Green shawarma salmon

Silvena Rowe's lively marinade of fresh and dried spices makes a pretty colour contrast to juicy salmon fillets
By Silvena Rowe
Green shawarma salmon
  • Rating:
  • Serves: 6
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 4-6 hrs marinating
  • Effort: easy


  • 1 bunch coriander, chopped
  • 7 tbsp extra virgin olive oil
  • 60 ml fresh lemon juice
  • 2 garlic cloves, chopped
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • ½ tsp ground ginger
  • 6 salmon fillets, skin-on, about 170g each


1. Put the fresh coriander, olive oil, lemon juice, garlic, ground coriander, cinnamon, cardamom and ginger in a food processor and blend until smooth. Taste and season as necessary with sea salt and freshly ground black pepper. (This marinade can be made up to 1 day in advance and stored covered in the fridge.)

2. Put the salmon fillets in a non-corrosive dish and pour the marinade over them. Cover and chill for 4-6 hours.

3. Preheat the oven to 180C/160C fan/Gas 4. Heat a non-stick ovenproof frying pan and fry the salmon skin-side down for 3-4 minutes or until the skin is crisp and coloured. Turn the salmon over and transfer to the oven for 5 minutes to finish cooking. (Alternatively you can finish cooking the fish on the hob.)

Rate This Recipe