Spice Road Spices
Artisan Spice Merchants

The Art of Flavour


Herb Crusted Salmon with Sumac, Mustard Seed, Cumin and Lemon - Salt Free


  • Serves 4

  • 400g x Atlantic Salmon, about 4 x 100g each piece

  • Olive oil - best quality

  • 2 x Tablespoons Sumac

  • 1 x Tablespoon Cumin - freshly ground

  • 1/2 x Tablespoon Yellow Mustard seeds - freshly ground. See note

  • 1/2 x Teaspoon Black Pepper

  • Freshly squeezed lemon juice

  • To order the Spices go to Spices


In a mixing bowl add all the herbs and spices and a little olive oil to give a nice paste.

Pat dry the salmon pieces then liberally coat each piece with the paste and refrigerate for at least 30 minutes. After refrigerating allow to return to room temperature.

In a heavy based pan add olive oil and heat to just before smoking.

Then carefully place the salmon pieces, spice coated side down, press lightly and sauté for around 5 minutes. Flip over for a further 2 minutes or to your degree of doneness then add the lemon juice before serving.

Important: Essential the yellow mustard seed is ground just before serving. A mortar and pestle would work well.

Comments: The salmon is always best slightly pink in the middle.