This salmon shawarma salad is packed with bold Mediterranean flavors! Spiced salmon is served on top of crisp greens and fresh herbs, with a cooling mint yogurt sauce. This easy weeknight meal is bright, satisfying, and full of vibrant flavors that you'll want to make on repeat!
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About This Recipe
This salmon shawarma salad is bursting with bold, fresh flavors and makes the perfect weeknight dinner. It’s inspired by one of my all-time favorite recipes from my first cookbook, my everyday chicken shawarma, and let me tell you, the shawarma marinade is pure magic! I’ve said it before and I’ll say it again, I could rub that marinade on just about anything and it would taste amazing.
Instead of chicken, we’re using wild salmon filets with a warm, lemony marinade made with an array of spices like cumin, paprika, turmeric, and cinnamon. The salmon shawarma is served over a crunchy, herbaceous salad and finished with a dollop of creamy yogurt mint sauce that balances out the richness of the salmon perfectly.
And for another shawarma twist, try my Slow Cooked Lamb Shawarma, that is a weekend showstopper!
📋 Ingredients
- Salmon Filets: Look for fresh, wild-caught salmon if you can. Remove the skin and pin bones for even cooking and easier eating.
- Lemon Zest and Juice: Adds brightness and acidity—zest it before juicing!
- Shawarma Spices (Cumin, Paprika, Turmeric, Cinnamon, Sumac): A bold, earthy blend with warmth and just the right balance of tang. You can find more on how to use these in my Mediterranean spice guide.
- Fresh Herbs: I love a mix of fresh mint and parsley in the salad for a burst of flavor.
- Mixed Greens: Use whatever you have on hand, such as romaine, arugula, baby spinach, or a spring mix.
- Cherry Tomatoes: Keep them at room temperature for the best flavor and sweetness.
- Simple Dressing: I just drizzle the salad with olive oil, balsamic vinegar, sumac, and salt, it’s easy and delicious.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
This recipe is very flexible. Here are a few ways to make it your own:
- No sumac? Use lemon zest instead for a similar brightness.
- Missing some spices? Stick with the essentials: cumin, paprika, garlic, and lemon.
- Add Additional Toppings: Chopped olives, crumbled feta, or a squeeze of charred lemon.
- Cooking methods:
- Stovetop: Sear the salmon in a hot skillet for 2–3 minutes per side.
- Oven: Bake at 350°F for 12–15 minutes, then broil for 2–3 minutes to char the top.
- Grill: Grill over medium-high heat, skin-side down first, for 3–4 minutes per side.
⏲️ Instructions
Marinate the Salmon. In a small bowl, whisk together olive oil, cumin, paprika, turmeric, cinnamon, sumac, salt, garlic, and lemon zest and juice. Pour marinade over the salmon and rub it evenly onto both sides.
Cook the Salmon. Either sear on the stove for 3-4 minutes per side until charred on the outside. Or in the oven at 350 degrees Fahrenheit for 12 to 15 minutes.
Assemble the Salad. Arrange the salad greens, tomatoes, radishes, cucumber, mint, and parsley in large bowls.
Serve. Top each salad with the cooked salmon and a generous spoonful of the yogurt mint sauce. Finish with a sprinkle of sumac if desired.
📍 Recipe Tips
- Let the salmon marinate while you prep. Even just 15–20 minutes while you chop veggies and make the sauce adds a ton of flavor.
- No sumac? No problem—lemon zest brings a similar brightness.
- Fish cooks fast. Sear on high heat for about 2–3 minutes per side depending on thickness. It should be just opaque and flake easily with a fork.
- Make extra marinade. Double the spice mix and keep it in a jar for next time—it’s great on chicken, shrimp, or veggies too.
- Try different cooking methods. Oven-bake at 400°F for 10–12 minutes or grill over medium heat for about 3–4 minutes per side.
Serving Suggestions
This salmon shawarma salad is a complete meal, but if you’re feeling extra:
- Add warm pita or lavash on the side.
- Serve with a drizzle of Zhoug for a spicy addition.
- Pair with Greek rice pilaf or Mediterranean rice.
- And pair with a glass of crisp white wine or sparkling water with lemon.
More Great Salads to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Salmon Shawarma Salad
LittleFerraroKitchen.com
Equipment
Ingredients
For the Salmon Shawarma
- 12 ounces salmon fillets skin and bones removed, about 4-6 ounces per person
- 3 teaspoons olive oil divided
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground sumac
- ¼ teaspoon Kosher salt
- 1 large garlic clove finely grated or minced
- ½ lemon zested and juiced
For the Yogurt Mint Sauce
- ½ cup full-fat yogurt
- ½ teaspoon dried mint
- ½ lemon juiced
- ¼ teaspoon Kosher salt
For the Salad
- 4 cups mixed greens such as chopped romaine, spring mix, or arugula
- 8 ounces cherry tomatoes halved
- 3 to 4 radishes thinly sliced
- 1 Persian cucumber chopped
- Fresh mint leaves
- Fresh parsley leaves
- Charred lemon halves optional for serving
Salad Dressing
- Olive oil
- Balsamic vinegar
- Ground sumac
- Kosher salt
Instructions
- Marinate the Salmon. Place the salmon fillets in a shallow dish and pat them dry well with paper towels.
- In a small bowl, whisk together 2 teaspoons of olive oil, cumin, paprika, turmeric, cinnamon, sumac, salt, garlic, and lemon zest and juice.
- Pour the marinade over the salmon and rub it evenly onto both sides. Set aside while you prepare the other components.
- Make the Yogurt Mint Sauce. In a small bowl, whisk together the yogurt, dried mint, lemon juice, and salt. Set aside.
- Assemble the Salad. Arrange the salad greens, tomatoes, radishes, cucumber, mint, and parsley in two large bowls.
- Drizzle with olive oil, balsamic vinegar, a sprinkle of sumac, and a pinch of salt to taste.
- Cook the Salmon.Stovetop Method. Heat a skillet over medium-high heat and add 1 teaspoon olive oil. Sear the salmon for 3-4 minutes on the first side, then flip and cook for another 2 minutes until cooked through and lightly charred.Oven Method. Preheat the oven to 350 degrees Fahrenheit. Place the marinated salmon on a parchment-lined sheet pan and bake for 12 to 15 minutes, depending on thickness. For a charred top, finish under the broiler for 2 to 3 minutes.
- Serve. Top each salad with the cooked salmon and a generous spoonful of the yogurt mint sauce. Finish with a sprinkle of sumac if desired.
Notes
-
- Let the salmon marinate while you prep. Even just 15–20 minutes while you chop veggies and make the sauce adds a ton of flavor.
- No sumac? No problem—lemon zest brings a similar brightness.
- Fish cooks fast. Sear on high heat for about 2–3 minutes per side depending on thickness. It should be just opaque and flake easily with a fork.
- Make extra marinade. Double the spice mix and keep it in a jar for next time—it’s great on chicken, shrimp, or veggies too.
- Try different cooking methods. Oven-bake at 400°F for 10–12 minutes or grill over medium heat for about 3–4 minutes per side.
- Love shawarma? Try my Chicken Shawarma or Slow Cooked Lamb Shawarma, for more bold, spiced recipes!
Nicky says
Delicious. Part of our regular rotation 👌
Samantha Ferraro says
Hi Nicky, that is so good to hear. As soon as it's Grilling weather here in the PNW we go with the Grilled version of Salmon Shawarma. Have a great week Samantha.