Muhammara Crusted Salmon with Tarator Sauce | CookOS

Muhammara Crusted Salmon with Tarator Sauce

Name: Muhammara Crusted Salmon with Tarator Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 (12 oz) jar roasted red peppers, drained; 3 cloves garlic; 1/4 cup walnuts, plus 2 tbsp chopped for topping; 1/4 cup breadcrumbs; 1 tbsp hot pepper paste; 2 lemons, juiced (approx. 4-5 tbsp); 3 tbsp olive oil; 2 lb salmon fillet; sweet and spicy seasoning blend, to taste; 1/2 cup tahini; 1/2 tsp garlic paste; 1/4 cup water, or as needed; salt, to taste; 2 tbsp fresh parsley, chopped

This muhammara crusted salmon pairs a savory red pepper and walnut crust with a creamy lemon-tahini tarator sauce, delivering authentic Middle Eastern flavors in a weeknight-friendly baked format.

🌍Middle Eastern 🏷️Salmon 🏷️Baked salmon 🏷️Muhammara 🏷️Tarator Roasted red pepper

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

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Ingredients

1 (12 oz) jar roasted red peppers, drained
3 cloves garlic
1/4 cup walnuts, plus 2 tbsp chopped for topping
1/4 cup breadcrumbs
1 tbsp hot pepper paste
2 lemons, juiced (approx. 4-5 tbsp)
3 tbsp olive oil
2 lb salmon fillet
sweet and spicy seasoning blend, to taste
1/2 cup tahini
1/2 tsp garlic paste
1/4 cup water, or as needed
salt, to taste
2 tbsp fresh parsley, chopped

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Instructions

1
Preheat your oven to 350°F (175°C).
2
In a food processor, combine the roasted red peppers, garlic cloves, 1/4 cup of walnuts, breadcrumbs, hot pepper paste, juice of half a lemon (about 1 tbsp), and olive oil.
3
Blend until a chunky paste forms. Set aside.
4
Place the salmon fillet on a wire rack set over a baking sheet. Season the salmon generously with your favorite sweet and spicy seasoning blend.
5
Spread the roasted red pepper paste evenly over the top of the salmon fillet.
6
Sprinkle the remaining 2 tablespoons of chopped walnuts over the paste.
7
Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily.
8
While the salmon bakes, prepare the tarator sauce. In a medium bowl, combine the tahini, the juice of 1.5 lemons (about 3-4 tbsp), and the garlic paste.
9
Slowly whisk in the water until the sauce reaches a smooth, pourable consistency. It may seize up at first, but keep whisking.
10
Season the sauce with salt to taste and stir in the chopped fresh parsley.
11
Serve the baked salmon hot, with the tarator sauce drizzled over the top.

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Tips & Notes

Pro tips

Drain the roasted red peppers thoroughly and pat dry to prevent excess moisture in the crust, which can slide off during baking.
Toast the walnuts lightly before grinding to deepen their flavor and reduce any bitterness in the muhammara.
Apply the muhammara crust evenly and press gently so it adheres; bake at 400°F until the crust is golden and salmon flakes easily.
Whisk the tarator sauce until smooth just before serving; if too thick, thin with warm water 1 tablespoon at a time.

Substitutions

Roasted red peppers → fresh roasted peppers (peel and seed fresh peppers; results in a brighter, fresher crust)
Walnuts → pine nuts or sliced almonds (milder flavor; use the same amount)
Hot pepper paste → 1/2 tsp cayenne or paprika (adjust to taste for less intensity)
Tahini → natural almond butter (tangier and nuttier; thin with extra lemon juice)

Storage & make-ahead

Store leftover salmon and sauce separately in airtight containers in the fridge for up to 3 days. Reheat salmon gently in a 300°F oven for 10 minutes; serve tarator at room temperature or warmed.

Equipment

baking sheet · food processor (for muhammara crust)

Common Questions

How do you know when the salmon is cooked through?

The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C) at the thickest part. The flesh will turn from translucent to opaque.

Can you make the muhammara crust ahead of time?

Yes. Mix the roasted red peppers, garlic, walnuts, breadcrumbs, and hot pepper paste up to 1 day ahead. Store in an airtight container in the fridge and apply to salmon just before baking.

What can I substitute for tahini in the tarator sauce?

Greek yogurt mixed with a small amount of sesame oil provides a similar creamy texture and mild nutty flavor, though it will be tangier than traditional tarator.

Can this recipe be scaled for a crowd?

Yes. Multiply all ingredients proportionally and arrange salmon fillets in a single layer on a baking sheet. Bake time may increase by 5–10 minutes depending on fillet thickness.