Sumac Blackened Salmon

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

1. Prepare the spice rub:
   In a small bowl, mix together the sumac, cumin, paprika, garlic powder, salt, and pepper.
2. 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.
3. 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.
4. 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.
5. 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.