Salmon Shawarma

I've made Shawarma a time or two here on WGC and I'm always finding myself wanting more. I love a chicken shawarma pita, but this is an entire dinner party menu surrounding those flavors. And this Salmon Shawarma is so simple. Just an easy spice rub, a beautiful piece of fish and you're in business.

If you've never had a shawarma spiced piece of protein before... this is your moment. It's a simple combo of cumin, paprika, dried oregano and red pepper flakes and it's OUT OF THIS WORLD. It's fantastic as a chicken shawarma or on steak, pork, veggies, olives etc. It's just the most lovely combinations of flavors. You'll typically find a shawarma seasoning roasting on a slowly-turning vertical rotisserie or spit with chicken, veal or pork that then gets shaved off once it's caramelized and crispy. Salmon is certainly not the norm, but it's INCREDIBLE and since we're not all able to install a rotating spit into our kitchen, this is the easiest way to get the flavor and use your oven!

Grab the entire Salmon Shawarma inspired dinner menu here!

Salmon Shawarma

Author: Gaby Dalkin

5 from 2 votes

This Salmon Shawarma is truly the most incredible salmon you'll ever make. The spice rub gives the salmon the perfect punch of flavor and it's great solo or stuffed into a pita with tzatziki and cucumbers.

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Prep Time 3 minutes mins

Cook Time 12 minutes mins

Marinating Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Main Course, Dinner

Cuisine Middle Eastern

Servings 6 people

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 2 lemons juiced
• ▢ ½ cup olive oil
• ▢ 4 cloves garlic minced
• ▢ Kosher salt and freshly cracked black pepper to taste
• ▢ 2 teaspoons ground cumin
• ▢ 2 teaspoons paprika
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon red pepper flakes
• ▢ 1½ pound side of salmon

Instructions

 

• In a large zip-top bag, combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerator for 2 hours.
• Preheat the oven to 400 degrees. Remove the salmon from the marinade and place on a parchment lined baking sheet. Transfer to the oven and bake for 12-15 minutes until cooked. Remove and set aside to rest.

Notes

This is delicious in a pita, or you can serve it over rice.

Nutrition Information

Calories: 339kcal | Carbohydrates: 5g | Protein: 23g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 62mg | Sodium: 56mg | Potassium: 646mg | Fiber: 1g | Sugar: 1g | Vitamin A: 443IU | Vitamin C: 20mg | Calcium: 38mg | Iron: 2mg

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