It’s hard to believe that anything this simple can be as incredibly delicious, and healthy, as this Peruvian Salmon. The secret to this recipe definitely lies in the blend of spices used to flavor it, and believe us when we say this blend works.
Coming together in less than 30 minutes and a perfect pairing for salad, slaw, or a quick side dish, this salmon works for a quick simple meal with the family, or a nice evening with guests when you don’t have all day to spend in the kitchen.
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Ingredients for Peruvian Salmon
The blend of spices is what makes Peruvian Salmon special, so let’s check your spice race first for what you’ll need. It’s a short list, but a powerful one; Onion powder, Coriander, Pepper, Paprika, Cumin, and Kosher Salt.
Once you’ve got your spices the rest is simple, olive oil and Salmon Fillets. Yes. That’s it. Easy, right?
When you’re shopping for salmon fillets, look for fillets that are firm, have a nice pink texture to them, and aren’t graying around the edges. The smell should also not smell fishy or pungent. One of the pieces we personally look at is finding salmon that are sustainably sourced. Whether this is wild or farmed, the importance of maintaining our ocean populations is something we always look for when shopping for seafood.
Cooking Your Salmon
OK, you have your ingredients, so let’s get cooking!
Preheat your oven to 425 degrees.
The first part of your process for Peruvian Salmon is the spice blend. It’s as simple as it sounds. Take all of your spices, put them in a small bowl, and mix them together with a fork or whisk. You have just created your spice blend.
Next, you’ll prepare the salmon. Pat the salmon filet dry with a paper towel. This removes the layer of moisture that can actually cause the fish to steam instead of the regular baking process.
Next, drizzle the olive oil on the meat side of the salmon filet and brush it evenly across the surface. Finally, sprinkle the spice blend so it creates a thorough and even layer across the top of the filet.
The final step is to line a baking sheet with parchment paper and place the salmon filet on the paper. Put on the middle rack of the oven and bake for 15-20 minutes. It should temp at 145 degrees when done. We love having the ThermoPro TP03 Digital Instant Read Meat Thermometer on hand for many of our meals and use it regularly. This is a great tool to see exactly where you are in the cooking process so you’re not serving a fillet that is either over or undercooked.
Pull out of the oven and serve with your favorite side or topping and you are ready to eat!
What We Love About Peruvian Salmon for MS
It’s not secret that we love cooking with salmon for multiple sclerosis. First and foremost, it’s incredibly rich with Omega-3 fatty acids. There is a lot to how MS attacks the body, and a lot that is still unknown, but it is clear that inflammation is a major driver of MS. For that reason, researchers recommend foods that combat inflammation. This is where salmon comes in! High in Omega-3 fatty acids, salmon is a great addition to the MS diet. On top of that, Salmon has plenty of great benefits for a healthy heart, is a great protein for weight control, and has overall great health benefits, so we love it.
Please drop any comments on our recipe below, we’d love to hear your feedback!
Please visit our Resources page if you are interested in finding some of the tools and gadgets Dre uses to make cooking accessible while combatting MS.
It's hard to believe that anything this simple can be as incredibly delicious, and healthy, as this Peruvian Salmon. The secret to this recipe definitely lies in the blend of spices used to flavor it, and believe us when we say this blend works.
Peruvian Salmon w/ avocado salsa and a zesty quinoa side salad Salmon and rub:
Preheat oven to 450 degrees.
Mix the salt, coriander, cumin, paprika, onion and black pepper together.
Pat the salmon dry with a paper towel. Drizzle the olive oil on the meat side of the salmon filet and brush it evenly across the surface.
Sprinkle the spice blend so it creates a thorough and even layer across the top of the filet. Line a baking sheet with parchment paper and place your salmon on the sheet.
Put on the middle rack of the oven and bake for 15-20 minutes. It should temp at 145 degrees when done.