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This salmon shawarma recipe comes together with bright citrus, flaky fish, a savory tomato garlic sauce, and bold shawarma seasonings. Quick and easy to prepare, it’s a 30-minute sheet pan dinner that I love for busy weeknights and meal prep!
Super versatile, this easy salmon recipe is gluten-free, dairy-free, and nut-free, making it a great option for the whole family.
Why You’ll Love This Salmon Shawarma
Chicken shawarma is one of my favorite foods ever. I would make it every week if I could! That said, I also try to incorporate variety into my meals. So, I started experimenting by using the flavors in different recipes, and this salmon shawarma was an instant hit.
It’s warm, savory, and bright, just like traditional shawarma dishes. However, rather than roasting on a spit, the salmon bakes on a sheet pan and is ready in no time.
It’s super easy to prepare with minimal equipment and zero fuss, and always looks impressive. As a result, it’s become my go-to for everything from fancy dinners to weeknight meals and is one of my favorite ways to sneak a little more fish into our diets!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Lemon: I use lemon slices as a flavor base, preventing the salmon from sticking and infusing it with a bright, citrusy taste. Then, I include lemon juice in the tomato garlic sauce for a pop of brightness that creates a cohesive flavor.
- Olive Oil: Use this in the tomato sauce and to coat the fish, helping the seasonings stick. I don’t recommend substituting a different oil, or the flavor won’t be the same!
- Tomato Paste: This forms the base of a quick tomato oil mixture, replicating the deep, savory flavor of traditional shawarma recipes without the need for a long marinade in a yogurt sauce.
- Garlic and Shallot: These add a sweet, savory taste, giving the dish extra depth.
- Salmon: You’ll need 1 ½ pounds of salmon. I prefer wild-caught salmon with the skin on, but any variety you like best will taste great.
- Shawarma Spice Blend: This is my secret to creating the best savory shawarma flavor without the need for marinating or a super long cooking time! If preferred, prepare homemade shawarma seasoning by combining black pepper, garlic powder, allspice, cinnamon, ground cloves, nutmeg, cardamom, chili powder, and dried oregano.
Where I Buy My Salmon
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make Salmon Shawarma
- Prepare the lemon base: Arrange thinly sliced lemons in a single layer on a lined baking dish.
- Make the tomato garlic paste: Next, warm olive oil over medium heat on the stovetop. Add tomato paste, minced garlic, shallot, and parsley, and cook just until fragrant and deepened in color. Be careful not to burn the garlic! Remove the pan from the heat, and stir in lemon juice. Cool at room temperature.
- Season the salmon: Arrange the salmon skin-side down over the lemon slices, and drizzle olive oil on top. Then, season the fish generously. I like to use my hands to gently rub the spices over the fish, coating the fillets evenly and helping the seasonings stick!
- Add toppings: Scatter cherry tomatoes and shallots over the salmon, and pour the cooled tomato garlic mixture on top of each salmon fillet.
- Bake: Cover the salmon with damp parchment paper. This helps lock in moisture, preventing it from drying out! Roast until the salmon flakes easily with a fork and reaches an internal temperature between 125-130°F.
- Serve: Sprinkle the salmon shawarma with fresh parsley, finish with flaky sea salt, and enjoy warm!
Kitchen Tools I Use
My Favorite Ways to Serve
My favorite way to serve my salmon shawarma is in a bowl with turmeric rice, fresh veggies, or a Greek salad, 5-minute hummus, and toppings.
It’s also delicious served in a pita with a dollop of creamy tzatziki sauce, matbucha, tahini sauce, or hummus. I add tomato cucumber salad or pickled red onions and finish with toppings like olives, feta, and fresh herbs, such as extra parsley, dill, or fresh mint. Or, for a lighter option, serve the salmon over a bed of greens for a hearty salad.
More Delicious Salmon Recipes
Salmon Shawarma
Ingredients
- 1 lemon thinly sliced
- 1/4 cup olive oil plus more for drizzling
- 1 tablespoon tomato paste
- 3 cloves garlic minced
- 1 lemon juiced
- 1 1/2 pounds salmon fillet
- 1 tablespoon extra-virgin olive oil
- 1-2 tablespoons shawarma spice blend
- 1 cup cherry tomatoes halved
- 1 large shallot thinly sliced (divided)
- 1/4 cup fresh parsley chopped (divided)
- Salt and freshly ground black pepper to taste
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet or baking dish with parchment paper.
Prepare the Lemon Base
- Arrange the thinly sliced lemon in a single layer on the prepared baking sheet. This creates a fragrant base that flavors the salmon and prevents sticking.
Make the Tomato-Garlic Paste
- In a small saucepan, heat 1/4 cup olive oil over medium-low heat. Add the tomato paste, minced garlic, half of the sliced shallot, and half of the chopped parsley. Cook gently for about 5 minutes, stirring often, until fragrant and slightly deepened in color. Avoid browning the garlic.
- Remove from heat and stir in the juice of 1 whole lemon. Allow the mixture to cool slightly before using.
Season the Salmon
- Place the salmon fillet skin-side down over the lemon slices. Drizzle with extra-virgin olive oil and season generously with shawarma spice blend, salt, and pepper. Gently rub the spices into the surface of the fish.
Add the Toppings
- Scatter the halved cherry tomatoes and remaining shallot slices over the salmon. Spoon the cooled tomato-garlic mixture evenly across the top, spreading it to coat the salmon well.
Bake
- For extra moisture, loosely cover the salmon with a sheet of damp parchment paper. Roast for 15–18 minutes, or until the salmon flakes easily with a fork and reaches your desired doneness.
Finish and Serve
- Remove from the oven and sprinkle with the remaining fresh parsley. Finish with flakey sea salt. Serve warm with turmeric rice, greek salad, hummus, matbucha, or pita.
