Sweet & Smoky Middle Eastern Salmon

Preparation time: 20 minutes + 20 minutes marination | Serves: 2-4 people

My delicious roast salmon recipe draws inspiration from Middle Eastern flavours, using pomegranate molasses, smoked paprika and fresh orange for a perfectly balanced, smoky-sweet marinade. This recipe is packed with flavour, and while marination isn’t strictly required, those extra 20 minutes make a big difference. Make this roast salmon for a quick but impressive weeknight dinner, or while hosting - your guests will love it!

Ingredients used in this Middle Eastern Salmon recipe -
I like balancing sweet and spicy flavours and this recipe does just that. The marinade includes sticky, sweet pomegranate molasses, fresh orange juice for brightness, smoked paprika and sumac for depth, bound together by good quality olive oil.

How to serve this glazed salmon -
These salmon fillets pair wonderfully with simple sides like fresh salad, or create a more substantial meal with fluffy couscous, spiced rice, or warm flatbread for a complete Middle Eastern feast.

Find more suggestions and tips in the recipe notes below.

Ingredients

• 2 large salmon fillets (around 250gms each)

• 1 orange (juice half and slice half into slices)

• 2 tbsps. extra virgin olive oil (I love this one from Pukara Estate)

• 2 tsps. smoked paprika

• 1 tsp. sumac

• 2 tsps. salt

• 1 tbsp. pomegranate molasses

Method

1. For the marinade - Mix the olive oil, orange juice, paprika, pomegranate molasses, sumac and salt in a bowl together.

2. Place salmon fillets on a plate and brush both sides generously with the marinade, reserving about a quarter for basting. Let marinate for 20 minutes. Arrange orange slices on top of the fillets.

3. Preheat the oven to 180ºC

4. Place marinated salmon in the oven for 10 minutes. Baste with reserved marinade, then continue cooking for another 8-10 minutes until just cooked through.

5. Let the salmon rest for 2-3 minutes before serving. Drizzle with extra olive oil and sprinkle with sumac.

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RECIPE NOTES

Swaps, Serves & Storage

1. Can I use any other fish for this recipe
   I haven’t tried this marinade on another fish, but I have used it for chicken and it works really well! Adjust the cooking time accordingly.

2. Do I have to use the 250 gms fillets?
   I came across the large fillets and they worked really well for this recipe, however it’s also perfect for a 4x pack of salmon like this one.

3. What can I use instead of pomegranate molasses?
   Swap the pomegranate molasses for honey and a squeeze of lemon juice. You won’t get the same flavours, but the sweetness and tang is similar.

4. What can I use instead of sumac?
   Replace the sumac with lemon zest or a squeeze of lemon juice.

5. Can I make this recipe in the air fryer or on the stove?
   This Middle Eastern salmon recipe is easily adapted to be cooked on the stove or air fryer.
   Stovetop Method: Heat a large skillet over medium-high heat with a little oil. Sear the marinated salmon for 3-4 minutes per side, basting with reserved marinade halfway through.
   Air Fryer Method: Preheat air fryer to 180°C. Cook marinated salmon for 7-8 minutes, flipping halfway and brushing with reserved marinade. Check for doneness with a fork.

6. Can I make this recipe ahead of time?
   I would suggest making the marinade or marinating the fish ahead of time, and cooking it just before serving. Reheating salmon often overcooks the fish, leading to a tougher texture.

Tips & Tricks

1. How to cook salmon perfectly - I prefer my salmon cooked medium-rare – beautifully pink and flaky in the middle with just-set edges. Since this recipe uses skinless fillets, oven-roasting with a halfway basting creates an almost caramelised crust from the marinade. For sizeable fillets (around 250g each), an 18-20 minute cooking time delivers the best results.

Check out my other Mains -

One Pan Roasted Za’atar Chicken
Thai Inspired Lemongrass Braised Pork
Nani’s Mangalorean Green Chicken Curry
Loaded Sweet Potatoes With Fennel Slaw