Cumin-Crusted Salmon with Lemon-Dill Sauce
Flaky salmon with a warm spice crust, balanced by a bright herb sauce. This mediterranean-inspired seafood (low-carb) ready in about 29 minutes blends (6 oz each), skin-on salmon fillets, ground cumin, paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 325 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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), skin-on salmon fillets
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1 tbsp olive oil
- 1, zested and juiced lemon
- 3 tbsp plain yogurt
- 1 tbsp, chopped fresh dill
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat salmon dry with paper towels. Mix cumin, paprika, 1/4 tsp salt, and 1/4 tsp pepper on a plate. Press both sides of salmon into spice mixture until evenly coated.
- Step 2: Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Place salmon skin-side down in skillet; cook for 4 minutes until skin is crisp and golden.
- Step 3: Flip salmon and transfer skillet to a preheated 400°F (200°C) oven. Bake for 8-10 minutes until internal temperature reaches 125°F (52°C) for medium-rare.
- Step 4: While salmon bakes, whisk together lemon zest, lemon juice, yogurt, dill, and remaining 1/4 tsp salt and 1/8 tsp pepper in a small bowl.
- Step 5: Remove salmon from oven, let rest for 2 minutes, then serve with lemon-dill sauce drizzled over top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Crusted Salmon with Lemon-Dill Sauce take to make?
Total time is about 29 minutes (15 min prep + 14 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Cumin-Crusted Salmon with Lemon-Dill Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Cumin-Crusted Salmon with Lemon-Dill Sauce?
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 Cumin-Crusted Salmon with Lemon-Dill Sauce 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.
Is Cumin-Crusted Salmon with Lemon-Dill Sauce low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
