Baked Spiced Salmon

Baked Spiced Salmon

  • Serves: 4 - 6
  • Prep Time: 00:10
  • Cooking Time: 00:15

This flavoursome Baked Spiced Salmon recipe can be served warm or at room temperature. I've served the salmon over a bed of butter lettuce, grated carrot and beetroot, and spooned my Ranch Dressing over the dish and garnished with dill. You can find the RANCH DRESSING recipe here. Baking is such an easy way to cook salmon, and this healthy recipe makes for a quick and easy main meal.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 6 portions wild caught salmon
  • 1 Tbsp olive oil
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp fine sea salt
  • 1 serving of Ranch Dressing see recipe link below
  • Garnish with fresh dill, sprigs


Preheat oven to 200c (fan-forced).

Add the coriander, smoked paprika, cumin and salt to a small bowl and mix well.

Use a large sheet of grease-proof paper and place your salmon on it (this will keep your kitchen clean). Use your hands to lightly coat the salmon with the oil, then sprinkle all sides with the spice mixture.

Place the seasoned salmon portions onto a heavy non-stick baking tray (if using salmon with skin on, place skin side down). Bake for approximately 15 minutes or until the salmon is cooked through.

Make the Ranch Dressing ahead or make it while the salmon is cooking. RANCH DRESSING recipe link.

Serve the salmon over a bed of butter or cos lettuce, grated carrot and beetroot, and a bowl of Ranch Dressing. Garnish with dill sprigs.


When purchasing seafood opt for wild caught fish, not farmed. Salmon is one of the best choices as it contains good amounts of omega 3 fatty acids. When purchasing canned fish, look for “pole and line caught” on the label.

olive oil

The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.


Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

smoked paprika

Paprika is a relative of the chili pepper. Smoked paprika is used to add a sweet mildly spicy flavour to dishes and it adds a warm natural colour. Use organic smoked paprika, my favourite brands are Simply Organic or Frontier (I purchase online at iherb).


Cumin is a medium - hot spice which blends well in curries and is the main spice in the Middle Eastern dip, hummus. It is being studied for potential anti-oxidant and anticancer effects.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.


Dill is an annual herb in the celery family. The leaves and seeds are used for flavouring food. The fern-like leaves of dill can be used dried or fresh. The aromatic flavour of dill leaves is delicious added to fish dishes. It's always best to use organic dried herbs.