Za’atar-Roasted Salmon with Herbs and Pickled Onions



20 min


45 min


6 to 8

Za’atar-Roasted Salmon with Herbs and Pickled Onions

(Photo: Erik Putz)

If there’s one thing you should know about Jews and food, it’s that we never say no to a nice piece of fish. And this salmon is a nice piece of fish! 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.— Amy Rosen

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.

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