This is one of my new favourite meals to make on a busy weeknight. It requires super minimal prep time and the cooking is largely inactive, however, the results are incredibly flavourful!
This salmon fillet is rubbed in a garlicky za’atar mixture and then roasted until moist and tender. Serve the fish drizzled in a zingy tahini sauce and you, too, will start to fall in love with this easy dish.
If you’re after a new unique way to eat salmon, then this is a great recipe option and a fantastic way to use delicious za’atar!
How to Make Salmon with Za’atar & Tahini Sauce
Start first by seasoning your salmon generously with salt and pepper. This is essential in bringing out the flavour of the fish.
It’s also worth making sure that your oven is preheated to 180°C/350°F.
Now, in a small bowl, it’s time to make your rub. All you need to do is combine some za’atar, a bit of cumin, some chili flakes and a bit of lemon zest. Then, grate in a clove of garlic and drizzle over some olive oil. Whisk this until it’s thoroughly combined.
This rub is similar to the spice rub I put on my rainbow trout recipe. It’s a great way to impart a lot of flavour onto many different kinds of fish!
Use a spoon or pastry brush to cover the entire fillet in the rub. Then, move the fish to the oven and cook it until an instant-read thermometer registers at 50°C/122°F when inserted into the thickest part of the salmon. This should take around 15-20 minutes.
While the fish is cooking, make the tahini sauce. For this, all that you need to do is add some tahini to a small bowl.
Pour in a bit of fresh lemon juice, grate in a clove of garlic and add a bit more za’atar. Season with salt and pepper and then pour in a bit of cool water to thin out the sauce.
Whisk it until it’s smooth and homogenous.
Once the fish is cooked, let it rest for about 5 minutes before serving – drizzle it with the tahini sauce and serve more along the side.
This meal is particularly good with a side of roasted veggies like za’atar roasted cauliflower and carrots, harissa roasted sweet potatoes or sauteed greens. It’s also great with a crisp, fresh salad, such as my spinach and rocket salad.
Za’atar Salmon with Tahini Sauce
Equipment
Ingredients
Za'atar Salmon
- 350 g (12 oz) salmon fillet
- 1 clove garlic grated or finely minced
- 1 tbsp za'atar
- 1 tsp lemon zest
- ½ tsp ground cumin
- ¼ tsp chili flakes
- 2 tbsp olive oil
Instructions
- Preheat oven to to 180°C/350°F. Pat the salmon dry and season generously with salt and pepper. In a small bowl, combine the garlic, za'atar, lemon zest, cumin, chili flakes and olive oil.
- Use a spoon or pastry brush to completely coat the salmon fillet in the za'atar mixture.
- Set the salmon on a parchment-lined baking sheet, move to the oven and cook until the salmon registers at 50°C/122°F when an instant-read thermometer is inserted into the thickest part of the fillet. Allow to rest for 5 minutes.
- Meanwhile, make the tahini sauce. Add the tahini, garlic, lemon juice, za'atar a generous pinch of salt and a few grinds of black pepper to a small bowl.
- Pour in 60ml (¼ cup) cool water and whisk until emulsified. Drizzle some over the salmon and serve the rest on the side.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This easy salmon with za’atar is perfect for a quick but impressive weeknight meal. Packed with flavour, you’re sure to love this dish!
Are you looking to make this salmon recipe? Have any questions? Let me know in the comments!
