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This sumac-blackened salmon recipe is topped with a refreshing citrus cucumber salsa and served over rice. Super easy and delicious and ready to go in 25 minutes!
Seriously one of the best 25-minute meals I’ve made in awhile! ♡
It’s no secret that we’re big blackened salmon fans in our house. But this is the first time that I’ve used bright and tangy ground sumac as the primary spice in the blackened seasoning. And wow — it couldn’t have been more delicious!
I decided to hit the easy button and just roast a big slab of salmon in the oven (with no messy pans to clean afterwards — major win). While the salmon cooked, I diced up a fresh and juicy citrus cucumber salsa to spoon over the top. Then we served everything warm over rice with a few slices of creamy avocado an an extra sprinkle of sumac on top. So lovely!
It was one of those meals that felt refreshingly light and fresh, yet still packed with protein and plenty of zesty, bold flavors. Definitely quick and easy enough for a normal weeknight, yet also beautiful enough to serve for a casual dinner party. I think you’re going to love it!
Sumac Blackened Salmon Ingredients
Here are a few quick notes about the blackened salmon ingredients you’ll need to make this recipe:
- Salmon: I recommend a 2- to 2 1/2-pound side of salmon for this recipe — with or without its skin — which we’ll brush with olive oil and season with spices to create the blackened salmon. When shopping for salmon, always look for vibrant, evenly-colored fish, a firm yet slightly springy texture, and a fresh scent (no fishy odor). If you can’t find an entire side of salmon, individual filets will also work just fine.
- Seasoning blend: We’ll use a vibrant blend of ground sumac (the bright and tangy star of this mix!), garlic powder, smoked paprika, sea salt, ground cumin, dried oregano and black pepper to form the blackened crust for the salmon.
- Citrus cucumber salsa: A refreshing mix of navel oranges, mini cucumber, red onion, cilantro, lemon zest and juice, salt and pepper adds a zippy, bright contrast to the bold salmon. I prefer to dice the salsa ingredients finely so that you can be sure to get a balanced taste of each ingredient in every bite.
- Avocado and rice: Finally, we love serving this salmon in our house over rice with a side of cool avocado slices, but it would also be great with quinoa, orzo, farro — whatever grain or base you love best.
Recipe Tips
Detailed step-by-step instructions are included in the recipe box below, but here are a few extra tips to keep in mind when making this recipe:
- Pat the salmon dry before brushing it with oil. This will help the spice blend to stick much better.
- Use fresh spices. Just a friendly reminder that spices can lose their vibrant flavor if they sit in the pantry too long, so keep an eye on the expiration dates and replace them when needed to ensure they have robust, vibrant flavor.
- Line the baking sheet with parchment. This is especially helpful when cooking fish to ensure that it doesn’t stick to the pan.
- Rest the salmon after cooking. Letting the salmon rest for 5 minutes after cooking will help the juices to redistribute so that the texture of each bite is perfectly tender.
- Finely dice the salsa. As mentioned above, I recommend dicing the salsa ingredients finely to ensure that each bite is balanced with each of those delicious, fresh flavors.
Recipe Variations
Here are a few more ideas for how you could customize this sumac salmon recipe:
- Use a different protein. Swap in chicken thighs, shrimp, cod or pork tenderloin in place of the salmon in this recipe. (Cooking times for each will vary!)
- Use different fruit for the salsa. Swap in diced grapefruit, pineapple, mango, peaches, pomegranate or mandarin oranges in place of the navel oranges for a different fruit salsa.
- Make it spicy. Mix some finely-chopped fresh jalapeño or serrano chiles into the salsa to amp up the heat.
- Make it a salad. Serve the salmon and salsa in a bowl over your favorite greens with my everyday dressing or tahini dressing to turn this into a lovely blackened salmon salad. Feel free to add in any extras, such as crumbled feta, nuts/seeds (pistachios, almonds or pepitas), or extra grains too.
More Salmon Recipes To Try!
Looking for more easy salmon recipes to try? Here are a few of our all-time favorites:
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Salmon Ingredients:
- 2– to 2 1/2-pound side of salmon
- 2 tablespoons olive oil
- 1 tablespoon ground sumac
- 2 teaspoons each: garlic powder and smoked paprika
- 1 1/2 teaspoon fine sea salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon each: dried oregano and black pepper
- 1 large avocado and rice, for serving
Citrus Cucumber Salsa Ingredients:
- 2 large (or 3 medium) navel oranges, peeled and finely diced
- 1 mini cucumber, finely diced
- half of a small red onion, very thinly sliced
- 1/3 cup chopped cilantro
- zest and juice of 1 small lemon (about 2 tablespoons juice)
- fine sea salt and black pepper
- Prep the oven. Heat oven to 425°F. Line a large baking sheet with parchment paper.
- Season the salmon. Lay the salmon flat on the baking sheet (skin-side down, if it has skin) and brush evenly with the oil. In a small bowl, whisk together the sumac, garlic powder, smoked paprika, salt, cumin, oregano and black pepper until evenly combined. Sprinkle the mixture evenly over the salmon, and gently use your hands to pat it down.
- Cook the salmon. Bake for 12 to 15 minutes, or until the salmon reaches an internal temperature in the thickest part of 125°F and flakes easily. (I recommend measuring with a cooking thermometer.) Transfer the baking sheet to a wire rack and let the salmon cool for 5 minutes.
- Make the citrus salsa. While the salmon bakes, gently toss the oranges, cucumber, red onion, cilantro, lemon zest and lemon juice together in a small bowl until combined. Taste and season with salt and pepper (or extra lemon, if needed) to taste.
- Serve. Serve immediately over rice with avocado slices, topped with the citrus salsa and and an extra pinch of sumac, and enjoy!
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