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
Method:Stovetop + Oven
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)
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.