Sumac Blackened Salmon Citrus

This vibrant sumac-blackened salmon paired with bright citrus salsa has transformed weeknight dinners at my house from ordinary to extraordinary. The bold Middle Eastern spices create a gorgeous blackened crust while the citrusy salsa adds the perfect fresh counterpoint to the rich fish.

I discovered this recipe during a cooking rut last winter and it's since become our go-to impressive-yet-easy dinner for both family meals and entertaining. My husband now requests it whenever we have guests coming, and I'm always happy to oblige.

Ingredients

• Salmon fillet: A substantial 2 to 2½ pound side creates a beautiful presentation and ensures leftovers for lunch
• Sumac: The star spice with its distinctive tart, lemony flavor that creates the gorgeous red crust
• Smoked paprika: Adds depth and subtle smokiness that complements the salmon's richness
• Cumin: Provides earthy warmth that balances the bright citrus elements
• Fresh oranges: Seek out juicy navel oranges for their sweet flavor and minimal seeds
• Mini cucumber: Adds refreshing crunch and subtle coolness to the salsa
• Red onion: Provides a gentle bite that cuts through the richness of the salmon
• Fresh cilantro: Brings herbaceous brightness to tie the salsa together
• Lemon: Both zest and juice intensify the citrus notes throughout the dish

Step-by-Step Instructions

Prepare Your Oven:

Heat your oven to precisely 425°F, which is hot enough to create that beautiful blackened exterior while keeping the inside moist. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Season the Salmon:

Place your salmon skin-side down on the prepared baking sheet. Brush the flesh evenly with olive oil, ensuring complete coverage. This helps the spices adhere and keeps the fish moist. In a small bowl, combine sumac, garlic powder, smoked paprika, salt, cumin, oregano and black pepper, mixing thoroughly. Sprinkle this vibrant spice blend evenly over the entire surface of the salmon, then gently pat it down with your fingertips to form a cohesive crust.

Bake to Perfection:

Slide the salmon into your preheated oven and bake for 12 to 15 minutes. The exact time depends on the thickness of your fillet and your preferred doneness. For the ideal texture, cook until the internal temperature reaches 125°F at the thickest part. The salmon should flake easily with a fork but still maintain a slight translucence in the center. Once done, let it rest for 5 minutes on a wire rack to allow the juices to redistribute.

Create the Citrus Salsa:

While the salmon bakes, prepare your salsa by combining the diced oranges, cucumber, thinly sliced red onion, and chopped cilantro in a bowl. Add the fresh lemon zest and juice, then gently toss everything together. Season with salt and pepper to taste, adjusting with additional lemon juice if needed. The salsa should be bright, zesty and fresh.

Serve with Complementary Sides:

Arrange your perfectly cooked salmon over a bed of fluffy rice, garnish with fresh avocado slices, and generously spoon the vibrant citrus salsa over the top. Finish with an extra pinch of sumac for visual appeal and an extra burst of flavor.

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Sumac is truly the magical ingredient in this recipe. I discovered it years ago at a Lebanese market and have been obsessed ever since. Its vibrant color and bright, lemony flavor instantly elevates any dish it touches. When my daughter first tried this salmon, she asked if we could have "the red fish" every week.

Make-Ahead Options

While this dish shines when freshly made, you can prepare components ahead of time to streamline the cooking process. Mix the spice blend up to a week in advance and store in an airtight container. The citrus salsa can be prepared up to 4 hours ahead, though I recommend adding the cilantro just before serving to maintain its bright color and flavor. The assembled dish is best enjoyed immediately after cooking.

Substitution Guide

No sumac available? While nothing perfectly replicates its unique flavor, a mixture of lemon zest and paprika can work in a pinch. For the salsa, grapefruit or blood oranges make excellent seasonal alternatives to navel oranges. Not a cilantro fan? Substitute fresh mint or flat-leaf parsley. The recipe also works beautifully with individual salmon fillets instead of a whole side, just reduce the cooking time to 8-10 minutes.

Serving Suggestions

This salmon creates a stunning centerpiece for a dinner party when served family-style on a large platter. Beyond rice, it pairs wonderfully with quinoa, couscous, or roasted vegetables like sweet potatoes or asparagus. For a lighter option, serve over a bed of arugula or mixed greens with extra citrus salsa as the dressing. A side of warm flatbread makes an excellent addition for scooping up any extra salsa.

Cultural Context

Sumac has been used in Middle Eastern and Mediterranean cooking for centuries, prized for its bright, tangy flavor that brightens dishes naturally. This recipe draws inspiration from these culinary traditions while incorporating the North American technique of blackening. The result is a beautiful fusion dish that respects traditional flavors while creating something uniquely delicious and accessible.

Frequently Asked Questions

→ What makes sumac-blackened salmon unique?

The sumac spice provides a tangy, citrusy flavor that beautifully complements the smoky paprika and other spices used to season the salmon, making it a unique and vibrant dish.

→ Can I substitute another fish for salmon?

Yes, you can substitute salmon with fish such as trout or halibut, but adjust the cooking time as needed based on the type and thickness of the fish.

→ How can I prepare the citrus salsa in advance?

You can prepare the citrus salsa a few hours ahead but store it in the refrigerator to keep it fresh. Add a little extra lemon juice right before serving to enhance its brightness.

→ Do I need a cooking thermometer for this recipe?

While not required, a cooking thermometer ensures the salmon is cooked perfectly at 125°F for a tender and flaky texture.

→ What sides pair well with this dish?

Rice, quinoa, or a fresh green salad pairs beautifully with the sumac-blackened salmon and its citrus salsa.