Ottolenghi Salmon Recipes: Sumac-Roasted Salmon

This Ottolenghi-inspired salmon pairs warmly spiced, sumac-seasoned fillets with a lemony tahini-yogurt sauce and a fresh shower of herbs. The combination takes cues from Levantine flavors: tangy sumac, toasted spices, creamy sesame, and bright citrus make a quick roast feel generous without making the fish difficult to cook.

Serve it straight from the oven with rice, flatbread, or a crisp salad, and let everyone spoon on as much sauce as they like. This is a flexible home recipe rather than a reproduction of any particular published dish; use the spice mix as a starting point and adjust the acidity and heat to suit your table.

Ingredients

4 skin-on salmon fillets, about 6 oz (170 g) each, or one 1½-lb (680 g) center-cut side of salmon
1 tbsp (15 ml) olive oil
1 tsp (2 g) ground sumac, plus a little extra for serving
¾ tsp (2 g) ground cumin
½ tsp (1 g) ground coriander
¼ tsp (0.5 g) Aleppo pepper or mild red pepper flakes
1 tsp (6 g) fine salt
¼ tsp (0.5 g) freshly ground black pepper
1 medium lemon, finely zested and cut into wedges (about 2 tbsp / 30 ml juice)
1 small garlic clove, finely grated (about 1 tsp / 5 g)
¾ cup (180 g) plain Greek yogurt
2 tbsp (30 g) tahini
2 tbsp (30 ml) cold water, plus more as needed
¼ cup (10 g) finely chopped flat-leaf parsley
¼ cup (10 g) finely chopped cilantro
2 tbsp (20 g) pomegranate seeds, optional
1 tbsp (10 g) toasted sesame seeds, optional

Instructions

Heat the oven to 425°F (220°C). Set a rack in the center and line a rimmed baking sheet with parchment paper or foil. If using individual fillets, check for pin bones by running your fingertips over the flesh and pull any out with clean tweezers. Pat the salmon dry; a dry surface helps the oil and spices cling instead of sliding off.
In a small bowl, combine the olive oil, sumac, cumin, coriander, Aleppo pepper, salt, black pepper, and lemon zest. Brush or rub the mixture over the top and sides of the salmon. Arrange the fillets skin-side down on the baking sheet, leaving a little space between them. For a whole side, keep it in one piece and place the thicker end toward the hotter back of the oven.
Roast until the thickest part reaches the USDA FSIS safe minimum internal temperature for fish, 145°F (63°C), checked with an instant-read food thermometer. Start checking individual portions at 10 minutes; depending on thickness and your oven, they may take 12–15 minutes. A whole side commonly needs 12–15 minutes as well, but thickness matters more than the clock. Insert the thermometer into the thickest part without touching the pan. The flesh should be opaque and separate into moist flakes; avoid relying on color alone.
While the salmon roasts, make the sauce. Stir together the yogurt, tahini, grated garlic, and 1 tablespoon (15 ml) of lemon juice. Add the cold water gradually, whisking until the sauce is smooth and thick but easy to spoon. Tahini can seize and look stiff when first mixed with lemon; keep whisking and add the water a little at a time to loosen it. Taste and add more lemon juice or a pinch of salt if needed.
Mix the parsley and cilantro together. When the salmon is cooked, take it from the oven and let it stand for 2 minutes while you set out the sauce and serving plates. This brief pause makes the fillets easier to lift intact, but it is not a substitute for reaching the safe temperature. Finish the fish with a squeeze of lemon, a light dusting of sumac, the chopped herbs, and pomegranate or sesame seeds if using.
Serve the salmon warm with the tahini-yogurt sauce alongside or spooned in a stripe over each fillet. If serving one large piece, transfer it carefully with a wide spatula, or bring the baking sheet to the table and lift portions from it. Put extra lemon wedges and sauce on the table so guests can adjust each serving.

Tips

Choose fillets of similar thickness. Even-sized portions finish closer together, so none need to wait while another cooks. If the tail end is much thinner, fold it under itself or remove it a few minutes before the thicker pieces are done. A center-cut side also cooks more evenly than a tapered tail section.
Use fresh sumac if you can. Sumac should taste pleasantly tart and citrusy, not dusty or dull. If it is unavailable, use 1 teaspoon (5 ml) finely grated lemon zest in the spice rub instead. The result will be brighter and less earthy, but the lemon still gives the salmon a lively edge. Ground sumac is often sold in Middle Eastern grocery stores and spice shops.
Adjust the tahini sauce, not the fish, at the table. Tahini brands vary in thickness and bitterness. Add water slowly until the sauce is pourable, then balance it with lemon and salt. If it tastes too sharp, stir in another spoonful of yogurt; if it tastes flat, a little more lemon usually helps. For a dairy-free sauce, use an unsweetened, thick plant-based yogurt.
Keep the salmon moist by checking early. Fillets can move from just-cooked to dry quickly, especially if they are thin. Use the thermometer at the thickest point, and avoid opening the oven repeatedly. The recipe’s safe-temperature target is 145°F (63°C); carryover cooking may add a little heat after the pan comes out, so check the fish as it approaches that point.

