Savouring the Canadian Prairies: Cumin-Spiced Baked Salmon and Tartar Sauce

Hello, everyone! I’m Elaina, your host at Flavour Food and Wine, coming to you from the heart of the Canadian prairies in our charming city, Winnipeg. Today, I’m excited to share with you a dish that has won over our hearts and taste buds – the delightful Cumin-Spiced Baked Salmon and Tartar Sauce.

Cumin-Spiced Baked Salmon & Tartar Sauce

The is a seafood recipe that I will say is a sure winner for those that enjoy eating salmon dishes!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Canada
Servings 4 people
Calories 249 kcal


  • 1 oven
  • 1 small mixing bowl
  • 1 shallow baking dish


  • 1/2 teaspoon garlic powder
  • 4 5-ounce fresh salmon fillets
  • 1/2 teaspoon cumin ground
  • 1 tablespoon lemon zest finely grated
  • 2 tablespoons light olive oil
  • salt and black pepper to taste
  • Tartar Sauce:
  • 1 clove garlic minced
  • 1 shallot minced
  • 1/4 cup low-fat mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pickle relish


  • Preheat your oven to 425° Fahrenheit.
  • In a small mixing bowl, whisk the pickle relish, shallot, mayonnaise, lemon juice, and garlic together until well combined.
  • Mix the lemon zest, olive oil, garlic powder, and cumin in a shallow baking dish. Add your salmon fillets, rub the spice mixture on all sides of the fillets.
  • Place your salmon fillets in the baking dish. Season fillets with salt and mpepper, to taste.
  • Bake your fillets for approximately 12 minutes or until cooked through.
  • Serve with light salad and Enjoy!


Keyword cumin, salmon fillets

The Allure of Cumin-Spiced Baked Salmon

Cumin-Roasted Salmon With Cilantro Sauce Recipe - NYT Cooking

There’s something magical about the scent of cumin mingling with the aroma of baking salmon. It fills my home with a warmth that is both comforting and invigorating. This Cumin-Spiced Baked Salmon isn’t just a meal; it’s an adventure for your taste buds, a journey that begins with anticipation and ends with contentment. And let’s not forget the tartar sauce – creamy, tangy, and the perfect partner for our salmon.

Tips for Mastering Cumin-Spiced Baked Salmon

When it comes to creating the perfect Cumin-Spiced Baked Salmon, timing is key. Overcook it, and you lose the moist, flaky texture. Undercook it, and you miss out on the full flavour profile. For a medium-sized piece of salmon, aim for about 12-15 minutes at 400 degrees Fahrenheit.

And remember, the cumin is the star of this dish. It lends a deep, earthy flavour that beautifully complements the salmon.

Serving Your Cumin-Spiced Baked Salmon & Tartar Sauce

Salmon with Tartar Sauce - Chefjar

When serving your Cumin-Spiced Baked Salmon, I recommend a side of steamed green beans or a colourful salad. And don’t be shy with the tartar sauce! For my fellow wine enthusiasts, a chilled glass of Chardonnay is the perfect accompaniment to this meal.

Your FAQs Answered

I’ve received a number of questions from you all about this Cumin-Spiced Baked Salmon & Tartar Sauce recipe, and I’m here to answer them!

One question that often comes up is, “Can I use a different type of fish?” The answer is a resounding yes! While I have a soft spot for salmon, this recipe is quite flexible. You can substitute it with a white fish like halibut or cod. They both bake wonderfully and their mild flavour profiles allow the cumin to shine through.

And for those wondering about the cumin, “Can I use ground cumin instead of cumin seeds?” Absolutely! Ground cumin is more potent than cumin seeds, so you might want to use a bit less. Start with half the amount and adjust according to your taste.

Lastly, a few of you have asked about wine pairings. “What wine would you recommend with this dish?” As a wine enthusiast, I’d suggest a chilled glass of Chardonnay. Its crispness and fruity notes complement the rich, earthy flavours of the Cumin-Spiced Baked Salmon beautifully.

There you have it, folks! A Canadian classic, reimagined with a cumin twist. As we say here in Winnipeg, “Enjoy your meal, eh?”

Until next time, happy cooking!

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