You can't get easier than 4 ingredients! This salmon is perfect for any night, even the most hectic of nights. Serve with your favourite sides and BOOM! dinner is ready. Sumac is a staple in Middle Eastern cuisine and it imparts a lemony flavour. Sumac isn't actually a true spice, rather it comes from a flower of the sumac fruit. It is used to make a red lemonade and is used as you would salt and pepper in cooking. Sumac grows in many parts of North America, just make sure it is the edible variety, as some varieties are poisonous. After trying sumac for the first time I realized it was going to become a staple in my kitchen. You can make as many portions as you like for this recipe as there is no specific amount of sumac called for. Just sprinkle liberally to cover the entire top of the salmon with the sumac.
Preheat oven to 400 F. Line a rimmed baking tray with parchment paper and evenly spread the salmon pieces on the sheet skin side down. Drizzle with avocado oil and then liberally cover the salmon with sumac, then lightly sprinkle with sea salt.
Bake in centre of oven for 12-15 minutes or until salmon starts to flake and is opaque. You can insert a bamboo skewer or fork in the thickest part of the salmon to test for doneness. If you have a meat thermometer insert in the thickest part of the salmon and temp should be about 135-140F (recommended final cooking temp for salmon is 145 F). Remove the salmon from the oven and allow it to rest. This will allow the salmon to cook a little more and prevent overcooking. It's easy to overcook salmon, so the key is to always keep an eye on it.
Ingredients
Directions
Preheat oven to 400 F. Line a rimmed baking tray with parchment paper and evenly spread the salmon pieces on the sheet skin side down. Drizzle with avocado oil and then liberally cover the salmon with sumac, then lightly sprinkle with sea salt.
Bake in centre of oven for 12-15 minutes or until salmon starts to flake and is opaque. You can insert a bamboo skewer or fork in the thickest part of the salmon to test for doneness. If you have a meat thermometer insert in the thickest part of the salmon and temp should be about 135-140F (recommended final cooking temp for salmon is 145 F). Remove the salmon from the oven and allow it to rest. This will allow the salmon to cook a little more and prevent overcooking. It's easy to overcook salmon, so the key is to always keep an eye on it.