Slow Roasted Shawarma-Spiced Salmon Recipe

Impressing without stressing is always the goal. With this simple-yet-elegant recipe for slow roasted shawarma-spiced salmon, from Katherine Lewin’s new cookbook, Big Night: Dinners, Parties & Dinner Parties , you’ll wow your guests without breaking a sweat.

“Once you’ve made the shawarma spice mix and procured your salmon, you’re basically there,” Lewin writes. “It should go without saying that the better the quality of fish , the more delicious this will taste. Serve it with a big spoon, which is the easiest way to get it out of the pan and helps keep this dish from feeling fussy.”

As for plating, it’ll pair beautifully with rice—tahdig, if you’re feeling fancy—pita, cucumbers , falafel or tahini, for starters. Go for something fresh and crunchy (like salad) and something tangy and creamy (like Greek yogurt ) to cut through the richness and heat of the fish.

^{Recipe reprinted with permission from Big Night: Dinners, Parties, & Dinner Parties by Katherine Lewin © 2024. Published by Union Square & Co. Photographs © Emma Fishman.}

Mini Chicken Shawarma Recipe

417 calories

30g fat

1g carbs

35g protein

0g sugars

Shawarma Spice Mix (makes about ½ cup)

2 tablespoons ground coriander

2 tablespoons ground cumin

2 tablespoons sweet or hot smoked paprika

1 tablespoon garlic powder

2 teaspoons ground sumac

1 teaspoon ground ginger

½ teaspoon ground cinnamon

½ teaspoon ground cloves or allspice

¼ teaspoon cayenne pepper, or ½ teaspoon crushed red pepper flakes

Salmon

One 3-pound center-cut salmon fillet, skin removed

Zest and juice of 1 lemon

Kosher salt and freshly ground black pepper

2 to 4 tablespoons shawarma spice mix

¼ cup extra-virgin olive oil

1 medium red onion, thinly sliced

Flatbread or pita, rice, sliced cucumbers and radishes, yogurt and/or tahini, for serving

1. Make the Shawarma Spice Mix: In a jar, combine the coriander, cumin, paprika, garlic powder, sumac, ginger, cinnamon, cloves and cayenne. Stir or cover and shake to combine. Seal the jar and store in a cool, dark place for up to six months.

2. Make the Salmon: Position a rack in the center of the oven and preheat to 325°F. Line a 2- to 3-quart baking dish or a rimmed baking sheet with parchment paper.

3. Place the salmon in the prepared baking dish. Drizzle 1 to 2 tablespoons of the lemon juice over the salmon to coat; reserve the remainder. Season the salmon liberally with salt and a few grinds of pepper, then cover completely with the shawarma spice mix. Drizzle the olive oil over the top.

4. Place the salmon in the oven. The cook time will vary based on the thickness of the fillet. If you’re going for medium-rare (it flakes with a fork at the thinner parts but is still a bit translucent at the thickest parts), start checking the salmon after 15 to 20 minutes. If you’re going for medium or medium-well (flaky all the way through), start checking it after 20 to 25 minutes. Immediately after removing the salmon from the oven, tilt the baking dish slightly and use a spoon to scoop up the rendered fat. Spoon it over the salmon for 30 seconds. Cool for about 5 minutes, then scoop large pieces of the fillet with a fish spatula or spoon (it will break naturally) and place them on a serving platter. Pour the spiced oil from the pan over the salmon.

5. While the salmon roasts, in a medium bowl, combine the lemon zest and remaining lemon juice. Add the onion and a big pinch of salt. Reserve until you’re ready to serve, at least 15 minutes.

6. Just before serving, spoon the lemony onions over the top of the salmon. Serve it with flatbread or rice, as well as cucumbers, radishes and yogurt or tahini, if desired.