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Middle-Eastern Alaska Salmon Sharing Platter

Middle-Eastern Salmon Sharing Platter
Tangy sumac-seasoned Alaska salmon is a crowd-pleaser, especially when drizzled with a pomegranate lemon dressing.
  • Prep Time: 12 minutes
  • Cook Time: 15 minutes
  • Total Time: 27 minutes
  • Servings: 6


  • 6 (4 oz each) wild Alaska salmon fillets
  • 4 Tbsp olive oil, divided
  • 1 tsp sumac (see cook’s tip)
  • 1 tsp cumin seeds
  • 1 tsp black onion seeds (or 1/2 tsp caraway seeds)
  • 1 tsp sesame seeds
  • 2 red onions, thinly sliced
  • 1/2 cup blanched almonds, roughly chopped and toasted
  • 2 Tbsp pomegranate molasses
  • Juice of 1 lemon
  • 1 pomegranate (or 3 to 4 oz pomegranate seeds)
  • Salt and Freshly ground black pepper
  • Cilantro sprigs and lemon wedges, for garnish


  1. Step 1 Season the salmon

    Rub the salmon fillets with 1 tablespoon olive oil. Mix together the sumac, cumin seeds, black onion seeds and sesame seeds; sprinkle over the salmon.

  2. Step 2 Cook the onions and salmon

    Heat 2 tablespoons olive oil in a large frying pan over medium-high heat and cook the red onions for 3-4 minutes, until softened. Add the salmon fillets and cook on each side for 3-4 minutes, adding the almonds for the final 2-3 minutes.

  3. Step 3 Make the dressing and serve

    Mix the remaining olive oil with the pomegranate molasses and lemon juice. Season to taste with salt and pepper. Serve the salmon on a platter, drizzled with the dressing and sprinkled with pomegranate seeds. Garnish with cilantro and lemon wedges.

Cooking Technique Video