Lebanese Lemon Tahini Salmon
Enjoy a huge burst of flavor with Lebanese Lemon Tahini Salmon! This Mediterranean and Middle Eastern-inspired dish is super easy to make while delivering a diverse flavor profile. You’ll taste sweet from the sumac, savory from the za’atar, and tangy from the Greek yogurt and fresh lemon juice. With a total time of under an hour, this is a meal you can throw together any day of the week. Give this a try today!
What Is Tahini?
Tahini is a paste made from roasted sesame seeds. Its most common use is as a key ingredient in hummus, baba ghanoush, and other Eastern Mediterranean classics like halva. It is also served by itself or drizzled over fish, vegetables, or other dishes like shawarma.
Is Lebanese Food Considered Part of the Mediterranean Diet?
Simply, Yes! Lebanon is on the eastern Mediterranean and is part of what is called the Levant. Its cuisine has long been known to been known for its healthy food. I have always promoted the Mediterranean diet as the best way to eat because of the facts and research to prove that have been there for many, many years.
Lebanese Lemon Tahini Salmon perfectly fits in with the Mediterranean diet, with fish being one of the main components. This is low fat, zero carbs, and has a number of ingredients that are part of a heart-healthy diet and lowers blood pressure. See! Healthy food can definitely be de-licious!
What Can I Serve with Lebanese Lemon Tahini Salmon?
Here are some of my recipes and other suggestions for excellent side dishes of this Lebanese Lemon Tahini Salmon:
- Couscous
- Yogurt Dipping Sauce (included in recipe)
- Eggplant Spinach Sauté (included in recipe)
- Spicy Hummus
- Seasoned Olive Medley
- Avocado Cucumber Mediterranean Salad
- Lemon Garlic Rice Pilaf
What Ingredients Are in Lebanese Lemon Tahini Salmon?
Salmon
- Salmon
- Lemon Juice
- Ground Sumac
- Garlic Powder
- Salt and Pepper to taste
- Lemon Wedges for garnish
- Fresh Dill for garnish
Tahini Sauce
- Tahini
- Lemon Juice
- Water
- Kosher Salt
- Black Pepper
- Ground Sumac
- Garlic Powder
Yogurt Sauce
- Greek Yogurt
- Lemon Juice
- Garlic Paste
- Za’atar
- Kosher Salt
Eggplant Spinach Sauté
- Olive Oil
- Eggplant
- Red Onion
- Baby Spinach
- Fresh Garlic
- Za’atar
- Salt and Pepper to taste
How Is Lebanese Lemon Tahini Salmon Made?
Baked Salmon
- Preheat the oven to 350 °F. You can either spray a glass baking pan with olive oil cooking spray, or line a sheet pan with with non-stick aluminum foil.
- Coat both sides of the salmon fillets with the lemon juice first. Next, season both sides of the fillets with the sumac, garlic powder, salt, and pepper.
- Place the salmon in the baking pan or on the sheet pan and place it in the oven. Cook for 18 minutes, or until the fish is flaky.
Lemon Tahini Sauce
- In a mixing bowl, add all ingredients and mix well. Start with only 2 tablespoons of water. If you want the consistency to be thinner, add a little bit of water at a time until you reach the desired consistency. Set aside until ready to serve.
Yogurt Sauce
- Add all ingredients to a mixing bowl and mix thoroughly. Place in the refrigerator until ready to serve.
Eggplant Spinach Sauté
- Heat the olive oil in a 12-inch skillet over medium-high heat. Add in the eggplant, red onions, and za’atar. Season with salt and pepper and saute for 2-3 minutes.
- Add in the spinach and cook until all of it is wilted about 2-3 minutes.
- Next, stir in the garlic and cook for 1 minute. Remove from the heat to prevent the garlic from burning.
Serving Instructions
- Plate the salmon and drizzle some lemon tahini on the salmon. Add some of the eggplant spinach saute and top with a dollop of yogurt sauce. Garnish with fresh dill and lemon wedges and enjoy!
Lebanese Lemon Tahini Salmon Pro Tips
Tahini & Yogurt Sauces. Make the sauces an hour or more in advance and put them in the fridge if you have the time to do so. This will help the flavors to blend (called “marry”) more which will enhance the taste.
Tahini. Depending on the brand you buy, some tahini may be thicker than others. That’s ok. Just add a little water until you get the consistency you want. I personally like my sauce to be a little on the thick side, almost like mustard so I can spread it over the fish. My wife, however, likes it a little thinner. So it’s up to you and what you like!
Salmon. Leave the salmon on the counter for 30 minutes to 1 hour. This will help the meat come to room temperature which will assist in even cooking.
What Are Some Variations for Lebanese Lemon Tahini Salmon?
Salmon – you can use a large variety of flakey fish instead of salmon. I recommend staying away from steak fish like swordfish & tuna.
