Sumac Roast Salmon

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Sumac Roast Salmon

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.

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Ingredients

800g salmon fillet, skin on
1 tbsp olive oil
sea salt, to season
½ tsp ground sumac
zest of 1 lemon

Equipment

Large baking tray
Baking paper
Meat thermometer
Microplane or fine grater (for the lemon zest)
Chopping board and knife

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Directions

Preheat the oven to 200°C fan forced (390°F) and then line a large baking tray with baking paper.
Place the salmon, skin side down on the tray. Drizzle the salmon flesh with olive oil, then season generously with some salt, then the sumac and lemon zest.
Place the salmon in the oven and check it after 12 minutes. The skin should be flaky, and you want the internal temperature to reach 50°C (122°F).
Set it aside to rest for 5 minutes before serving.

Notes

Chef Tips

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.

FAQs

How do I store it?

Any leftovers should be stored in an airtight container and refrigerated for up to 3 days. It can then be reheated slowly in the oven or flaked and eaten cold with a salad.

Can I use individual salmon fillets instead of one large piece?

Yes, absolutely. Individual fillets work just as well if you can’t get one large piece. Just keep in mind they’ll cook faster, check them around the 8–10 minute mark and use the same internal temperature guide of 50°C (122°F) to know when they’re done.

What can I serve this with?

My go-to is the zucchini and butter bean salad I’ve linked, they were made for each other. But it also goes really well with steamed rice, roasted vegetables, a simple green salad, or a barley salad if you want something a bit more substantial.

Can I cook this on the BBQ?

Definitely. Place the salmon skin side down on a preheated BBQ over medium heat. Close the lid and cook for around 10–12 minutes, checking the internal temperature the same way. Just make sure your grill grates are clean and well-oiled beforehand so the skin doesn’t stick.