Saffron Salmon with Shirazi Salad
on Aug 28, 2024, Updated Feb 05, 2025
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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.
Why You’ll Love This Recipe
This salmon recipe is a perfect balance of flavors, with tangy notes from the Shirazi Salad. Slow-roasted saffron salmon is also extremely easy to make in the oven, set it and forget it, and then enjoy!
- Bright and filled with fresh herbs: This recipe uses the fragrant flavors of saffron to slow roast the salmon and then serve alongside a bright tomato and cucumber salad.
- Quick and Easy: While the salmon is roasting in the oven, you’ll get started on the salad, so that it’s all ready to eat when the salmon is complete.
- Versatile: While we are keeping the seasonings simple on the salmon with just saffron, you can adjust with any of your favorite spices or herbs in the salad.
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
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: Persian cucumbers, cherry tomatoes, red onions with fresh herbs such as mint. Tossed together with sumac, extra-virgin olive oil, salt and pepper.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Look for tomatoes with a medium firmness—a bit of give when you press them. If they’re too firm, they’ll lack flavor, and if they’re too soft, they’ll release too much juice, making the salad soggy. We want that sweet spot where the tomatoes are juicy but still hold their shape.
- Dice the cucumbers, tomatoes, and onions into similar-sized pieces. This ensures that every bite of the salad offers a balanced mix of flavors and textures, making each forkful a perfect combination of crisp, juicy, and tangy.
- After roasting, let the salmon rest for a few minutes before serving. This allows the juices to redistribute throughout the filet, making for an even more tender bite.
- To store leftovers, place the salmon and salad in separate airtight containers in the fridge. The salad should be consumed within 24 hours but the salmon lasts up to 2 days.
How to Make Saffron Salmon with Shirazi Salad
Step 1: Bloom your saffron and season your salmon with salt, pepper, olive oil, and lemon zest with the saffron water.
Step 2: Roast your salmon, and in the meantime make your cherry tomato sumac shirazi salad.
Step 3: Toss together cucumbers, tomatoes, red onion, mint, parsley, olive oil, lemon juice, salt, pepper, and sumac.
Step 4: Once the lemon-saffron salmon is cooked, drizzle over your lemon juice. To serve, add your salmon to a platter, alongside the salad.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve this saffron salmon recipe? We have you covered! You can just eat as is with the Shirazi salad, or you can pair it with an appetizer, other Persian favorites, or dessert.
- Appetizers: If you’re feeling a bit fancy, you can start your meal off with Oysters with Yuzu Kosho Ponzu Mignonette.
- Other Persian Favorites: To round this recipe out for a Persian feast, pair it with our Persian Shallot Yogurt Dip, Kashke Bademjan, or Persian Lentil Soup.
- Dessert: Serve Nutmeg and Orange Ricotta Fritters with Berry Jam for dessert after your salmon dinner!
Saffron Salmon with Shirazi Salad FAQs
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!
You can substitute sumac with a squeeze of fresh lemon juice and a sprinkle of lemon zest. While it won’t be exactly the same, this combination adds a similar tangy brightness to the salad.
Yes. Prep the vegetables and herbs ahead of time. You can toss the salad with the dressing components and allow everything to sit, up to one day.
More Persian Recipes
If you do make this Saffron Salmon with Shirazi Salad recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
Saffron Salmon with Shirazi Salad
Equipment
Ingredients
Slow-Roasted Saffron Salmon
- 1/4 teaspoon saffron threads
- 2 pounds salmon, pin bones removed, 4 1-inch thick filets, skin-on
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 medium lemon, zested and juiced
Cherry Tomato Sumac Shirazi Salad
- 2 Persian cucumbers, cubed
- 1 pint cherry tomatoes, halved
- 1/4 cup finely minced red onion, about 1/2 medium red onion
- 1/3 cup finely chopped mint
- 1/3 cup finely minced parsley
- 2 tablespoons extra-virgin olive oil
- 1 medium lemon, juiced
- Kosher salt and freshly ground black pepper
- 1 teaspoon sumac, plus more to taste
Instructions
- Prepare your Saffron Salmon: 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.
- Place the salmon filets in a large baking dish, 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.
- 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.
- In the meantime, make your Cherry Tomato Sumac Shirazi Salad: 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.
- Once the salmon is cooked, drizzle over your reserved lemon juice. To serve, add your salmon to a platter, alongside the salad.
Notes
- Look for tomatoes with a medium firmness—a bit of give when you press them. If they’re too firm, they’ll lack flavor, and if they’re too soft, they’ll release too much juice, making the salad soggy. We want that sweet spot where the tomatoes are juicy but still hold their shape.
- To store leftovers, place the salmon and salad in separate airtight containers in the fridge. The salad should be consumed within 24 hours but the salmon lasts up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A delicious fragrant, and herby dinner that comes together in no time! This is go-to for an easy weeknight dinner.