Oven Baked Salmon With Peruvian Spices

Eating Works @eatingworks
by Eating Works @eatingworks
6 Fillets
35 min

You’ll love this Oven Baked Salmon with Peruvian Spices recipe, it’s filled with big flavors from a simple spice rub inspired by Bobby Flay’s book, “Bobby Flay Fit.” These filets are always juicy and tender because I use a little known, Pro Chef’s trick: Salt Brining.

The right spices can elevate an ordinary dish to the extraordinary. By looking to other cultures, we can find new and exciting combinations of seasoning to add unexpected flavor to old favorites. That’s exactly what I found when I tried this Peruvian spice blend from “Bobby Flay Fit” by Bobby Flay. While I’ve never been to Peru this Peruvian salmon recipe transports me!

What Flavors are Commonly Found in Peruvian Cooking?  Herbs and Spices commonly found in the Peruvian pantry include, Fennel, Paprika, Cinnamon, Cloves, Nutmeg, Parsley, Cloves Black Mint (huacatay) and Turmeric amongst others. These help create recipes that are spicy, smokey and savory.

The salmon tastes the best served piping hot, right out of the oven. It will last in the refrigerator for 2 to 3 days, but it will dry out a bit. It’s best served the next day over a simple green salad.

Oven Baked Salmon With Peruvian Spices
Recipe details
  • 6  Fillets
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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For the Peruvian Spice Blend
  • 1/4 C Paprika
  • 1 1/2 T Cumin
  • 1 1/2 T Mustard Powder
  • 1 tbsp Sea salt
  • 1 T Fennel Seed or ground
For the Baked Salmon
  • 4 C Warm Water
  • 1/2 C Kosher Sea Salt
  • 1/2 lemon juiced
  • 1 lb Salmon sliced into 6 filets
  • 1 tbsp Butter optional

🥣Make the Salt Brine: Preheat the oven to 325 degrees F. In an electric kettle heat four cups of water to about 110 degrees. In a large bowl combine water and salt. Stir until the salt is desolved. Place the salmon in the bowl for 15 minutes.
🌶 Make the Spice Blend: While the salmon is marinating combine all spices into a spice grinder. Pulse until the spices are ground. Transfer to an airtight container.
🔥Remove the salmon from the brine and rinse. Place it on an oven safe platter and cover generously with the spice blend. To make the salmon extra juicy, you can add a bit of lemon juice and a pad of butter on top before placing it in the oven. 🔥 Bake for 25 minutes and enjoy!
  • If you don't have a spice grinder just use ground fennel instead of fennel seed. Simply place the spices in a container and shake it to mix.
  • Freeze: This salmon dish will freeze up to 3 months.
  • Kosher Salt is the best for salt brining but you can use what ever you have on hand. 🤚
Eating Works @eatingworks
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