Today I’m sharing Aleppo Pepper and Citrus Marinated Salmon.
This recipe is inspired by my mom’s signature Sayadieh marinade. It uses fruity and flavorful Aleppo pepper paste, minced garlic, ground coriander seed, bright lemon juice, and tons of olive oil. Slow-roasting salmon is truly the best way to cook it, allowing the fat to render into the decadent olive oil. Sliced citrus and fresh herbs add an additional punch.
After finding beautiful Norwegian salmon at the market, I knew I would have to give this a try. It’s such a simple dish that looks beautiful, which makes it ideal for a weeknight or when having people over.
You can purchase Aleppo pepper paste in the UAE at al Douri Mart or Bait al Mooneh al Halabi in Sharjah. In the US, you can purchase Turkish pepper paste on Amazon here or any Middle Eastern specialty market.
I hope you give this recipe a try! If you do, don’t forget to put it in the comments to let everyone know how it worked out. You can also tag #omayahcooks and @omayah.atassi on Instagram! I love to see your creations!
Aleppo Pepper and Citrus Marinated Salmon
The slow-roasted salmon is marinated in fruity Aleppo pepper paste, minced garlic, ground coriander, bright lemon juice, and decadent olive oil and is topped with sliced citrus. It’s a super simple showstopper of a dish, making it ideal for any night of the week.
Serves: About 2-3
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:
750 g/1.5 lb skinless salmon filet (1-2 pieces)
2 Tbsp freshly-squeezed lemon juice
2 garlic cloves, minced
1/2 Tbsp sweet Aleppo or Turkish pepper paste
1/2 tsp kosher salt
1/2 tsp ground coriander seed
1/4 c extra virgin olive oil
3 assorted citrus fruits, sliced (lemon, lime, orange, etc,)
1 c fresh herbs (parsley, basil, cilantro, thyme, etc.)
Instructions:
In a blender or food processor, combine the lemon juice, garlic cloves, pepper paste, salt, and coriander seed. With the machine running, slowly drizzle in the olive oil and continue processing until emulsified. Adjust seasoning.
Line a baking sheet with foil and place the salmon on top. Coat the salmon with the marinade and allow to stand at room temperature for 1 hour, or up to 8 hours in the fridge.
Preheat the oven to 275° F/135° C. Place your citrus fruit on top of the salmon filet and slide into the oven.
Roast until the edges just start to turn opaque or when the internal temperature reaches 145° F, about 25-40 minutes (depending on the size of your filets).
Top with fresh herbs, and enjoy!