Advertisement
  • Newsletter
  • Subscribe

Za’atar-Roasted Salmon With Pickled Onions

55

  • Prep Time20 min
  • Total Time45 min
  • Makes6 to 8 servings
A za'atar-roasted-salmon sits on a black plate.

(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

Salmon

  • 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

Instructions

  • 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.

A banner with at left an image of a holiday feast with hands reaching in and at right a pink box with teh words our best holiday recipes

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.