Dinner

Tarator-Style Roasted Salmon with Walnut-Parsley Topping Recipe

Name: Tarator-Style Roasted Salmon with Walnut-Parsley Topping Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 50g walnuts, finely chopped; Large handful parsley leaves, finely chopped; 2 tsp sumac; ½ red onion, finely chopped; Zest and juice ½ lemon; 4 salmon fillets; 2 tbsp houmous; Couscous, pitta bread, or flatbreads; Yogurt; Remaining ½ lemon, for squeezing

ByCleo Brixton November 15, 2025November 15, 2025

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Introduction

This Tarator-style salmon is a vibrant and flavorful dish inspired by Middle Eastern cuisine. Topped with a zesty walnut and herb mixture, it offers a fresh twist on classic roasted salmon. Perfect for a simple yet impressive weeknight dinner.

The image shows four pieces of cooked salmon fillets arranged in a row on a white rectangular plate. Each fillet has three visible layers: the bottom layer is the pink, cooked salmon with a slightly flaky texture; the middle layer is a smooth, pale yellow sauce spread evenly on top; the top layer is a mix of finely chopped purple onions, green herbs, and small brown walnuts scattered over the sauce, adding color and texture. The plate is set on a white marbled surface with pieces of flatbread in the background and a white cloth partially visible under the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

50g walnuts, finely chopped
Large handful parsley leaves, finely chopped
2 tsp sumac
½ red onion, finely chopped
Zest and juice of 1 lemon
4 salmon fillets
2 tbsp houmous
Couscous, pitta bread, or flatbreads, to serve (optional)
Yogurt, to serve (optional)

Instructions

Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6.
Step 2: In a bowl, combine the chopped walnuts, parsley, sumac, red onion, lemon zest, and the juice of half the lemon. Season lightly and set this mixture aside.
Step 3: Place the salmon fillets on a baking tray and roast in the oven for 12 minutes.
Step 4: Remove the salmon, spread each fillet evenly with houmous, then return to the oven for 3 more minutes to warm through.
Step 5: Take the salmon out and sprinkle the walnut topping generously over each fillet. Serve with the remaining lemon half to squeeze on top.
Step 6: Accompany the dish with couscous, pitta, or flatbreads and yogurt if you like for a complete meal.

Tips & Variations

If you can’t find sumac, simply add extra lemon zest for a bright, tangy flavor.
Use Greek yogurt mixed with a little garlic for a creamy, tangy side that complements the salmon well.
Toast the walnuts lightly before chopping to enhance their nutty aroma.

Storage

Store leftover salmon covered in the refrigerator for up to 2 days. Reheat gently in a low oven or eat cold for a refreshing meal. The walnut topping is best added fresh to maintain its texture and flavor.

How to Serve

Four cooked salmon fillets are laid out on a white rectangular plate, placed on a white marbled surface with a white cloth underneath. Each fillet has a base layer of light pink salmon with a smooth, slightly flaky texture. On top of the salmon is a thick, creamy pale yellow sauce spread along the center. The final layer is a chopped topping consisting of finely diced purple onion, green herbs, and small brown crunchy nuts, sprinkled generously. There are some scattered pieces of the topping around the fillets on the plate. In the background, there are pieces of flatbread partly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is sumac and can I substitute it?

Sumac is a lemony-flavored spice made from dried and ground berries, common in Middle Eastern cooking. If unavailable, substitute with extra lemon zest or a small splash of lemon juice for similar tanginess.

Can I prepare the walnut topping in advance?

Yes, you can mix the walnut topping a few hours before serving. Keep it covered in the fridge but add it to the salmon just before eating to keep its fresh texture.