Silky Sumac Salmon
A simple and delicious baked salmon recipe that's perfect for the festive season!
- A side of Ora King salmon, skin on, around 1.3kg
- 2 tbsp Sumac
- 1 lemon, one half thinly sliced, the other for juice
- Olive oil
- 1tbsp Butter
- Salt and pepper
- Preheat your oven to a gentle 150C.
- Take your salmon side out of the fridge and lay it skin-side-down on a baking paper lined tray (you’ll need a big one - and may need to sit the salmon diagonally to fit). Sprinkle generously with salt, lifting the salmon up to season the skin side.
- Then, using a spoon, season well with the sumac – trying to cover every inch of the up-facing salmon flesh. Sumac is a tart, lemony spice made from a ground dried berry and that lends a sour, almost salty character that is a perfect complement for the buttery Ora King salmon.
- Lay your lemon slices along the length of the salmon and season these lightly with salt too. After a light drizzle of olive oil, place your salmon in the 150C oven and lightly bake for 30mins. This low temperature method allows the salmon to cook through, but retain a melt-in-the-mouth silky quality. Meanwhile, in a pan, melt a tablespoon of butter. Add some cracked pepper, remove from the heat and squeeze in the half lemon.
- At the 25 min mark, test the salmon for doneness by sticking a skewer into the flesh - it should meet little resistance. If you want a little caramelisation on top, pup the salmon under the griller for the final few mins, keeping a close eye on it.
- Take the salmon out of the oven, drizzle with the lemon butter and serve immediately with sides like a Celeriac Remoulade, quick pickled onions, and labneh.