Turkish-Style Marinated Salmon with Savory Spices, Garlic, and Herbs

Name: Turkish-Style Marinated Salmon with Savory Spices, Garlic, and Herbs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons Turkish red pepper paste; 2 teaspoons oregano; 1 teaspoon smoked paprika; 1 teaspoon Aleppo pepper; 1 teaspoon ground cumin; 1 lemon; 4 garlic cloves; kosher salt; freshly ground black pepper; 2 pounds salmon filet; finely chopped fresh herbs

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Prep Time
10 mins
Cook Time
10 mins
Marinating Time
6 hrs
Total Time
35 mins
Servings
6
Course
Main Course
Cuisine
Turkish

Turkish-Style Marinated Salmon with Savory Spices, Garlic, and Herbs

Travis Ward

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With a little forward planning to marinate the salmon the night before, you can have a delicious salmon dinner packed full of flavor in less than 30 minutes of cooking time for a weeknight meal or for a dinner party.

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Ingredients

Servings

2 tablespoons extra virgin olive oil, plus more for drizzling
2 tablespoons Turkish red pepper paste (Tatli Biber Salçasi)
2 teaspoons oregano
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper
1 teaspoon ground cumin
1 lemon, juiced
4 garlic cloves, crushed
kosher salt
freshly ground black pepper
2 pounds salmon filet
finely chopped fresh herbs (such as parsley, chives or cilantro), for garnish

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Instructions

Marinate the salmon: In a medium mixing bowl, stir together olive oil, red pepper paste, oregano, smoked paprika, Aleppo pepper, cumin, lemon juice, and garlic. Pat the salmon dry and season all over with salt and pepper. Place in a dish big enough to house it, then rub the marinade into the flesh of the fish. Cover and place in the fridge overnight, or at least 6 hours.
Get ready to bake: Remove the salmon from the fridge and preheat your oven to 375°F. Line a sheet pan with a large piece of foil, long enough to fold over salmon.
Bake the salmon: When your oven is hot, gently place the marinated salmon on the prepared sheet pan. Drizzle with a little olive oil and fold the foil over to cover the salmon, tenting to make sure it is not touching the fish (if you didn’t give yourself enough foil, just use a second sheet). Bake for 15 to 20 minutes until salmon is almost completely cooked through at the thickest part (see note).
Broil the salmon: Carefully remove the salmon from the oven and open foil to expose the top. Turn your broiler to high, then place the fish under the broiler briefly, about 3 to 5 minutes. Watch closely as it broils to make sure it doesn’t overcook or burn.
Garnish and serve: place the salmon on a serving dish, sprinkle with chopped fresh herbs and serve.

Notes

to browse quality Mediterranean ingredients including the
olive oil,
cumin
,
smoked paprika
, and
Aleppo pepper
used in this recipe.
Substitutions: Find Turkish red pepper paste online or
make your own
. Or substitute with tomato paste and a pinch of red chili flakes. You can also substitute the Aleppo pepper with red chili flakes.
Cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure it does not overcook. If your piece is very thick, 1 1/2 or more inches, it may take a few minutes longer.
You know the salmon is cooked when the flesh easily with a fork. Alternatively, a thermometer at the thickest part should read just below 145°F, as it will continue to cook under the broiler.
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, smoked paprika, and Aleppo pepper used in this recipe.
Substitutions: Find Turkish red pepper paste online or make your own. Or substitute with tomato paste and a pinch of red chili flakes. You can also substitute the Aleppo pepper with red chili flakes.
Cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure it does not overcook. If your piece is very thick, 1 1/2 or more inches, it may take a few minutes longer.
You know the salmon is cooked when the flesh easily with a fork. Alternatively, a thermometer at the thickest part should read just below 145°F, as it will continue to cook under the broiler.