Za’atar Salmon with Chilli Garlic Butter

If there’s one salmon recipe you need to try, it’s this Za’atar Salmon with Chilli Garlic Butter. It’s bold, it’s rich, and it delivers on every level. Despite how impressive it looks when served, it’s shockingly easy to make. The za’atar gives the salmon a beautifully herby crust, while the chilli garlic butter takes it to another level. Crispy garlic mingles with nutty brown butter and a gentle heat from the pul biber. A squeeze of lemon at the end ties it all together, and honestly, it’s hard not to go back for seconds. You can watch me make it here.

Table of Contents

• Ingredient Breakdown
• Why Za’atar and Salmon Are a Perfect Match
• Making the Best Chilli Garlic Butter
• How to Nail your Za’atar Salmon
• What to Serve with this Za’atar Salmon
• Final Thoughts
• More Salmon Recipes

Ingredient Breakdown

• Salmon fillet: The star of the show. Go for a fillet with the skin on for extra flavour and moisture.
• Za’atar: This earthy, tangy blend brings a herby crust that pairs so well with salmon’s richness.
• Extra-virgin olive oil: Helps the za’atar stick to the salmon while adding a subtle fruitiness.
• Salted butter: Browning the butter adds nuttiness, making the sauce rich and indulgent.
• Garlic: When fried in butter, it turns into little golden, crispy nuggets of joy.
• Pul biber: These mild chilli flakes add warmth and a beautiful red hue without overpowering the dish.
• Lemon wedges: Essential for cutting through the butteriness and adding a pop of brightness.

Why Za’atar and Salmon Are a Perfect Match

The earthy, herbaceous notes of za’atar were made for pairing with fish like salmon. Za’atar’s sesame seeds add a subtle nuttiness, while the sumac brings a tangy brightness that cuts through salmon’s natural richness. Together, they create a balance that feels refined but approachable.

The key to making this work is to rub the za’atar generously into the salmon, letting it coat every nook and cranny. As it bakes, the za’atar crust gently toasts, intensifying its flavour and adding a delicate texture. Baking the salmon at 200°C ensures it stays moist while forming a perfectly cooked crust. When done right, the salmon flakes apart effortlessly and melts in your mouth.

Making the Best Chilli Garlic Butter

The chilli garlic butter in this Za’atar Salmon with Chilli Garlic Butter is where things get really exciting. It’s not just a sauce; it’s the kind of thing you’ll want to drizzle over everything.

Start by melting the butter and letting it bubble away. As the bubbles subside, the milk solids sink to the bottom and caramelise, creating that rich, nutty flavour we know as brown butter. Timing is key here—add the garlic just as the butter starts to brown. The heat transforms the garlic into crispy golden crumbs, which bring texture and a bold punch of flavour.

Pul biber is the final touch. It’s milder than traditional chilli flakes, with a sweet, smoky profile that works perfectly in this butter. Don’t rush this step; let the chilli infuse into the butter, turning it a vibrant red. The butter is ready when the garlic crisps and the butter takes on a deep golden hue, filling your kitchen with an irresistible aroma.

How to Nail your Za’atar Salmon

To make sure your Za’atar Salmon with Chilli Garlic Butter is flawless, keep these tips in mind:

• Use fresh, high-quality salmon: A good-quality salmon fillet will make all the difference. Look for fillets with a vibrant colour and firm texture.
• Don’t overcook the salmon: Salmon continues to cook slightly after it’s removed from the oven. Take it out when it’s just opaque and flakes easily with a fork.
• Brown butter carefully: Watch the butter closely as it browns; it can go from perfect to burnt quickly. Stir constantly to avoid scorching.
• Serve immediately: This dish is best enjoyed fresh, while the butter is warm and the garlic is crisp.

What to Serve with this Za’atar Salmon

Za’atar Salmon with Chilli Garlic Butter is a showstopper on its own, but pairing it with the right sides takes it to the next level. A bed of fluffy couscous or rice (try my Saffron Rice) is a natural choice—it soaks up every drop of that chilli garlic butter. Alternatively, roast or mashed potatoes (try my Lemon Roast Potatoes) or a crusty loaf of bread make for excellent accompaniments.

For greens, a sharp, tangy salad works wonders to cut through the richness of the dish. Think peppery rocket leaves with a lemon vinaigrette or a crisp cucumber and herb salad. If you’re in the mood for something warm, roasted asparagus or charred tenderstem broccoli add a lovely smoky note that complements the salmon beautifully.

Final Thoughts

Za’atar Salmon with Chilli Garlic Butter is the kind of recipe that ticks all the boxes. It’s quick, easy, and undeniably delicious. Whether you’re serving it for a dinner party or just want to elevate your weeknight dinner, this recipe delivers every time. The za’atar crust, the crispy garlic, the nutty butter—it’s the perfect balance of flavour and texture.

More Salmon Recipes

If you loved this Za’atar Salmon with Chilli Garlic Butter, here are some other delicious salmon recipes that you might enjoy:

• Salmon with Mango & Avocado Salsa: Oven-roasted salmon fillets served with a bright, zingy mango and avocado salsa. This healthy salmon dish is super tasty, easy to make, and perfect for a quick lunch or weeknight dinner.
• Salmon in a Turmeric Coconut Sauce: This dish features salmon fillets cooked in a rich turmeric coconut sauce, accompanied by kale and tenderstem broccoli, making it a nutritious and flavourful meal.
• Miso Salmon: Marinated in a mix of white miso paste, mirin and sugar, this salmon is roasted to perfection and served with steamed rice and vegetables.
• Garlic and Chilli Butter Salmon: This recipe feature a baked salmon side topped with a delicious garlic and chilli butter sauce, making for a flavour-packed dish.
• Olive Salsa Salmon: This dish pairs salmon with a tangy olive salsa, adding a Mediterranean twist to the meal.
• Peri Peri Salmon Tray Bake: This tray bake combines salmon with peri peri spices, baby potatoes and tenderstem broccoli for a simple yet flavourful meal.