Turkish Style Marinated Salmon Recipe

In this easy marinated salmon recipe, aromatic oregano, warming cumin, spicy Aleppo pepper, and smoky paprika combine with lemon juice for a salmon marinade that’s deeply savory and delicious, with a smoky flavor and a little heat that perfectly complements the richness of the meat. I was inspired by the flavors of southern Turkey, where chicken and Lamb Kebabs are commonly marinated in a mixture of Turkish Red Pepper Paste—a bright and slightly sweet condiment made from red peppers known as Biber Salçasi, along with lots of garlic, herbs, and spices. Because salmon is a robust fish that can handle strong flavors, I decided that experimenting with my usual marinade for Turkish kebabs would probably yield a divine fish dish. I am pleased to say it did! I use the same method as our Salmon Tacos to bake the salmon, where the fish is wrapped in foil and finished under a broiler. It’s easy and fail-proof: the fish becomes perfectly tender and flaky with a golden crust every time.

Ingredients for this Turkish-Style Marinated Salmon Recipe

You will need the following ingredients to make this flavorsome marinated salmon.

Salmon: I like side-cut salmon with the skin left on, which helps it stay in one piece. But feel free to use skinless or individual filets. Olive oil: Use extra virgin olive oil for the best flavor and health benefits. For more info, see our guide: Cooking with Olive Oil: Everything You Need To Know! And find our selection of top-quality Mediterranean-style olive oils at our shop. Turkish red pepper paste: Find this concentrated paste in Middle Eastern supermarkets or make it from scratch. You can either use the hot version made with chili peppers (acı biber salçası) or the sweeter version which is the one I use (tatli biber salçası). To substitute, use tomato paste mixed with a pinch of red pepper flakes. Spices: Aleppo pepper, oregano, smoked paprika, and cumin are a familiar medley of spices used in many Mediterranean recipes to create a rich, smokey, and warming flavor profile. If your spice drawer is running low, you can stock up at our spice shop and save when you create your own spice bundle. Or feel free to substitute the Aleppo pepper with standard red chili flakes and the smoked paprika with sweet paprika. Lemon: Fresh lemon juice lifts the flavor with hints of citrus. Garlic: An essential component to most marinades. Feel free to reduce or increase the quantity to your preference. I use 4 large cloves for this recipe. Salt and pepper: Essential seasonings that draw out the other flavors. Fresh herbs: Lift the richness, by adding a fresh element. Use any tender green herbs you like, such as parsley, chives, dill, or cilantro.

How to Make Marinated Salmon

Marinating and baking salmon could not be easier, you just need to plan ahead. Allow the salmon to marinate for at least 6 hours for the best flavor. Here are the steps:

The Night Before: Marinate the Salmon

Make the salmon marinade: In a medium mixing bowl, stir 2 tablespoons olive oil, 2 tablespoons red pepper paste, 2 teaspoons oregano, 1 teaspoon smoked paprika, 1 teaspoon Aleppo pepper, 1 teaspoon cumin, the juice of 1 lemon, and 4 crushed garlic cloves. Marinate the salmon: Pat the salmon dry and season all over with salt and pepper. Place in a dish big enough to house it, then rub the marinade into the flesh of the fish. Cover and place in the fridge overnight, or at least 6 hours.

Bake the Salmon

Get ready to bake: Remove the salmon from the fridge and preheat your oven to 375°F. Line a sheet pan with a large piece of foil, long enough to fold over the salmon. Bake the salmon: When your oven is hot, gently place the marinated salmon on the prepared sheet pan. Drizzle with a little olive oil and fold the foil over to cover the salmon, tenting to make sure it is not touching the fish (if you didn’t give yourself enough foil, just use a second sheet). Bake until the salmon is almost completely cooked through at the thickest part, about 15 to 20 minutes. Note: Cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure it does not overcook. If your piece is 1 1/2 or more inches thick, it may take a few minutes longer. The salmon is cooked when the flesh easily flakes with a fork. Alternatively, a thermometer at the thickest part should read just below 145°F, as it will continue to cook under the broiler. Broil the salmon: Carefully remove the salmon from the oven and open the foil to expose the top. Turn your broiler to high, then place the fish under the broiler briefly, about 3 to 5 minutes. Watch closely as it broils to make sure it doesn’t overcook or burn. Garnish and serve: place the salmon on a serving dish, sprinkle with chopped fresh herbs, and serve.

Ways to Mix it Up

You can tweak this marinated salmon recipe according to your mood, the season, or what you have on-hand. Some ideas:

Grill the salmon: Cook the salmon on your grill when the weather is warmer to give an added dimension of chargrilled perfection. Swap the fish for meat: If you want to use the marinade for lamb or chicken, add a tablespoon or two of Greek yogurt to tenderize the meat.

What to Serve with Marinated Salmon

This easy salmon marinade makes for a delicious weekday family meal, with leftovers to flake into salads for lunch, or cooked as a centerpiece for a fancy dinner party. For a healthy and satisfying meal, serve with a hearty salad such as 10-Minute Turkish White Bean Salad (Piyaz) or Quinoa Salad. Alternatively, it pairs excellently with Boiled Potatoes with Fresh Herbs and Best Grilled Vegetables if you want a meat and two veg-style dinner.

How to Store and Reheat Marinated Salmon

Refrigerate leftovers in an airtight container for up to 2 days. Enjoy the marinated salmon hot or cold—it’s delicious flaked into a salad, like this Bell Pepper Salad. To reheat salmon without drying it out, heat in a microwave or cover with foil and place in a medium oven for about 10 minutes. Browse all Mediterranean recipes.