Salmon Shawarma Salad

5 from 6 votes

Easy salmon shawarma salad with spiced salmon, crisp veggies, and mint yogurt sauce. A bold, Mediterranean-inspired weeknight dinner ready in 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Keyword: chicken shawarma marinade, fish shawarma, salmon shawarma, salmon shawarma salad

Servings: servings

Calories: 394kcal

Author: Samantha Ferraro

Cost: $10

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

US Customary - Metric

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!

Nutrition