Za’atar-Roasted Salmon With Pickled Onions


  • Prep Time20 mins
  • Total Time45 mins
  • Makes6 to 8 servings
Za’atar-Roasted Salmon With Pickled Onions

(Photo: Erik Putz)

Instead of the usual Hanukkah spread of bagels, lox and cream cheese, impress the entire family and roast a whole side of salmon seasoned with za’atar. They’ll plotz for it.

Pickled Onions

  • 1/2 cup red wine vinegar

  • 1/4 cup granulated sugar

  • 1/2 tsp sea salt

  • 1/2 red onion


  • 1 whole side skin-on salmon, (about 1.5 kg)

  • 1 tbsp olive oil

  • 1 tbsp za'atar spice blend

  • 1/2 tsp sea salt

Herb Topping

  • 1/2 cup chopped parsley

  • 1/2 cup basil leaves, chopped

  • 2 tbsp chopped chives

  • 2 tbsp drained capers

  • 1 tsp olive oil


  • 1. Onions: Combine vinegar, sugar, 1⁄4 cup water and salt in a small saucepan set over high. Bring to a boil. Remove from heat and add onion. Set aside and let cool for 1 hr. Cover and refrigerate until ready to serve.

    2. Salmon: Position rack in centre of oven; preheat to 450F. Line a large rimmed baking sheet with parchment or foil.

    3. Place salmon, skin-side down, on prepared sheet.Rub with 1 tbsp oil and sprinkle with za’atar and salt. Season with pepper.

    4. Roast salmon until just opaque in the centre, about 20 min. Let cool slightly.

    5. Topping: Combine half of the pickled onions with parsley, basil, chives, capers, 1 tbsp oil and thyme in a medium bowl.

    6. Place salmon on a serving platter and artfully top with herb mixture. Serve warm or at room temperature, with remaining onions alongside, if desired.

This recipe is part of a Hanukkah feast by Amy Rosen. Here's the full menu.

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