approx. 6 oz each), skin-on preferred
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Coarse Sea Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 medium Lemon
  • 1 Tbsp Fresh Flat-Leaf Parsley or Cilantro, finely chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a standard sheet pan with parchment paper or a silicone mat for easy cleanup.
  2. Prepare the Spiced Rub: In a small mixing bowl, whisk together the smoked paprika, cumin, coriander, turmeric, oregano, brown sugar, cayenne pepper, and 1/2 tsp of the sea salt until homogenous.
  3. Season the Salmon: Use kitchen paper to thoroughly pat the salmon fillets dry. Brush the skin side of the fillets with a thin layer of olive oil, then place the fillets skin-side down on the prepared sheet pan.
  4. Apply Rub: Lightly brush the top (flesh) side of the fillets with the remaining olive oil. Generously pat the prepared spice rub evenly over the top and sides, pressing gently so the spices adhere firmly.
  5. Roast the Salmon: Place the sheet pan in the preheated oven. Roast for 15 to 18 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily.
  6. Finish and Serve: Remove the salmon from the oven and let it rest for 2–3 minutes. Grate the zest of half the lemon directly over the warm salmon and squeeze fresh lemon juice over each fillet. Sprinkle liberally with fresh chopped parsley or cilantro and serve immediately.