Za’atar Orange Salmon
A super-easy, bright and flavorful salmon recipe. Orange zest and za’atar spice market the flavor so enticing. Make it in a Castiron pan to get that elusive super-crispy skin – oh, so tasty!
Special equipment needed: Castiron skillet
- Prep Time: 5 min
- Cook Time: 10-12 min
- Total Time: 20 min
- Yield: 4 Servings 1x
- Category: Seafood
- Method: Stovetop + Oven
- Cuisine: International
Ingredients
Scale
- 4 6 oz. Skin-on Salmon Steaks or thick Fillets
- Zest and Juice from 1 Orange
- 1/4 c (60 ml) Extra-Virgin or Light Olive Oil
- 2 T Za’atar Spice (or 2 tsp Sumac)
- 1 T Granulated Sugar
- 3 Garlic Cloves, crushed
- 1 t Salt
- 1/4 t Black Pepper
- 2 T Butter
Instructions
Preheat oven to 400F (375F if Convection/Fan)
Make Marinade
- In a small bowl or jar with a lid, mix together the orange zest and juice, olive oil, Za’atar spice, sugar, garlic, salt and pepper.
- Whisk or shake well.
- Pour into a glass baking dish.
- Place steaks or fillets, skin-side up into the marinade. Let marinate 10-30 min.
Crisp the Skin
- While oven is preheating, heat the castiron skillet over Medium-High heat on the stove.
- Remove the fillets or steaks from the marinade, keeping the skin side UP. Discard Marinade. Using paper towels or a clean cloth, carefully pat the skin dry. Sprinkle some salt over the skin.
- Melt the butter in the hot skillet. Once it is sizzling, place the salmon, skin-side DOWN, into the hot butter. Cook 2 minutes.
Cook the Salmon in the Oven.
- Place the HOT castiron pan, without moving the salmon, into the preheated oven. Roast 7 minutes for fillets, 8 mins for steaks. This will produce Medium-rare to Medium Salmon. If you like it more well done, leave for another 1-2 minutes, being careful not to overcook.
Nutrition
- Serving Size: 6 oz.
Keywords: Salmon, castiron, sumac, Za’atar, orange, Orange Za’atar Salmon Recipe, recipe, crispy salmon skin
Find it online: https://hummingbirdthyme.com/zaatar-orange-salmon/
