Sumac Roast Salmon

Recipe notes

Choosing your salmon

When it comes to salmon, quality really does make a difference. I always recommend heading to a good fishmonger and asking for a thick belly piece with the skin on.

Season generously

Don’t hold back with the salt here. A large piece of fish needs a generous seasoning to make sure the flavour comes through in every bite. The sumac brings a lovely tartness, so spread it evenly across the whole fillet, you want every mouthful to have that same balance.

Skin side down

Always place the salmon skin side down on the tray. The skin acts as a natural barrier, protecting the delicate flesh from the direct heat of the oven and helping it cook more evenly. For this recipe, I don’t eat the skin as it doesn’t have much texture to it but you can eat it if you want to. 

Use a thermometer

The best way to nail perfectly cooked salmon every time is to use a meat thermometer. You’re aiming for 50°C (122°F) in the thickest part of the fillet. At that temperature, the salmon will be just cooked through, still moist, slightly translucent in the very center, and absolutely delicious. If you don’t have a thermometer, press the flesh gently with a fork; it should flake easily but still look a little glossy inside.

Let it rest

Resting the salmon for 5 minutes after it comes out of the oven is an important step. It gives the juices time to redistribute through the flesh so every bite stays moist and tender. 

Ingredient notes

Salmon:

I’ve used an 800g salmon fillet (with skin on) which you should be able to pick up from your local fish monger. Just ask them for a thick belly piece of salmon. If you don’t have access to one, smaller individual salmon fillets will be fine just check it after 10 minutes. If you don’t want to cook with salmon, you could use trout.

Sumac:

you can find it in the spice aisle of your local supermarket.