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A close-up of homemade Za’atar Salmon with a golden-brown crust, garnished with lemon wedges and fresh parsley, served alongside roasted carrots and zucchini on a white ceramic plate, placed on a modern kitchen countertop with natural lighting.

Za'atar Salmon: A Flavorful Fusion of Middle Eastern Spice and Omega-Rich Fish

Kathleen ron
Za’atar salmon is a delicious fusion of Middle Eastern flavors and nutrient-rich salmon. This dish combines the earthy, nutty, and slightly tangy notes of za’atar seasoning with the buttery richness of perfectly cooked salmon. It’s quick, easy, and packed with bold flavors—perfect for a weeknight dinner or an elegant meal.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Cuisine Mediterranean
Servings 4
Calories 320 kcal

Ingredients
  

  • 4 salmon fillets about 6 ounces each, skin-on or skinless
  • 3 tablespoons olive oil
  • 2 tablespoons za’atar seasoning store-bought or homemade
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika optional, for extra color and depth
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lemon
  • For Garnish & Serving:
  • Fresh parsley chopped
  • Lemon wedges
  • Drizzle of tahini or yogurt sauce optional

Instructions
 

  • Step 1: Preheat the Oven or Grill
  • Oven Method: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Grill Method: Preheat your grill to medium-high heat (375-400°F) and lightly oil the grates.
  • Step 2: Prepare the Salmon
  • Pat the salmon fillets dry with paper towels—this helps the seasoning stick and promotes crispier edges.
  • In a small bowl, mix the za’atar seasoning, garlic powder, paprika, salt, and black pepper.
  • Rub each fillet with olive oil, then coat generously with the seasoning blend.
  • Step 3: Cook the Salmon
  • Oven-Baked: Place the fillets skin-side down on the prepared baking sheet. Bake for 12-15 minutes, depending on thickness, until the salmon flakes easily with a fork.
  • Grilled: Place the fillets directly on the grill, skin-side down. Grill for 5-6 minutes per side or until the salmon reaches an internal temperature of 145°F (63°C).
  • Step 4: Garnish & Serve
  • Remove the salmon from the oven or grill and squeeze fresh lemon juice over the top.
  • Garnish with chopped parsley and serve with lemon wedges.
  • For an extra creamy touch, drizzle with tahini sauce or Greek yogurt dressing.

Notes

For the best texture: Cook salmon until just opaque in the center; overcooking dries it out.
Want crispy skin? If using skin-on fillets, cook skin-side down first and press lightly with a spatula.
Marinate for deeper flavor: Let the salmon sit with the seasoning for 30 minutes before cooking.
Broiler for extra crisp: Broil for 1-2 minutes at the end for a slightly charred top.