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Milk Street Recipe
Milk Street Community
Milk Street Bowtie Roasted Salmon with Za’atar

Roasted Salmon with Za’atar

Appears in May-June 2022

30 minutes

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Roasted Salmon with Za’atar

Free

For Milk Street Facebook community member Jolene Bosché, of O’Fallon, Illinois, za’atar is a favorite seasoning for salmon. She sprinkles it onto the fillets along with some salt, then drizzles on olive oil before oven-roasting or cooking them in a smoker. To mimic the woodsy aroma and flavor of smoked fish using the ease of the oven, we mix a little smoked paprika into the za'atar, plus some grated lemon zest to balance the fattiness of the salmon. Either individually sized fillets or a single large piece works in this recipe; we’ve included cooking times for both.

4

Servings

Tip

Don’t bypass the step of allowing the salmon to stand after it’s seasoned. This gives the salt and sugar a chance to lightly cure the surface of the fish, resulting in a texture similar to smoked salmon. Let the seasoned salmon stand while the oven heats, at least 15 minutes, or even a little longer if your oven is slow.

30 minutes

1 1/2 tablespoons za’atar, divided
1 teaspoon grated lemon zest, plus lemon wedges to serve
3/4 teaspoon smoked paprika
1/2 teaspoon white sugar
Kosher salt
1 tablespoon extra-virgin olive oil
4 6-ounce center-cut skin-on salmon fillets (each 1 to 1¼ inches thick) or 1½-pound skin-on salmon fillet, pin bones removed
Ingredients
  • tablespoons za’atar, divided

  • 1

    teaspoon grated lemon zest, plus lemon wedges to serve

  • ¾
  • ½

    teaspoon white sugar

  • Kosher salt

  • 1
  • 4

    6-ounce center-cut skin-on salmon fillets (each 1 to 1¼ inches thick) or 1½-pound skin-on salmon fillet, pin bones removed

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Roasted Salmon with Za’atar

Get Ready to Cook

4

Servings

30 minutes

Tip

Don’t bypass the step of allowing the salmon to stand after it’s seasoned. This gives the salt and sugar a chance to lightly cure the surface of the fish, resulting in a texture similar to smoked salmon. Let the seasoned salmon stand while the oven heats, at least 15 minutes, or even a little longer if your oven is slow.

Ingredients
  • tablespoons za’atar, divided

  • 1

    teaspoon grated lemon zest, plus lemon wedges to serve

  • ¾
  • ½

    teaspoon white sugar

  • Kosher salt

  • 1
  • 4

    6-ounce center-cut skin-on salmon fillets (each 1 to 1¼ inches thick) or 1½-pound skin-on salmon fillet, pin bones removed

Step 1 of 3

Prepare the Salmon

tablespoons za’atar, divided
1
teaspoon grated lemon zest
¾
teaspoon smoked paprika
½
teaspoon white sugar
1
teaspoon salt
4
6-ounce center-cut skin-on salmon fillets (each 1 to 1¼ inches thick) or 1½-pound skin-on salmon fillet, pin bones removed
1
tablespoon extra-virgin olive oil

In a small bowl, stir together 1 tablespoon za’atar, the lemon zest, paprika, sugar and 1 teaspoon salt. Rub this mixture onto all sides of the salmon, then coat all over with the oil. Sprinkle the flesh side with the remaining ½ tablespoon za’atar, pressing so the seasoning adheres. Let stand at room temperature for about 15 minutes while the oven heats.

Step 2 of 3

Prepare the Oven

Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment paper and mist the parchment with cooking spray.

Step 3 of 3

Finish and Serve

Lemon wedges to serve

Place the salmon skin-side up on the prepared baking sheet. Roast until the edges are firm to the touch and the thickest part reaches about 120°F, 7 to 9 minutes for individual portions or 11 to 15 minutes for a large fillet. Transfer the salmon to individual plates or a platter. Serve with lemon wedges.

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