Sabrina Ghayour’s sesame & spice roasted salmon recipe

This is a Ghayour house go-to classic – I have the spice mix ready blended in a jar. Cooking the salmon in this recipe is easy and foolproof – you don’t even need oil, as salmon is fatty by nature. Leftovers are great at room temperature for lunchboxes the next day, or perfect for flaking and adding to salads and cooked grains.

roasted salmon
Kris Kirkham

SERVES 2-4

4 salmon fillets, about 125g each
Maldon sea salt flakes lemon wedges, to serve

FOR THE SPICE MIX
1 tsp garlic granules
1 tsp paprika
1 tsp cayenne pepper
1 tsp sumac
2 tsp sesame seeds
A generous amount of freshly ground black pepper

  1. Preheat the oven to 220C/200C fan/gas 7 and line a roasting tin with baking paper.
  2. Combine all the spice-mix ingredients in a small bowl. Rub the mixture all over the flesh of the salmon fillets, then season well with salt.
  3. Place the salmon in the lined tin and roast for 10-12 minutes (depending on how hot your oven is). Serve immediately with nice big wedges of lemon for squeezing over.

Now buy the book

Persiana Everyday


Persiana Everyday
by Sabrina Ghayour will be published by Aster on 4 August, price £26. To order a copy for £22.10 with free UK delivery until 14 August, go to mailshop.co.uk/books or call 020 3176 2937.