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

  • Author: Laura
  • Prep Time: 5 min
  • Cook Time: 10-12 min
  • Total Time: 20 min
  • Yield: 4 Servings 1x
  • Category: Seafood
  • Method: Stovetop + Oven
  • Cuisine: International


  • 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



Preheat oven to 400F (375F if Convection/Fan)

Make Marinade

  1. 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. 
  2. Whisk or shake well. 
  3. Pour into a glass baking dish.
  4. Place steaks or fillets, skin-side up into the marinade. Let marinate 10-30 min.

Crisp the Skin

  1. While oven is preheating, heat the castiron skillet over Medium-High heat on the stove.
  2. 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.
  3. 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.

  1. 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. 


Keywords: Salmon, castiron, sumac, Za’atar, orange, Orange Za’atar Salmon Recipe, recipe, crispy salmon skin

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