I am fortunate enough to have a lemon tree in my backyard and every winter, I’m greeted with an abundance of fresh lemons. Now, I love cooking with lemons as much as the next person, but this tree produces more lemons that I know what to do with. Which inevitably leads me to preserving a lot of them.

You don’t have to make preserved lemons yourself (they’re available in Middle Eastern grocers and well-stocked supermarkets), but there is no denying that they’re a powerful ingredient to cook with. I’ve since tried to expand the recipes I use them in, and developed this quick and easy salmon as one of them!

How to Make Salmon with Preserved Lemons

This recipe is quick and easy, and you can even get a side dish together (or tidy up) while the fish is marinating.

Oh, and the marinade is made entirely in a zip-top plastic bag so there’s even less clean-up!

Start by prepping your preserved lemons. Remove the flesh and seeds from the lemon and discard. Then, go ahead and very finely chop the peel so that it resembles a paste.

Add these into a large plastic bag along with a couple of teaspoons of the liquid from the jar and some olive oil.

Adding the lemon zest & olive oil to a bag — Adding the preserved lemon & olive oil to a bag

To the bag, also add in some minced garlic, a bit of harissa for heat, and a squeeze of date syrup for sweetness. If you don’t have this, go ahead and just use honey.

I also like to add some fresh oregano and parsley along with a bit of cumin, paprika and groud coriander seed.

Season the marinade with pepper and then seal the bag and squish everything together until its well combined.

Now, all you need to do is add your salmon fillet to the marinade and let is sit there at room temperature for at least 20 minutes – or in the fridge for up to an hour.

I don’t recommend going longer as the acidity from the lemon peel and liquid could begin to cure the salmon.

When you’re ready to cook, line a baking tray with parchment paper and remove the salmon, shaking off the excess marinade.

Place the salmon on the tray and bake in a 180°C/350°F until the internal temperature of the fish registers at 50°C/125°F – this will take about 15-20 minutes depending on how think your fillet is.

Removing the salmon from oven — Removing the salmon from the oven

All you need to do is wait for about 5 minutes before serving the fish! I think it goes particularly well with a nice vegetable side – my charred corn salad is a great option, or my kale and lentil salad is a good choice, as well.

Salmon with Preserved Lemons

Packed with Mediterranean flavours, this simple salmon is a quick dinner option that is absolutely delicious!

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Servings 2

Prep Time 10

Marinating time 20

Total Time 45

Ingredients

1 preserved lemon seeds & flesh discarded
60 ml (¼ cup) extra virgin olive oil
2 cloves garlic grated or finely minced
1 tbsp flat-leaf parsley minced
1 tbsp fresh oregano minced
2 tsp date syrup or honey
1 tsp harissa
1 tsp ground cumin
½ tsp sweet paprika
¼ tsp ground coriander seed
300 g (10 ½ oz) salmon fillet

Instructions

Very finely chop the preserved lemon peel so that it resembles a paste. Add it to a large zip-top plastic bag along with 2 tsp of the preserved lemon liquid from the jar and the olive oil.
To the bag, add the garlic, parsley, oregano, date syrup (or honey), harissa, cumin, paprika, coriander and generous grind of black pepper. Seal the bag and squish everything until well combined.
Add the salmon to the bag with the marinade and seal tightly. Squish the marinade to ensure that it's completely covering the salmon. Allow to rest at room temperature for 15-20 minutes or in the refrigerator for no more than 1 hour.
Preheat oven to 180°C/350°F. Remove the salmon from the marinade, shaking off the excess. Add to a parchment-lined baking sheet and move to the oven. Cook until the internal temperature registers at 50°C/125°F when an instant-read thermometer is inserted into the thickest part of the fillet – about 15 minutes. Allow to rest for 5 minutes before serving.