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atlantic salmon recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free, Gluten-Free, Low-Carb (when paired appropriately)
Description
This easy Atlantic salmon recipe is a vibrant, foolproof meal perfect for busy weeknights or special occasions. It features perfectly cooked salmon with a unique Sumac-Date Glaze and a delightful Pistachio Crumble.
Ingredients
- 4 (6-7 oz each) Atlantic salmon fillets, skin-on or skin-off
- 0.25 teaspoon fine sea salt, plus more for seasoning
- 0.25 teaspoon freshly ground black pepper, plus more for seasoning
- 3 tablespoons date molasses (dibs al-tamr), (can swap for maple syrup)
- 1 tablespoon fresh lemon juice
- 1.5 teaspoons ground sumac, divided
- 1 tablespoon extra virgin olive oil
- 0.25 cup shelled unsalted pistachios
- 0.5 cup fresh mint leaves, roughly chopped
Instructions
- Prepare Salmon and Glaze: Pat salmon fillets thoroughly dry with paper towels. Season both sides generously with salt and pepper. In a small bowl, whisk together the date molasses, lemon juice, 1 teaspoon of the ground sumac, and the olive oil until well combined to create your sumac-date glaze.
- Pan-Sear Salmon: Heat a 10-inch non-stick skillet over medium-high heat until hot. Add a splash of oil if needed (beyond the glaze ingredients). Place salmon fillets skin-side down (if skin-on) in the hot pan. Sear for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork, reaching an internal temperature of 145F (63C) at its thickest part.
- Finish and Serve: Carefully transfer the cooked salmon fillets to a wire rack set over a plate and let rest for 2-3 minutes. To plate, place each salmon fillet onto a plate. Sprinkle generously with the toasted chopped pistachios and fresh chopped mint leaves. Finish with a light, final dusting of the remaining 0.5 teaspoon ground sumac directly over the glazed salmon for a vibrant color pop and tangy finish.
Notes
If salmon sticks to the pan, the pan was not hot enough or oiled sufficiently. If salmon looks dry, it is overcooked; aim for 145F (63C) internal temperature for perfect flakiness. For health, choose wild-caught salmon, organic olive oil, and sea salt. Store any leftover salmon refrigerated for up to 3 days in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet (about 6-7 oz)
- Calories: 450 calories
- Sugar: 9 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 100 mg