Tarator-style salmon

Tarator-style salmon

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(11 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

Salmon fillets are topped with walnuts, parsley, sumac onion and hummus in this Middle Eastern inspired fish dish

Nutrition and extra info

Nutrition: per serving

  • kcal398
  • fat27g
  • saturates4g
  • carbs4g
  • sugars2g
  • fibre2g
  • protein34g
  • salt0.4g
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  • 50g walnuts, finely chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • large handful parsley leaves, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tsp sumac, see 'Tip' below



    This wine-coloured ground spice is one of the most useful but least known and most…

  • ½ red onion, finely chopped
  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 salmon fillets
  • 2 tbsp hummus
    Hummus in a pot


    hoom-iss, hum-iss

    Hummus or houmous is a staple of Middle Eastern diets. It's a purée of cooked chickpeas,…

  • couscous, pitta bread or flatbreads, to serve (optional)



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • yogurt, to serve (optional)



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…


  1. Heat oven to 200C/180C fan/gas 6. Mix together the chopped walnuts, parsley, sumac, red onion, lemon zest and juice of half the lemon. Season lightly and set aside.

  2. Put the salmon on a baking tray and roast for 12 mins, then remove, spread with the hummus and return it to the oven for another 3 mins. Sprinkle over the walnut mixture and serve with the remaining lemon half to squeeze over along with couscous, pita or flatbreads, and yogurt on the side, if you like.

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Comments, questions and tips

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7th Jan, 2019
Lovely texture, but too much lemon and the onion was a bit strong. Overall it's a nice change for something to do with salmon and would have it again with less lemon and maybe mild spring onion instead.
19th Mar, 2016
Disappointing. This is way too lemony and I love lemon. The sumac is lemony and adding the lemon zest and juice is overload, you can't even taste the salmon. Maybe ditch the sumac, which would be a shame as its a lovely purple colour, and just use the lemon. Or if you have sumac in the cupboard ditch the lemon. Certainly don't buy sumac. I do like the idea of an interesting topping and the nuts bring texture so I think it's worth persevering. Just a shame this recipe wasn't tried before publishing.
RosieVimes's picture
18th Nov, 2014
Quick and simple to make, with fantastic flavours. Found the lemon slightly over powering so would perhaps reduce the quantity next time, but other than that it's a nice little dish!
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