Spice-crusted salmon with coriander sour cream

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8 min


4 servings

* PLUS Baking Time: 8 minutes


  • 4 250-g salmon fillets , at least 1-in. thick
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 1 tbsp toasted sesame seeds
  • 1 tbsp toasted cumin seeds , see tip
  • 1/2 cup sour cream
  • 2 tbsp finely chopped fresh cilantro
  • 2 tsp finely grated fresh ginger
  • 2 green onions , finely sliced


  • Preheat oven to 450F (230C). Place salmon fillets skin-side down on a foil-lined baking sheet. In a small bowl, stir honey with Dijon. Spread mixture overtop each fillet. Then evenly sprinkle with sesame and cumin seeds. Bake in centre of preheated oven until a knife tip inserted into centres of fillets feels warm, from 8 to 10 minutes.
  • In a small bowl, stir sour cream with coriander and ginger. Remove fish from oven. Using a wide spatula, lift fish, leaving skin on baking sheet. Place on individual dinner plates and serve with a dollop of coriander cream. Sprinkle with green onions. Great with steamed bok choy and Wasabi Mashed Potatoes (also in the Recipe File).

Nutrition (per serving)

  • Calories
  • 428,
  • Protein
  • 37 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 25.5 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 214 mg.

Moist salmon is the perfect base for a crust of toasty sesame seeds and fragrant cumin. Drizzled with a stir-together coriander cream, this dish looks very elegant on a buffet table and also makes a great weekday family meal. It can easily be doubled for entertaining.

Make ahead

Salmon can be encrusted with spices and seeds up to 5 hours before serving. Loosely cover with plastic wrap. Refrigerate until ready to bake. Coriander cream can be made 1 day before serving. Cover and refrigerate overnight.

Get toasty

Enhance the flavour of dried whole spices and seeds by giving them a toasty edge. Place spices in a small, ungreased frying pan set over medium heat. Toast, stirring often, until fragrant, from 2 to 3 minutes.