Servings: 6 | Time: 30 minutes

Ingredients

  • 6 Wild Alaskan Keta salmon fillets
  • 1/4 cup olive oil, divided
  • 2 teaspoons za'atar
  • 1/2 teaspoon sumac (optional; taste your za'atar first and adjust)
  • 1/2 teaspoon garlic powder or 1 minced garlic clove
  • 1/2 teaspoon smoked paprika
  • Pink Himalayan sea salt, to taste
  • 1/2 lemon, juiced
  • 5-6 whole garlic cloves

Directions

Preheat the oven or grill. If baking, preheat the oven to 400°F. Lightly grease a baking tray with a bit of olive oil.

Step 2

Arrange the Keta salmon fillets on the tray, skin-side down. In a small bowl, mix together the za’atar, sumac, garlic powder, smoked paprika, and sea salt.

Step 3

Sprinkle the spice mix evenly over the salmon. Drizzle with half of the olive oil and brush to coat each fillet thoroughly.

Step 4

Squeeze fresh lemon juice over the top and scatter the whole garlic cloves around the fillets.

Step 5

Bake or grill for 15–20 minutes, depending on the thickness of the fillets, until the salmon flakes easily with a fork and the surface turns lightly golden.

Step 6

Remove from heat and add a final squeeze of lemon just before serving. Garnish with fresh kale or herbs, lemon wedges, and a sprinkle of pomegranate seeds for a pop of color and tang.

Step 7

Serve over a bed of sautéed kale or mixed greens with warm pita or crusty bread and add a side of cucumber-yogurt dip or tzatziki for a refreshing contrast.

Notes:

If your za’atar already contains sumac, reduce or skip the extra sumac to keep the flavors balanced. Brush both the salmon and the grill grates with olive oil before cooking to prevent sticking. Keta salmon is lean and can overcook quickly; remove it from the heat as soon as it flakes easily.