Description
Sweet Sumac Salmon is a flavorful and vibrant Middle Eastern-inspired main dish featuring tender salmon fillets glazed with a tangy and sweet mixture of pomegranate molasses, sumac, and aromatic spices. This easy oven-baked recipe offers a perfect balance of sweet, tart, and smoky notes, making it an ideal weeknight dinner served with fresh lemon wedges and parsley.
Ingredients
Scale
Salmon and Glaze
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 tablespoon pomegranate molasses or honey
- 1 teaspoon ground sumac
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
To Serve
- Lemon wedges
- Chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil to prevent sticking and for easy cleanup.
- Prepare Glaze Mixture: In a small bowl, combine the olive oil, pomegranate molasses (or honey), ground sumac, paprika, garlic powder, salt, and black pepper. Stir well to create a smooth, flavorful paste.
- Prepare Salmon: Pat the salmon fillets dry with paper towels to ensure the glaze adheres well, then place them skin-side down on the baking sheet.
- Apply Glaze: Brush the prepared spice and glaze mixture evenly over the tops of each salmon fillet, coating thoroughly for maximum flavor.
- Bake the Salmon: Bake in the preheated oven for 12 to 15 minutes, or until the salmon is opaque, cooked through, and flakes easily with a fork.
- Broil for Caramelization (Optional): For a more caramelized and slightly crispy top, switch to broil and cook for an additional 1 to 2 minutes, watching carefully to avoid burning.
- Serve: Remove from the oven, garnish with fresh lemon wedges and chopped parsley, and serve warm. This dish pairs wonderfully with rice, couscous, or a fresh cucumber salad for a complete meal.
Notes
- Sumac adds a tangy, lemony flavor that perfectly balances the sweetness of the glaze.
- You may grill the salmon instead of baking for a smoky flavor twist.
- Pomegranate molasses provides a distinctive Middle Eastern flair, but honey can be used as a convenient substitute.
