Saffron Salmon with Shirazi Salad

This Saffron Salmon with Shirazi Salad is a perfect, simple entree to make for dinner. The salmon is slow-roasted in olive oil and bloomed saffron, and paired with a cherry tomato and sumac, cucumber salad. The bright, lemony tang of sumac in the salad complements the richness of the salmon for a deliciously balanced meal.

For more Persian recipes, try our Persian Shallot Yogurt Dip, Kashke Bademjan, and Persian Lentil Soup.

What is Shirazi Salad?

Shirazi salad, (Salad-e Shirazi in Farsi) is a Persian salad made with chopped cucumbers, tomatoes, and onions, tossed with mint, and sometimes other herbs such as parsley. The salad is typically seasoned with freshly squeezed lime juice or Ab Ghooreh (a sour grape juice), olive oil, salt, and pepper.

This popular side dish is named after Shiraz, a city in Iran. It is traditionally served alongside grilled meat, rice, and stews. Shirazi salad is something my husband, Danny, grew up eating at his home, which he introduced to me, and I’m excited to bring it into yours!

What ingredients do you need for this Saffron Salmon with Shirazi Salad recipe?

Slow-Roasted Saffron Salmon

Saffron Threads: A pinch of saffron is the heart of this dish. This spice infuses the salmon with a unique, delicate flavor and a beautiful golden hue.

Salmon: We’re working with skin-on salmon fillets with the pin bones carefully removed. Keeping the skin intact locks in moisture during the slow roasting process, but you can also opt to use skin-off salmon, too.

Seasoning: A blend of kosher salt and freshly ground black pepper is the only simple seasoning you need with the saffron.

Extra-Virgin Olive Oil: This coats the salmon, helping the saffron and seasoning adhere to the filets. As the salmon roasts, the olive oil keeps the fish moist and adds a subtle richness to the dish.

Lemon: We’re using both the zest and juice of the lemon to add brightness and balance to the dish. The zest infuses the salmon with a fresh, citrusy aroma, while the juice adds a hint of acidity that cuts through the richness of the salmon and olive oil.

Cherry Tomato Sumac Shirazi Salad

Veggies: Persian cucumbers (English cucumbers will work in a pinch), cherry tomatoes, and red onion form the crisp, vibrant base of our salad. The cucumbers bring a refreshing crunch, the cherry tomatoes add a burst of sweetness, and the red onion gives us a sharp, savory bite that balances the salad perfectly.

Fresh Herbs: The mint adds a cool, refreshing note, while the parsley contributes a subtle earthiness. The mix complements the bright, tangy flavors of the dish. If you need a substitute, try chives, dill, or cilantro.

Dressing: Our dressing is a simple yet flavorful blend of extra-virgin olive oil, fresh lemon juice, kosher salt, and freshly ground black pepper. The olive oil adds a smooth richness, the lemon juice provides a zesty brightness, and the salt and pepper tie everything together.

Sumac: The star ingredient of our salad, sumac, brings a zesty, tangy element. Its bright red color and citrus-like flavor add visual appeal and are the perfect pairing to this salad.

How to Make Shirazi Salad with Saffron Salmon

Prepare your Saffron Salmon

Bloom Saffron: Preheat your oven to 325°F. In a mortar and pestle, grind up your saffron threads. If you don’t have a mortar and pestle, grind the saffron between your fingers and place it in a cup. Add 2 to 3 ice cubes, and allow the saffron to bloom until the ice has melted about 4 to 5 minutes.

Season Salmon: Place the salmon filets in a large baking dish or baking sheet, optional to line it with parchment paper. Season with salt, and pepper, drizzle over olive oil, and lemon zest. Spoon your bloomed saffron water over the salmon filets.

Roast Salmon: Transfer the salmon to the preheated oven, and roast for 20 to 25 minutes, or until the salmon reaches an internal temperature of 135°F.

Make Your Cherry Tomato Sumac Shirazi Salad

Toss Ingredients: In a large bowl, toss together cucumbers, tomatoes, red onion, mint, parsley, olive oil, lemon juice, salt, pepper, and sumac. Toss to combine and season to taste with more salt, pepper, and sumac.

Serve: Once the lemon-saffron salmon is cooked, drizzle over your reserved lemon juice. To serve, add your salmon to a platter, alongside the Persian cucumber and tomato salad.

What to Serve with Shirazi Salad

We love serving this salad with this saffron salmon but it works with a variety of other dishes.

• Grilled Meat: Shirazi Salad pairs well with grilled meat kebabs, whether it’s chicken, beef, or lamb. The salad’s bright, tangy flavors complement the smoky, charred goodness of the protein, providing a refreshing contrast that enhances the whole meal.
• Rice: Serve the salad alongside a fragrant rice dish like saffron or basmati rice. The soft, fluffy texture of the rice provides a perfect contrast to the crisp veggies. It is a great base to soak up all those delicious flavors.
• Stew: Serve a warm, hearty stew, such as lamb or beef stew, with a side of refreshing Shirazi salad. The salad adds a fresh, vibrant element to balance out the richness of the stew, for a well-rounded meal.

Frequently Asked Questions