Inspired by Middle Eastern flavours, this baharat spiced salmon brings an amazing variation to your dinner menu. Baharat, also known as seven spice, is an iconic Arabic seasoning. This warm and pungent mix is dominated by sweet spiciness of cloves, allspice, cinnamon and nutmeg. It also contains coriander, cumin and black peppercorns.
Because of its warmth, baharat is often associated with hearty meat, poultry and rice dishes. Pairing it with fish or seafood may seem a little adventurous at first, but the outcome can be pretty amazing. In this recipe, I use a paste of baharat and olive oil to coat salmon fillets before pan frying them. I then serve them alongside fresh yoghurt mixed with parsley and garlic to offset the sweet warmth of spices.
The Flavour Affair:
Salmon + Baharat + Yoghurt + Garlic + Parsley
Salmon’s richness allows it to stand up to bold spices, and even a generous coating of baharat does not overpower its flavour. They pair particularly well for pan frying, where the spice mix wraps the delicate fillets into a delicious crust.
Yoghurt is frequently served alongside heavily seasoned Middle Eastern dishes to tone down their intensity. Depending on the dish itself, yoghurt bowls can feature various ingredients. Here, minced garlic adds a sharp kick, and aromatic peppery parsley contributes with more cooling freshness. Together with yoghurt’s creamy texture, they offer a nice contrast to the palate.
Preparation tips for Baharat Spiced Salmon:
Another appeal of this dish is that it can be ready in just under half an hour. Salmon fillets do not require marinating – instead, just follow these simple steps:
- Combine 1 tbsp of baharat seasoning with 1/2 tsp salt and 2 tbsp olive oil to form a paste.
- Use a silicon brush to smear the paste all over the fillets.
- Heat another tablespoon or two of oil to medium and fry the fillets on both sides until they’ve browned and cooked through. Depending on their thickness, it can take up to 10 minutes. We like them flaky and slightly pink inside:
While you can find baharat mix in most grocery stores nowdays, it’s always more fun to make one at home. This way you can also get just the right quantity. Check out my Baharat seasoning recipe here and go for it!
For the yoghurt, simply stir 1 tbsp fresh chopped parsley and 1 minced garlic clove into a small bowl of fresh yoghurt. Season with 1/2 tsp salt and drizzle over some extra virgin olive oil.
Serving suggestions:
Robust flavours of baharat spiced salmon would pair very well with a fresh zingy salad. For something more substantial, try these cheerful Mixed Roasted Vegetables – they are amazing with both the fish and garlic yoghurt alike.
And you have some baharat seasoning left, make sure to try these delicious Stuffed Eggplant!
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Baharat Spiced Salmon with Garlic & Parsley Yoghurt
Equipment
- 1 large frying pan
- 1 large cutting board
Ingredients
For the salmon:
- 4 salmon fillets skin on
- 4 tbsp olive oil divided
- 1 tbsp baharat seasoning see comments
- 1/2 tsp salt
For the yoghurt:
- 200 g fresh yoghurt
- 1 garlic clove minced
- 1 tbsp fresh chopped parsley
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil
Instructions
- Mix together 2 tbsp olive oil, 1 tbsp baharat seasoning and 1/2 tsp salt.
- Use a silicon brush to coat the fillets with the paste.
- Heat the remaining 2 tbsp of oil in a large pan to medium.
- Fry the fillets on both sides until browned and cooked through. Depending on the thickness, it tales 8-10 minutes.
- Carefully press the fillet in the middle with a fork. The flakes should separate, exposing slightly pink flesh.
For the yoghurt:
- Stir in 1 tbsp chopped parsley and 1 minced garlic clove into the yoghurt bowl.
- Season with 1/2 tsp salt and a drizzle of extra virgin olive oil.
- Serve with a fresh salad or roasted vegetables.
Notes
- You can buy ready made baharat seasoning or quickly prepare one yourself by grinding together 1 tsp each whole cloves, coriander and cumin seeds, 1/2 tsp each allspice berries and black peppersorns, 1/2 nutmeg and 1/2 cinnamon stick.
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