This dish combines bold spice with fresh, juicy salsa for a perfect contrast. The sumac delivers tangy, lemony notes without acidity, while the citrus salsa brings brightness and sweetness. It’s quick to prepare, packed with flavor, and pleasingly light yet satisfying — ideal for weeknight dinners, entertaining, or whenever you want something colorful and fresh.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) • Salmon fillets (skin‑on or skinless) • Ground sumac • Smoked paprika • Garlic powder • Onion powder • Salt • Black pepper • Olive oil • Oranges, segmented • Grapefruit or additional oranges, segmented (optional) • Lime juice • Lemon juice • Red onion, finely diced • Fresh cilantro or parsley, chopped • Optional: jalapeño or chili flakes for heat
Directions
Prep Salmon: Pat salmon fillets dry with a paper towel. In a small bowl, mix sumac, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mix evenly over the salmon on all sides.
Make Citrus Salsa: In a medium bowl, combine orange segments, grapefruit or extra orange (if using), diced red onion, chopped herbs, lime juice, lemon juice, and a pinch of salt. Stir gently and set aside to let the flavors meld.
Heat Skillet: Heat a large skillet over medium‑high heat and add a thin layer of olive oil. Allow the oil to heat until shimmering.
Cook Salmon: Place the seasoned salmon fillets in the skillet, skin‑side down if using skin‑on fillets. Cook for 3–4 minutes until the underside is crisp and browned. Flip and cook for another 2–4 minutes until the salmon is cooked through but still moist inside. (Timing depends on thickness.)
Rest: Remove salmon from the skillet and let it rest briefly.
Serve: Place salmon on plates and spoon the citrus salsa over the top. Garnish with extra herbs if desired.
Servings and timing
• Serves: About 4 people • Prep time: 10–15 minutes • Cook time: 10–12 minutes
Variations
• Spicy Kick: Add finely diced jalapeño or chili flakes to the citrus salsa for extra heat. • Herb Swap: Use fresh basil or mint instead of cilantro for a different herb flavor. • Sumac‑Lime Twist: Add a bit of lime zest to the spice rub for extra citrus aroma. • Grilled Version: Instead of pan‑searing, grill the seasoned salmon over medium heat for a smoky finish.
Storage/Reheating
• Refrigerator: Store leftover salmon and salsa separately in airtight containers for up to 2 days. • Freezer: Salmon is best eaten fresh; freezing may change texture. Salsa can be frozen but may become watery when thawed. • Reheat: Warm salmon gently in a skillet over low heat or enjoy cold on salads or grain bowls.
FAQs
What cut of salmon is best for this recipe?
Boneless fillets work great, but skin‑on adds extra flavor and crispiness. Choose fresh, firm pieces.
What is sumac?
Sumac is a tangy, lemon‑like spice commonly used in Middle Eastern and Mediterranean cooking.
Can I use another fish?
Yes — cod, halibut, or trout can be used with similar seasoning and cook time adjustments.
How do I prevent the salmon from sticking?
Make sure the skillet is hot and use enough oil. Pat the salmon dry to minimize sticking.
Can I make the citrus salsa ahead of time?
Yes — prepare the salsa up to a few hours ahead and refrigerate to let the flavors blend.
Is this dish gluten‑free?
Yes, naturally, as long as all spices and ingredients are gluten‑free.
What can I serve with this salmon?
Serve with rice, quinoa, roasted vegetables, or a leafy green salad.
Can I make this less acidic?
Use sweeter citrus like mandarin or navel orange and reduce lime/lemon juice.
How do I tell when the salmon is done?
The flesh should be opaque and flake easily with a fork but still moist inside.
Can I add avocado to the salsa?
Yes — avocado adds creaminess and pairs beautifully with citrus and salmon.
Conclusion
Sumac‑Blackened Salmon with Citrus Salsa is a bright, flavorful dish that pairs perfectly zesty spice with fresh fruit and herbs. It’s quick to make, vibrant on the plate, and brings bold Mediterranean flavors to your weeknight table or special occasion menu.
A vibrant Mediterranean-inspired dish featuring tender salmon coated in tangy sumac spices, pan-seared to perfection, and topped with a fresh, juicy citrus salsa.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Yield:4 servings
Category:Main Dish
Method:Skillet
Cuisine:Mediterranean
Diet:Halal
Ingredients
4 salmon fillets (about 6 ounces each), skin-on or skinless
2 teaspoons ground sumac
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 tablespoons olive oil
2 oranges, segmented
1 grapefruit or 1 additional orange, segmented (optional)
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/4 cup red onion, finely diced
1/4 cup fresh cilantro or parsley, chopped
1 small jalapeño, finely diced or 1/4 teaspoon chili flakes (optional)
Instructions
Pat the salmon fillets dry with paper towels.
In a small bowl, combine sumac, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Rub the spice mixture evenly over the salmon fillets.
In a separate bowl, gently mix orange segments, grapefruit or extra orange, red onion, chopped herbs, lime juice, lemon juice, and optional jalapeño or chili flakes. Set aside.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add salmon fillets to the skillet, skin-side down if applicable, and cook for 3–4 minutes until a crisp crust forms.
Flip salmon and cook for another 2–4 minutes until cooked through and flaky.
Remove salmon from heat and let rest briefly.
Serve salmon topped with citrus salsa.
Notes
Sumac provides a lemony flavor without acidity.Do not overcrowd the pan to ensure proper searing.Citrus salsa can be made a few hours ahead for deeper flavor.Great served with rice, quinoa, or roasted vegetables.
