Baked Salmon with Citrus Cucumber Avocado Salsa

I make salmon recipes like this once a week, tinkering with the toppings and sauces. I aim for balance, nutrition, flavor, minimal cleanup, baked at 350°F for 15 minutes low and slow the fish comes out perfectly cooked. There’s also a good amount of room for error which we love because salmon in a way is so forgiving! We focus on quality of the salmon over number of times we eat fish in a week. Always fresh and best quality when possible. After having cooked salmon a bazillion times we always find simply baked our favorite way to eat. We love it baked simply at 350°F low-n-slow for 15-25 minutes depending on the thickness of the fish. This keeps the salmon moist with tender flaking flesh and buttery soft texture.

We served this one with a delicious salsa made with citrus zest, avocado, cucumber, jalapeño and lots of mixed herbs. Summer maybe drawing to a close, but the heat continues here for at least another week, so summer meals are still on our menu before we pull out the cocotte and soup pot for fall. If it’s still warm where you live give this one a try. For extra bulk to the meal roast up some well seasoned potatoes or sweet potatoes on the side. Want to keep it low carb; cauliflower, green beans, broccoli, snap peas are good options.

For the salsa we chop 3-4 Persian cucumbers, along with a mix of herbs (cilantro, mint, dill) + lemon and orange zest. Jalapeño brings in the heat, the ocean-y flavor of the fish is further amplified with fish sauce and avocado cools it down. The recipe is adapted from Melina Hammer’s cookbook Catbridge Cottage.

Baked Salmon with Citrus Cucumber Salsa

Meera

Fresh zesty cucumber salsa with strong citrus notes along with fresh herbs and heat from the jalapeno is paired with baked salmon. A light late summer meal that is vibrant elegant meal to enjoy with friends or any weeknight.

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Print Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Ingredients

  

1x2x3x

• 1½-2 pounds fresh salmon depending on appetite of diners
• sea salt and black pepper to season

Salsa

• 3-4 pieces Persian cucumber, chopped
• 1 large avocado, chopped
• 1 stalks scallions or green onions, chopped
• 1 medium orange, zested + 2 tablespoon of the juice
• 1 lemon zested and juiced
• ¼ cup chopped fresh dill
• ½ cup fresh chopped cilantro
• ½ cup fresh chopped parsley
• 2 tbsp olive e.v oil
• 1 teaspoon fish sauce
• ½-1 jalepeno. or serrano, chopped, seeds and rib removed for milder salsa serrano is hotter than jalapeno

Instructions

 

• Preheat the oven to 375°F. 
• In a medium bowl, combine e.v olive oil, lemon and orange juice, fish sauce, lemon and orange zest, salt and pepper, mix well. Add the chopped cucumbers, cilantro,parsley, avocado, dill, green onions, serrano/jalapeño, toss gently. Taste, and adjust the salt and freshly ground pepper as needed, keeping in mind fish sauce is salty. Set aside.
• Place the salmon on a parchment paper and season lightly with salt and generously with black pepper.
• Roast the fillet until the salmon top is opaque and the center is still translucent. Check after 10-12 minutes for medium doneess. For fully done cook for 15-18 minutes depending on the thickness of the salmon.
• Carefully lift the salmon using one or two large flat spatula to transfer on to a serving platter, alternatively tilt the parchment paper aiming at the center of the platter and carefully slide it on to the platter.
• Spoon the salsa along with the dressing on top the salmon right before serving. Enjoy!.

Keyword citrus, cucumber, salmon, salmon dinner, salsa

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