Tahini – you can use cashew butter or almond butter. These are good options if you don’t like the taste of tahini or if you simple just want to change it up a bit.
Sumac – if you can’t find sumac in your local grocery store, you can order it from Amazon by clicking this link. You can also use Za’atar since it includes sumac. Lemon zest would be a suitable option if you don’t have either.
FAQ’s for Lebanese Lemon Tahini Salmon
You can store them in the fridge in an airtight container for up to 3-4 days. I personally don’t keep fish for more than 1 day as the fishy taste intensifies.
You can use a microwave, but the best option is on the stove. For the salmon, heat a skillet over medium heat. Add the fillets to the skillet with a little water, about 1-2 tablespoons. Cover and heat for a few minutes. You are just reheating it, not cooking it. For the veggies, sauté them in the same skillet for about 1-2 minutes.
Yes! Freeze the leftovers in an airtight container for 3-4 months. Be sure to label it with the contents and date. To defrost it, you can put it on the counter for up to 2 hours, or defrost it in a covered skillet on med-low heat with 1-2 tablespoons of water.
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FOLLOW BACON AND VODKA
Lebanese Lemon Tahini Salmon
Ingredients
Salmon
- 1 pound Fresh Salmon
- 2 Tablespoons Lemon Juice
- 1/4 teaspoon Ground Sumac
- 1/4 teaspoon Garlic Powder
- Salt and Pepper to taste
- Lemon Wedges for garnish
- Fresh Dill for garnish
Lemon Tahini Sauce
- 1/3 cup Tahini
- 2 Tablespoons Lemon Juice
- 2-4 Tablespoons Water
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Ground Sumac
- 1/4 teaspoon Garlic Powder
Yogurt Sauce
- 1/2 cup Greek Yogurt
- 1 teaspoon Lemon Juice
- 1/2 teaspoon Garlic Paste
- 1/2 teaspoon Za'atar
- 1/4 teaspoon Kosher Salt
Eggplant Spinach Sauté
- 2 Tablespoons Olive Oil
- 2 cups Eggplant, diced
- 1/2 cup Red Onion, diced
- 5 ounces Baby Spinach
- 1 Tablespoon Fresh Garlic, minced
- 1/2 teaspoon Za'atar
- Salt and Pepper to taste
Instructions
Baked Salmon
-
Preheat the oven to 350 °F. You can either spray a glass baking pan with olive oil cooking spray, or line a sheet pan with with non-stick aluminum foil.
-
Coat both sides of the salmon fillets with the lemon juice first. Next, season both sides of the fillets with the sumac, garlic powder, salt, and pepper.
-
Place the salmon in the baking pan or on the sheet pan and place it in the oven. Cook for 18 minutes, or until the fish is flaky.
Lemon Tahini Sauce
-
In a mixing bowl, add all ingredients and mix well. Start with only 2 tablespoons of water. If you want the consistency to be thinner, add a little bit of water at a time until you reach the desired consistency. Set aside until ready to serve.
Yogurt Sauce
-
Add all ingredients to a mixing bowl and mix thoroughly. Place in the refrigerator until ready to serve.
Eggplant Spinach Sauté
-
Heat the olive oil in a 12 inch skillet over medium-high heat. Add in the eggplant, red onions, and za'atar. Season with salt and pepper and saute for 2-3 minutes.
-
Add in the spinach and cook until all of it is wilted, about 2-3 minutes.
-
Next, stir in the garlic and cook for 1 minute. Remove from the heat to prevent the garlic from burning.
Serving Instructions
-
Plate the salmon and drizzle some of the lemon tahini on the salmon. Add some of the eggplant spinach saute and top with a dollop of yogurt sauce. Garnish with fresh dill and lemon wedges and enjoy!
Recipe Notes
Pro Tips
Tahini & Yogurt Sauces. Make the sauces an hour or more in advance and put them in the fridge if you have the time to do so. This will help the flavors to blend (called “marry”) more which will enhance the taste.
Tahini. Depending on the brand you buy, some tahini may be thicker than others. That’s ok. Just add a little water until you get the consistency you want. I personally like my sauce to be a little on the thick side, almost like mustard so I can spread it over the fish. My wife, however, likes it a little thinner. So it’s up to you and what you like!
Salmon. Leave the salmon on the counter for 30 minutes to 1 hour. This will help the meat come to room temperature which will assist in even cooking.
Variations and Substitutions
Salmon – you can use a large variety of flakey fish instead of salmon. I recommend staying away from steak fish like swordfish & tuna.
Tahini – you can use cashew butter or almond butter. These are good options if you don’t like the taste of tahini or if you simple just want to change it up a bit.
Sumac – if you can’t find sumac in your local grocery store, you can order it from Amazon by clicking this link. You can also use Za’atar since it includes sumac. Lemon zest would be a suitable option if you don’t have either.