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Introduction
Sumac, a vibrant spice with a tart, lemony flavor, has been used in Middle Eastern cuisine for centuries. This recipe marries the traditional use of sumac with the modern popularity of salmon, creating a dish that bridges cultures and flavors. The addition of a lemon garlic sauce not only complements the sumac's tanginess but also pays homage to the Mediterranean love for bright, citrusy notes in seafood dishes. As health-conscious dining continues to gain momentum, this recipe offers a perfect balance of nutrition and taste, making it a go-to option for those looking to indulge in a meal that's as good for the body as it is for the palate.
Ingredients
• 4 salmon fillets (6 oz each), skin-on, preferably wild-caught
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons ground sumac
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 lemons, 1 zested and juiced, 1 cut into wedges for serving
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons honey
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon unsalted butter
Step 1:
Preheat the grill or grill pan to medium-high heat (about 400°F/200°C).
Step 2:
In a small bowl, mix together sumac, salt, and black pepper. Pat the salmon fillets dry with paper towels, then brush with 1 tablespoon of olive oil. Sprinkle the sumac mixture evenly over the salmon.
Step 3:
In a small saucepan over medium heat, combine the remaining 1 tablespoon of olive oil, minced garlic, lemon zest, lemon juice, honey, and red pepper flakes (if using). Simmer for 2-3 minutes until fragrant.
Step 4:
Remove the saucepan from heat and stir in the butter until melted. Add chopped parsley and set aside.
Step 5:
Place the salmon fillets skin-side down on the preheated grill or grill pan. Cook for 4-5 minutes until the skin is crispy.
Step 6:
Carefully flip the salmon and cook for an additional 2-3 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
Step 7:
Transfer the salmon to serving plates, brush with the lemon garlic sauce, and garnish with lemon wedges.
Q: Can I make this recipe with skinless salmon fillets?
A: Yes, you can use skinless fillets, but reduce the cooking time by about 1 minute per side and watch carefully to prevent overcooking.
Q: Is it possible to bake this salmon instead of grilling?
A: Absolutely. Bake in a preheated 400°F (200°C) oven for 12-15 minutes, or until the internal temperature reaches 145°F (63°C).
Q: Can I prepare the lemon garlic sauce in advance?
A: Yes, you can make the sauce up to 24 hours in advance. Store it in the refrigerator and gently reheat before serving.
• Choose wild-caught salmon for the best flavor and nutritional value. Farm-raised salmon can be used as a substitute.
• If sumac is unavailable, substitute with 1 tablespoon lemon zest mixed with 1 tablespoon paprika.
• For a dairy-free version, replace butter with additional olive oil in the sauce.
• This recipe is gluten-free and low-carb friendly.
• Adjust the amount of red pepper flakes to your preferred level of spiciness.
• Fresh herbs like dill or cilantro can be used instead of or in addition to parsley for variation.
Serve the salmon immediately, garnished with additional fresh parsley and lemon wedges on the side.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven to avoid drying out the fish.
Prepare the sumac rub and lemon garlic sauce while the grill is preheating to maximize efficiency.
- Do not overcook the salmon; it should still be slightly translucent in the center for optimal moisture.
- Let the salmon come to room temperature before grilling for more even cooking.
- Use a fish spatula for easier flipping and to prevent the salmon from breaking apart.
For a Mediterranean twist, add 1/4 cup of crumbled feta cheese and 2 tablespoons of chopped Kalamata olives to the sauce. For a spicier version, increase the red pepper flakes or add a pinch of cayenne pepper to the sumac rub.
Pair with a crisp Sauvignon Blanc or a light Pinot Noir. For a non-alcoholic option, try a sparkling water infused with lemon and mint.
Best in late spring through early fall when wild salmon is in season, but can be enjoyed year-round with quality frozen salmon.
This recipe contains fish (salmon) and dairy (butter). It may contain traces of tree nuts if the equipment used to process the salmon has been in contact with nuts.
