Baked Lemon-Cumin Fish Fillets
Flaky fish fillets with a bright lemon-cumin crust, baked to perfection with a hint of paprika. This algerian-inspired seafood ready in about 25 minutes pairs (6 oz each) salmon fillets, olive oil, zest only lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp olive oil
- 1, zest only lemon
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1, thinly sliced lemon
- 2 tbsp fresh, chopped parsley
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a small bowl, mix 2 tbsp olive oil, 1 tbsp lemon zest, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Place 4 salmon fillets on the prepared baking sheet. Brush the olive oil mixture evenly over the top of each fillet.
- Step 4: Arrange 1 lemon, thinly sliced, on top of the salmon fillets.
- Step 5: Bake for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
- Step 6: Sprinkle with 2 tbsp fresh chopped parsley before serving.
Frequently asked questions
How long does Baked Lemon-Cumin Fish Fillets take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Lemon-Cumin Fish Fillets?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Baked Lemon-Cumin Fish Fillets?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lemon-Cumin Fish Fillets for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lemon-Cumin Fish Fillets?
Algerian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the freshness of the lemon. Will make again.
- ★★★★★
Easy and delicious. My kids even ate fish without complaint!
- ★★★★★
This was a hit at my dinner party! The lemon and cumin complemented the fish perfectly.
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