Sumac-Rubbed Salmon Roasted in Olive Oil
Sumac-Rubbed Salmon Roasted in Olive Oil is easy to make and loaded with flavor! And this tasty salmon dish is delicious with the optional Tzatziki sauce. Use Seafood Recipes to find more recipes like this one.
Maybe this will be the recipe that will get you to try the middle eastern spice called Sumac (soo-mack) and if so, you can thank me later for bringing this wonderful new flavor into your life. I recently saw it mentioned in one of those magazine articles about new food trends for 2014, and I wondered what took them so long.
I’ve been using Sumac for years now in things like Fattoush, Mediterranean Salad Dressing, Twice-Baked Sweet Potatoes, and Cauliflower Rice, and if you’ve been reading my blog for a while you’ve probably realized how much I love this flavor. Sumac tastes a bit like lemon, which might be why the idea popped into my head to try it rubbed on salmon, and oh my, was that idea ever a winner!
If your town has a middle eastern or Mediterranean grocery store you can probably find Sumac similar to the one I’ve shown in the photo, but if you don’t find it you can order Sumac online from The Spice House. It’s also one of the ingredients in a spice mixture called Za’atar, which is another thing I’m fond of.
I’m also a huge fan of Szeged Fish Rub, but you can use any brand that has good flavor to season the salmon. I used about 2 teaspoons of fish rub and 3 teaspoons of sumac for 2 pieces of salmon. Preheat the oven to 450F/230C. You need a large, heavy pan that can be heated in the oven to make this, preferably a cast iron frying pan if you have one. Brush a generous amount of olive oil on the pan and when your fish is room temperature, heat the pan about 5 minutes in the hot oven.
Once the fish is room temperature, rub each side with a generous amount of olive oil and sprinkle with fish rub and Sumac, rubbing the seasonings around a little so they stick to the fish. When the pan is hot, put the salmon top side down in the hot pan and roast about 5 minutes.
Here’s how the top looked when I turned the salmon over. Put back in the oven to roast about 3 more minutes, or slightly less depending on how thick your salmon pieces are. Serve hot, with Tzatziki Sauce if desired.
More Amazing Ideas for Cooking Salmon:
Grilled Salmon with Maple-Sriracha-Lime Glaze ~ Kalyn’s Kitchen
Roasted Salmon Teriyaki ~ The Perfect Pantry
Quick and Easy Pecan-Crusted Dijon Salmon ~ Kalyn’s Kitchen
Easy Salmon in Parchment ~ Fifteen Spatulas
Grilled Salmon with Sun-Dried Tomato, Olive, and Caper Relish ~ Kalyn’s Kitchen
Sumac-Rubbed Salmon Roasted in Olive Oil
Sumac-Rubbed Salmon Roasted in Olive Oil is easy to make and loaded with flavor!
- 2 pieces of skinless salmon, about 6 oz. each
- about 2 tsp. olive oil, plus more for oiling the pan (use extra virgin olive oil for best flavor)
- about 2 tsp. fish rub (I use Szeged Fish Rub)
- about 1 T Sumac
- Tzatziki Sauce for serving, optional
- Remove salmon from the fridge and let it come to room temperature.
- Preheat the oven to 450F/230C.
- Brush a large oven-proof frying pan with a generous amount of olive oil. (A heavy cast iron pan is best.)
- When the fish is room temperature, put the pan in the oven and heat it for 5 minutes.
- Rub the salmon pieces on both sides with olive oil and sprinkle generously with Szeged Fish Rub and Sumac. Use your fingers to rub the spices around a little so they stick to the salmon.
- After the pan has heated for 5 minutes, put the salmon top side down in the frying pan and roast 5 minutes.
- Carefully turn over and roast about 3 minutes more, depending on how thick your salmon pieces are.
- Serve hot, with Tzatziki Sauce if desired.
This recipe makes 2 servings but can easily be doubled.
This recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything about this Sumac-Rubbed Salmon Roasted in Olive Oil is a great choice for any phase of the South Beach Diet, and this delicious recipe is also low-carb, Keto, gluten-free and can be Paleo, Whole 30, or dairy-free if you skip the Tzatziki sauce.
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