Ingredients
- •2 salmon fillets (6–8 oz each), skin on
- •2 tsp kosher salt
- •1 tbsp ground sumac
- •1 tsp sesame seeds
- •½ tsp ground cumin
- •½ tsp Aleppo pepper or sweet paprika
- •2 tbsp neutral oil for searing
- •For tahini sauce:
- •3 tbsp tahini (well-stirred)
- •2 tbsp lemon juice
- •1 tbsp warm water
- •1 small clove garlic, finely grated
- •Pinch of kosher salt
- •For serving:
- •¼ cup pomegranate seeds
- •2 tbsp fresh flat-leaf parsley, chopped
- •1 tbsp fresh mint leaves
- •Extra virgin olive oil for drizzling
- •Flaky sea salt
Instructions
Season salmon fillets with kosher salt and place in vacuum bags or zip-top bags.
Remove air and seal. Preheat water bath to 120°F (49°C).
Cook salmon for 45–60 min for buttery, translucent texture.
While salmon cooks, make the tahini sauce by whisking together tahini, lemon juice, warm water, grated garlic, and salt until smooth and pourable. Add more water if needed.
In a small bowl, combine sumac, sesame seeds, cumin, and Aleppo pepper.
When the cook is done, transfer salmon to an ice bath for 5 min to firm before searing.
Remove from bags and pat completely dry with paper towels.
Press the sumac-sesame spice mixture onto the flesh side of each fillet.
Heat neutral oil in a cast iron skillet over high heat until shimmering.
Place salmon skin-side down and sear 60–90 sec until skin is crispy and golden.
Flip and sear spice-crusted flesh side for 20–30 sec — just enough to toast the sumac.
Spoon a pool of tahini sauce onto each plate.
Place salmon skin-side up on the sauce.
Scatter pomegranate seeds, parsley, and mint around the plate.
Drizzle with olive oil and finish with flaky sea salt.
Notes
- •Sumac's citrusy tartness is the bridge between the rich salmon and the nutty tahini
- •Don't over-sear the spice crust — sumac turns bitter if it burns
- •The ice bath before searing is essential at 120°F to prevent overcooking
- •Serve with warm pita, Israeli couscous, or a shaved fennel salad