This flavour-packed salmon dish combines the deep citrusy tang of sumac with a crisp, blackened crust. It’s quick to prepare, high in protein, and rich in healthy fats — making it ideal for a weeknight dinner or a standout centrepiece. Serve it alongside grains, salad, or roasted vegetables for a well-rounded meal.
Serves: 2
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Ingredients
- 2 skin-on salmon fillets (approx. 150g each)
- 1 tablespoon olive oil
- 1 tablespoon ground sumac
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and freshly cracked black pepper, to taste
- Lemon wedges, to serve
Method
- Prepare the spice rub:
In a small bowl, mix together the sumac, cumin, paprika, garlic powder, salt, and pepper. - Season the salmon:
Pat the salmon fillets dry with paper towel. Rub the spice mixture evenly over the flesh side of the salmon (not the skin side), pressing gently to help it adhere. - Cook the salmon:
Heat olive oil in a non-stick or cast-iron frying pan over medium-high heat. Once hot, place the salmon fillets skin-side down and cook for 4 minutes or until the skin is crisp. - Flip the salmon and cook for a further 3–4 minutes, or until the fish is cooked to your liking and the spices have formed a dark, crusted surface.
- Serve:
Transfer to plates and serve immediately with lemon wedges and your choice of sides such as couscous, herbed yoghurt, or a fresh cucumber salad.
Tip: Avoid overcooking the salmon — it should be just opaque in the centre for the best texture and flavour.