Serving Suggestions

The sauce and spice rub are bold enough to make the salmon the center of a meal, while simple sides let their flavors stand out. Serve it with warm pita or another flatbread for scooping up tahini sauce, or add steamed basmati rice, couscous, or bulgur to catch the lemony juices. A bowl of cucumber, tomato, and thinly sliced red onion makes a crisp, cooling contrast. Keep the salad dressing light so it does not compete with the seasoned fish.

For a more substantial spread, add roasted cauliflower, carrots, or eggplant, finished with olive oil and a pinch of cumin. A plate of olives or pickled vegetables brings a salty, tangy note that works well with the creamy sauce. If making dinner for guests, arrange the herbs and optional pomegranate seeds just before serving so their color and texture stay fresh. Keep the sauce in a separate bowl if people prefer different amounts.

Variations

Make it hotter: Increase the Aleppo pepper to ½ teaspoon (1 g), or add a pinch of cayenne. Aleppo pepper is mildly fruity rather than sharply hot; cayenne gives a more direct heat, so use it sparingly. You can also serve harissa at the table instead of increasing the heat in the whole batch.

Use a different fish: Thick cod or halibut portions can take the same spice rub and sauce. Their cooking times vary by thickness, so use a thermometer and cook to 145°F (63°C). Delicate, thin fillets will cook faster and may not hold together as well. If you use skinless portions, oil the parchment lightly to make lifting them easier.

Make it dairy-free: Replace the Greek yogurt with a thick, unsweetened dairy-free yogurt, or make a tahini-lemon sauce without yogurt. For the latter, use ¼ cup (60 g) tahini, 2 tablespoons (30 ml) lemon juice, a small grated garlic clove, and 3–5 tablespoons (45–75 ml) cold water, whisking in the water gradually. This version is more sesame-forward and less creamy-tangy.

Turn it into a bowl: Flake cooked salmon into large pieces and serve over rice or grains with chopped cucumber, herbs, and the sauce. Keep the salmon in generous flakes rather than stirring it through, which can break it up and make the bowl look pasty. Add pomegranate seeds or toasted sesame for texture, and dress the vegetables with lemon just before serving.

Storage and Reheating

Refrigerate cooked salmon within 2 hours of cooking, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. Store the sauce separately when possible; the herbs and pomegranate topping are best added fresh. If the salmon has sat out longer than 2 hours, discard it rather than saving it for another meal. For meal prep, portion the fish and sauce into separate containers so the salmon does not soften in the dressing.

For safe reheating, warm leftover salmon until it reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Cover it and heat gently in a 275°F (135°C) oven or in short bursts in the microwave, checking the center with a thermometer. Reheating can make salmon drier, so add a teaspoon of water or broth to the dish and keep it covered. Cold leftover salmon is also pleasant flaked into a salad, provided it has been stored safely; do not leave it at room temperature while serving.

The yogurt-tahini sauce can be refrigerated separately for up to 3 days. Stir it before using, since it may thicken as it chills; loosen it with a teaspoon of cold water at a time. Freezing cooked salmon is possible for up to about 2 months for best quality, though its texture may become softer after thawing. Freeze it in an airtight container and thaw overnight in the refrigerator, then reheat to 165°F (74°C). The sauce is better made fresh than frozen.

Frequently Asked Questions

Can I prepare the salmon ahead of time?
You can mix the spice rub and prepare the sauce up to a day ahead, keeping each covered in the refrigerator. Season the salmon shortly before roasting rather than leaving it coated for many hours; the salt can draw moisture to the surface. Chop the herbs shortly before serving so they stay bright. Roast the fish close to mealtime for the best texture.

Can I use frozen salmon?
Yes. Thaw it in the refrigerator overnight, then pat it thoroughly dry before adding the oil and spices. Cooking salmon directly from frozen is possible, but it is harder to season evenly and the timing will be different, so thawing is the more reliable option for this recipe. Do not thaw fish on the counter.

What can I use instead of tahini?
For a similar sesame flavor, use smooth sesame paste if available. In a pinch, use a smooth nut or seed butter, such as almond or sunflower butter, thinned with lemon juice and water; both will change the flavor, making it less distinctly sesame-like. If sesame is an allergy concern, leave tahini out and serve a lemony yogurt sauce instead, using an appropriate allergy-safe ingredient.

How do I know when salmon is done without drying it out?
A thermometer is the most dependable check: USDA FSIS recommends 145°F (63°C) at the thickest point for fish. Begin checking early because the time depends on the fillet’s thickness, starting temperature, and oven. The flesh should also look opaque and flake when gently pressed, but appearance by itself cannot confirm the safe minimum temperature.

Can I make the recipe without cilantro?
Yes. Replace it with an equal amount of parsley, or use chopped mint or dill for a different herbal character. Parsley gives a clean, mild finish; mint makes the dish especially fresh, while dill pairs naturally with salmon but moves the flavor in a different direction. Use whichever herb you enjoy, and keep the total amount close to the recipe quantity.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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