Easy Roasted Sumac Salmon Recipe
This sumac salmon is an incredibly flavorful dish that transforms an ordinary piece of fish into something truly special. The combination of sumac's bright, citrusy flavor with the richness of salmon creates a perfect balance that will impress even the most discerning dinner guests. With citrus fruits at their peak season in March, this is the perfect time to try this beautiful recipe!
Servings: 6
Ingredients
- 3-4 whole citrus fruits sliced ¼-inch thick (Use mixed citrus to make it look more dramatic)
- 3 Tablespoons olive oil + additional for the citrus
- Sea salt and freshly ground black pepper to taste
- 1 Tablespoon honey or your favorite non-glycemic sweetener if needed
- 2 Tablespoons fresh flat-leaf parsley finely chopped (or mix parsley and dill or parsley and mint)
- 2 medium cloves garlic minced
- 2 teaspoons lemon zest
- 1 ½ teaspoons sumac
- 1 ½ teaspoons paprika regular paprika or Hungarian paprika
- ¼ teaspoon cayenne pepper
- 1 ½ to 2- pound filet of thick fish like salmon or halibut skin on or off
- Half a lemon
- Optional: extra fresh herbs to use as garnish.
Instructions
- Preheat the oven to 275 degrees F. We are going to slow roast. Take the fish out of the refrigerator 30 minutes before cooking.
- Arrange citrus slices in one layer on a parchment-lined sheet pan. Drizzle with a little olive oil and sprinkle with a little salt and pepper. Place the pan in the oven to give the citrus a head start. Roast for 15 minutes.
- In a small bowl, mix together the olive oil, honey, parsley, garlic, lemon zest, sumac, paprika and cayenne.
- Season the salmon with salt and pepper. Figure about 1 teaspoon salt. Then pour the spice mixture over the fish and brush to coat.
- Bake the salmon for 20-30 minutes or until 125 F in the thickest part (tested with a meat thermometer.) Time will vary depending on the thickness and size of the fish.
- Serve with freshly squeezed lemon once done.
Notes
- If possible, I recommend buying wild-caught salmon from a reputable fishmonger. My favorite varieties for this recipe are King (Chinook) or Sockeye salmon, as they have enough fat to stay moist during the slow-roasting process.
- The spice mixture can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator.
- Slice the citrus up to a day ahead and store in an airtight container in the refrigerator.
- The entire dish can be assembled up to the point of cooking several hours ahead, then covered and refrigerated until ready to bake.