Spicy Slow-Roasted Salmon With Cucumbers and Feta

Total Time: 30 minutes

Ingredients

• ¾ cup extra-virgin olive oil

• 2½ teaspoons red-pepper flakes

• ½ teaspoon smoked paprika

• 1 tablespoon fennel seeds, crushed

• 1 tablespoon coriander seeds, crushed

• Kosher salt and black pepper

• 1 (2-pound) skinless salmon fillet

• 1 large English cucumber or 3 Persian cucumbers

• 4 ounces feta, crumbled (about 1 cup)

• ¼ cup parsley leaves

Preparation (Step-by-Step Instructions)

Step 1: Prepare the Spiced Oil Base

Preheat the oven to 300°F (150°C). In an oven-safe skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, smoked paprika, crushed fennel seeds, crushed coriander seeds, and a pinch each of salt and black pepper. Heat over low heat, stirring occasionally, until the mixture is fragrant and just begins to simmer (about 5 minutes). Note: Avoid high heat to prevent spices from burning; maintain a gentle simmer.

Step 2: Roast the Salmon

Pat the salmon fillet dry with paper towels. Season the flesh side (skinless side) generously with salt. Place the salmon in the skillet with the spiced oil, flesh side up. Spoon additional spiced oil over the salmon to coat. Transfer the skillet to the preheated oven and roast, basting the salmon with the oil every 5–7 minutes, until fully cooked. The salmon is done when it flakes easily with a fork, or a probe thermometer inserted into the thickest part reads 120°F (48.9°C). Time: 15–25 minutes.

Step 3: Prepare the Cucumber

While the salmon roasts, process the cucumber: Peel English cucumber (or rinse Persian cucumbers thoroughly if unpeeled), then cut into 2 cm (¾-inch) bite-sized cubes. Toss with a pinch of salt, let sit 1–2 minutes to release moisture, then pat dry with paper towels to enhance texture.

Step 4: Assemble the Dish

Transfer the roasted salmon to a serving platter. If preparing ahead, cool completely and serve at room temperature. Arrange the seasoned cucumber cubes around the salmon. Sprinkle crumbled feta and fresh parsley over the top. Drizzle the spiced oil to taste. Leftover oil can be saved for dipping bread.

User Reviews

• Salmon was perfectly cooked and the oil was delicious. We put the fish and cucumbers over a bed of baby kale for a full meal. The only thing missing was acid—this really needed some lime juice to bring it alive.

• I doubled all the spices except the smoked paprika and hot peppers, added a tablespoon of cumin, toasted the spices first in a dry skillet, ground them gently in a mortar and pestle, then warmed in the oil and let it infuse for half an hour before roasting the salmon. Added last of the summer sungolds to the cukes, and a healthy squeeze of lime over all. Total keeper.

• This looked so delicious! But I was underwhelmed by the flavors. You could taste the coriander and a bit of the red pepper flakes, but the only saving grace was a squeeze of lemon when served. Seemed like a waste of good oil, although if I do this again, I would infuse the oil, then let sit out to blend and intensify the flavors before using. Could be tasty on all sorts of dishes.

• Wilted chopped kale in a pan with oil, a tiny amount of roasted garlic, and lemon then steamed it with a tablespoon or two of water in the microwave. Great under the dish. Also used sheep milk feta for extra creaminess. Side of parsley potatoes. Excellent.

• Sauté seasoning mixture in a small saucepan. (Watch the amount of red pepper flakes based on total salmon—we did 2 small fillets with skin on). For our amount, put salmon in a cold pan and heat until skin is crispy. Then add seasoning mix and baste until done. No need for oven; cooks quicker. Delicious!!

• I love this dish! Spicy and simple and… delicious oil—dip some bread in the leftovers. I like to serve over enhanced rice: rice stirred with fried cumin seed and onions, then drizzle the oil over rice/cucs/feta. Yummy bowl!