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Arabic salmon

Arabic Salmon

This tasty Arabic salmon is made with Aleppo peppers, tomatoes, artichoke hearts, and olives. Topped with toasted pine nuts, fresh squeezed lemon juice and warm basmati rice on the side.
5 from 3 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Arabic, Jordanian, Middle Eastern, Syrian
Servings 4 people
Calories 500 kcal

Equipment

Ingredients
  

For the Arabic spiced salmon:

  • 4 pieces of salmon, seasoned see notes
  • 1 teaspoon Arabic 7 spices
  • ½ teaspoon cayenne pepper
  • Salt & Fresh black pepper
  • 1 tablespoon ghee for cooking

For the tomato sauce

  • 1 tablespoon ghee sub butter or other cooking oil
  • 1 lg yellow onion, diced
  • 4 aleppo peppers, finely minced sub 2 red chili peppers, or hot green peppers
  • 2 cups diced tomatoes
  • 1 cup artichoke hearts, quartered
  • ½ cup kalamata olives, sliced in half lengthwise
  • ¼ cup green olives, sliced in half lengthwise
  • Salt & pepper to taste

To serve:

  • 2 cups basmati rice cooked according to package
  • ½ cup pine nuts, lightly toasted
  • 4 lemon wedges for serving

Instructions
 

  • Pat the salmon dry and season. Set aside.
    Start the water for your rice.
    Cook the rice according to the package directions.
    arabic salmon

For the sauce:

  • Meanwhile, in a deep frying pan, heat 1 tablespoon of ghee.
    Add the diced onion and cook until it is softened.
    arabic salmon
  • Add the Aleppo peppers and cook until they are soft.
    salmon
  • Add the tomatoes, artichoke hearts, and olives. Reduce heat to low and let simmer.
    Taste the sauce and season with salt and pepper.

For the salmon:

  • Heat a medium to large iron skillet with 1 tablespoon of ghee over medium heat. Add the salmon, seasoning side down to the pan.
    Cook on one side until it is golden brown and crispy.
    arabic salmon
  • Add crispy salmon to the sauce cooked side up. (the bottom of the salmon will cook in the sauce and absorb some of the flavor).
    Mediterranean Salmon
  • While the salmon skillet is still hot, add the pine nuts and cook them until they are golden brown.
    Sprinkle toasted pine nuts across the top of the salmon.
    Serve with cooked rice on the side and top with more toasted pine nuts and a wedge of fresh lemon.
    Mediterranean Salmon

Notes

Nutrition facts on this recipe are only an estimate, nutrition information on any recipe from thehintofrosemary may vary based on the ingredients you choose.

Nutrition

Serving: 1fillet with sauceCalories: 500kcal
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