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Salmon Shawarma Salad

Inspired from bold flavors of chicken shawarma, this salmon shawarma salad uses the same marinade for intense flavors. Served on top of a crisp crunchy salad and finished with a creamy dill sauce. This will most certainly be your favorite weeknight salmon recipe to make!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: chicken shawarma marinade, fish shawarma, salmon shawarma
Servings: 2 servings
Calories: 537kcal
Author: Samantha Ferraro
Cost: $10


Fish Spatula


Salmon Shawarma

  • 2 4-6 ounces wild caught salmon filets skin and bones removed
  • 3 teaspoons olive oil divided
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon sumac
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon cinnamon
  • Pinch of Aleppo pepper
  • 1 large garlic clove grated or chopped finely
  • 1/2 lemon zested and juiced

Yogurt Dill Sauce

  • 1/2 cup full-fat yogurt
  • 1/2 teaspoon dried mint
  • 1/3 teaspoon dried dill
  • 1/2 lemon juiced
  • 1/4 teaspoon Kosher salt


  • 4 cups mixed greens chopped romaine, spring mix and/or arugula
  • 8 ounces cherry tomatoes cut in half
  • 3-4 radishes thinly sliced
  • 1 Persian cucumber chopped
  • Fresh mint leaves
  • Charred lemon
  • Additional toppings: chopped olive crumbled feta cheese, fresh dill

Zaatar Vinaigrette


  • Place salmon in a shallow bowl and use paper towels to pat the fish dry very well. In another small bowl, whisk 2 teaspoons of olive oil, spices, grated garlic and lemon zest and juice and pour mixture over salmon, rubbing the marinade all over the salmon and set aside.
  • Make the yogurt dill sauce by whisking all of the ingredients together in a bowl, set aside.
  • Arrange salad into two large bowls and in a mason jar or bowl, whisk together the za'atar vinaigrette ingredients.
  • Heat a skillet over medium-high heat and drizzle 1 teaspoon of olive oil. Sear salmon on the first side until charred, about 2-3 minutes then flip over and cook for another 2 minutes.
  • Dress salad with vinaigrette along with salmon shawarma and a good spoonful of yogurt dill sauce.


Vinaigrette lasts in the fridge for up to a week. if it thickens, run the jar under warm water for a few minutes. 
Substitute Aleppo pepper with a pinch of red pepper flakes.
You can omit sumac if you are using lemon zest, both have a nice brightness. 


Calories: 537kcal | Carbohydrates: 25g | Protein: 22g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 978mg | Potassium: 1070mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1885IU | Vitamin C: 76mg | Calcium: 148mg | Iron: 4mg