Spicy Slow-Roasted Salmon With Cucumbers and Feta Recipe (2024)

Salmon was perfectly cooked and the oil was delicious. We put the fish and cucumbers over a bed of baby kale for a full meal. The only thing missing was acid- this really needed some lime juice to bring it alive.

I doubled all the spices except the smoked paprika and hot peppers, added a tablespoon of cumin, toasted the spices first in a dry skillet, ground them gently in a mortar and pestle and then warmed in the oil and let it infuse for half an hour before roasting the salmon. Added last of the summer sungolds to the cukes, and a healthy squeeze of lime over all. Total keeper.

This looked so delicious! But I was underwhelmed by the flavors. You could taste the coriander and a bit of the red pepper flakes, but the only saving grace was a squeeze of lemon when served. Seemed like a waste of good oil although if I do this again, I would infuse the oil, then let sit out to blend and intensify the flavors before using. Could be tasty on all sorts of dishes.

I make a very similar dish, actually 2-3 variations with touches of Indian spices, esp. using onion seeds in one such dish. Paprika, red chili peppers, cilantro garnish are a must. The flavor of salmon and the spices, and the aroma of the dish are mind blowing! Nothing such can be found in any restaurant.

Delicious! Added:-lemon zest to the oil- chili paste to the oil (in addition to chili flakes- it won’t get too spicy) - brown rice as a bed below the salmon- spooned spices from the oil over the fish when plating - squeeze of lemon over cucumbers- diced green onion with the cucumbersReplaced parsley with diced fresh basil

We found this to be less than the sum of its parts. Oil was good, salmon was fine (regional, wild-caught Copper River salmon), cucumber/feta combo was fine; nothing added up to anything super special. Reviewers who insisted on acid are 100% correct. Lemon and more salt pumped up the dish. There are other salmon dishes on NYT that are far better.

I laid a bed of mixed greens on each of our plates and topped with the crumbled feta and cucumbers along with some pickled red onions (to add that needed acid). Salmon on top, drizzled with extra spiced oil plus a squeeze of lime. Small bowl on the side filled with extra spiced oil - we dipped in pieces of homemade no-knead bread with black olives. Winner winner salmon dinner.

Looked at notes and added a tablespoon of cumin. Let the oil infuse for 5 hours and added fresh lemon juice over the fish before serving. Fabulous. Had for a dinner party where even the guest whose not wild about salmon loved it.

This recipe resulted in very moist, tender salmon. The spices were very nice with the fish. We ate it warm, but I think it would be equally tasty chilled in a salad.

Made this with roasted baby potatoes, added feta and balsamic to the cucumbers. The salmon was perfectly cooked and the oil had just the right amount of heat. Delicious with a glass of chilled rose.

Love this recipe! I’ve used the technique with different herbs weekly for the last 4 weeks! Texture of the salmon is perfectly tender! I’ve also saved the spiced oil in a jar refrigerated for future use in a seafood dish or toasted bread or a seafood dip!

My own experience vis salmon and spices is this: unless the fish is getting fish-y, fresh, less is more. A little basil is nice. Salmon is done when salmon fat, like white beads of sweat, pops out over the whole filet, including the thickest part.

Cooked sous vide with oil mixture at 122F for one hour. Added 3 Tbsp of oil mix and 2 Tbsp of white wine vinegar to stripe peeled English cucumber salad for acid and used sheep’s milk feta for brighter flavor. Served over hot Carolina rice pilaf for juxtaposition of temperature. Fantastic

This is a wonderful recipe. I’m not a fan of using crushed coriander seeds, though. There’s something about the texture and potency that is off putting to me. I substituted ground coriander. On the other hand, crushed fennel seeds are fine. Who knows why. I upped slightly the crushed red pepper flakes and smoked paprika because I prefer the added heat. I also added some ground cumin. I think I stayed within the spirit of the recipe.

Add lime or lemon.

Very easy and good. I used cumin in place of coriander because that’s what I had.

I’ve made this one a thousand times. So good. I substitute the feta with labneh and add preserved lemons. Love it.

I had jalapeño peppers to add—very good (no fennel seeds on hand but still tasty) so easy–salad fruit cup while salmon baked

0.5lb overcooked at 12mins. 8mins tops. 15 mins for 1.5-2lbs.Otherwise a great flavorfull dish. 4/5

Under a half cup. Or above a third

One of my 2024 resolutions was to find a way to like salmon. I've always hated it, until I made this recipe. It's January 6th and I conquered a resolution in record time, thanks to this recipe! 5 stars. Would make again! I did add lemon zest and lemon juice as others suggested.

Followed the ‘add cumin, toast spices and infuse oil for 30 mins before roasting salmon’ advice and was excellent. Served over egg noodles.

Perfect for company! Easy to throw together, but seems impressive! Absolutely delectable. Served with couscous.

This style of cooking salmon got me past the perception that salmon is too dry a fish. The oils w all the flavor seeped right into it, so good w a nice drizzle of the oil on top

Did as others said and doubled the spices, including adding some cumin seed, lemon juice and zest. Let the infusion sit for an hour, added a few sliced cherry tomatoes and lemon slices in before slow roasting. Served over pearled couscous, a bit of kale massaged with a little lemon juice/tiny drops of the oil/microplaned garlic, and the cucumber feta with a tiny bit of added cilantro and mint. It’s so flavorful!

Very disappointing. Feta was too bitter and didn't really taste good with the salmon.

Great and easy recipe. Love the spices and would make for company. Lemon or lime at the end did a good job. I mean fennel and coriander seeds are absolutely delicious!

This was delicious as written. I used a 3-lb fillet for 6 people, which was too big for any of my skillets, so I set the fish on a lightly greased sheet pan, heated up the oil mixture in a small saucepan, then poured the warmed oil over the fish. The final dish is more “spiced” than “spicy,” and I found the oil to be so flavorful thanks to the combination of smoked paprika, crushed red pepper, fennel, and coriander. We ended up enjoying the oil over broccoli, roast potatoes, and bread as well!

I made this dish this evening. It is outstanding! I didn't have smoked paprika, so I used sweet. Also, left out the fennel. It really is delicious.

Easy and versatile weeknight dish, easy to mix and match. I replaced cukes with blanched asparagus. Next time I’d add a squeeze of citrus as others have suggested, or maybe some sherry vinegar. I’m sure this is even better with fresh salmon but it was a weeknight quickie so frozen Costco filets for tonight’s meal. No complaints, but I’ll be sure to stop over to the fishmonger next time.