My Family Loves this Greek Salmon Recipe!

Give your weeknight dinner routine a Greek twist with this extra-easy Greek salmon recipe! This decidedly Mediterranean fish recipe proves that keeping things simple does not mean you have to sacrifice flavor. 

I needed dinner fast one night, and fish recipes are always at the top of my list when I need something quick and easy. I whipped up this salmon recipe for my family in 20 minutes, which in my book is a weeknight dinner win! To season it, I created a simple oregano-scented sauce made with lemon and garlic that infuses the fish with vibrant Greek flavors. Sweet bursts of cherry tomatoes, green onion, and dill add a freshness to make this recipe truly irresistible.

Whip up a Greek Salad while the salmon bakes, and you’ll have a healthy, colorful dinner on your table in 20 minutes or less.

Greek Salmon Recipe Ingredients

Though the flavors are decidedly Greek, this easy-baked salmon is made with pantry essentials and simple ingredients you’ll find at just about any grocery store. You’ll need:

• Though extra virgin olive oil plays a supporting role, its part is essential. Not only does it coat the fish, keeping it juicy as it roasts, it also infuses the fish with the other flavor-makers and its own unique richness.
  • READ MORE: Cooking with Olive Oil: Everything You Need to Know!
  • RECOMMENDED FOR THIS RECIPE: Go Greek with out Favorite Olive Oils from Greece!
• Dill and fresh lemon juice and zest lift the richness of the salmon. You can swap in parsley and lime in their place.
• Garlic is an essential ingredient all across the Mediterranean and Middle East, adding a boldly sweet and savory flavor. 
• Greek oregano adds an aromatic, peppery note that’s very textbook-Greek (see “Ingredient Spotlight” below for more). 
• Salmon: I prefer center cut because it’s the same size throughout, ensuring it will cook evenly. If you’re using tail pieces, just keep an eye on the timer as they may cook 2 to 3 minutes faster.
• Kosher salt and black pepper enhance the other flavors. 
• Green onion adds another layer of sweet and savory flavor. Shallots, red onions, and chives all work in its place. 
• Cherry tomatoes add bursts of sweetness and acidity. 

The Secret to Authentic Flavor: Greek Oregano

Oregano is a fragrant herb from the mint family. The fresh leaves and stems are somewhat mild-tasting, but when they’re dried, you get a stronger, more intense flavor. It’s often responsible for the earthy, peppery undertones and savory scent that defines Greek cuisine.

There are several types of oregano, with Greek, Italian, and Mexican being the most well-known. Any variety can be used in this recipe, though I prefer the bold, aromatic flavor of authentic Greek oregano. Whichever you choose, aim for fresh, green leaves with a vibrant aroma rather than ones that are brown or dull.

• TRY IT: Find authentic Greek oregano at our shop.
• LEARN MORE: Oregano: Everything You Need to Know

How to Make this Easy Greek Salmon Recipe

The steps here are simple enough to memorize: Make a flavorful sauce, throw the salmon and veggies in a baking dish, cover with the sauce, and baked until cooked through. 

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F.  Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. Zest one lemon, then slice it in half and squeeze the juice into a small bowl. To the bowl, add half of the zest, 1 to 2 minced garlic cloves, 2 teaspoons Greek oregano and 3 tablespoons chopped fresh dill. Add enough olive oil to generously coat the salmon (about 1/3 cup) and whisk to combine. 
• Prep 1 pound of center-cut salmon. Pat the salmon dry and season with kosher salt and black pepper on both sides. Place in the prepared baking dish.
• Add some more flavor. Trim and chop 2 green onions and scatter on the salmon, along with 1 cup of whole cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven until the thickest part of the salmon flakes easily with a fork, 8 to 15 minutes. Sprinkle with the remaining lemon zest and dill and serve. 

Expert Tips for the Best Greek Salmon

• Pat the Fish Dry: Use a paper towel to remove excess moisture from the salmon fillets before seasoning. This helps the spices stick better to the salmon.
• Don’t Overcook: Salmon continues to cook for a few minutes after it leaves the oven. For a buttery, flaky texture, pull the salmon out when the internal temperature reaches 140°F, allowing it to rest. The carryover cooking during the rest will bring it up to the FDA-recommended food-safe temperature of 145°F.
• The “Flake” Test: As mentioned below, use a fork to gently pull at the thickest part of the fillet. If it separates easily into layers it’s done!

What Does “Flakes with a Fork” Mean, Exactly? 

You’ll often hear the phrase, “flakes with a fork” to describe fish being cooked through. If you’re asking yourself, “What in the world does that mean?” here is an easy step-by-step:

• Remove the fish from the oven. 
• Insert a metal fork into the thickest part of the fillet. This is usually near the center.
• The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction. 
• The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Ways to Mix it Up

You can absolutely use this easy Greek salmon as a base to tweak according to what you have on hand or what you’re feeling that day. You’ll never get bored! Here are 4 ideas:

• Seasoning: Lemon and garlic get along with just about everything. Try Italian Seasoning or your favorite spice blend, like za’atar. 
• Herbs: Any tender green herbs, like parsley or mint.
• Veggies: Any quick-cooking veggies, like red onions, zucchini, and bell peppers.
• Fish: Any flaky fish, like cod or trout (adjust the cooking time according to the thickness of the fillet).

What to Serve with Greek Salmon

Though this salmon’s flavors lean Greek, it’s a versatile protein that pairs well with just about any salad and grain.

• A fresh Greek Salad made with tomatoes, pepper, feta, and cucumber is a delicious (and obvious) choice! The same goes for the Greek lettuce salad called Maroulosalata.
• You can happily stop there, but I like to round things out with a grain. Greek Lemon Rice and Spanakorizo (Greek Spinach Rice) are some of my family’s favorite starchy sides.
• Wrap things up with an Ouzo and mint drink to keep the Greek theme going!

More Salmon Recipes

• Lemon Dill Samon
• Air Fryer Salmon Bites
• Baked Dijon Salmon
• Pomegranate Molasses Glazed Salmon

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Greek Salmon

This no-fail salmon recipe delivers on flavor without the fuss. Feel free to swap in whatever tender green herbs you have on hand (like parsley or cilantro). Serve with Greek salad and your favorite grain.

Course Entree, Fish

Cuisine Greek

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 181.4kcal

Author Suzy Karadsheh

Ingredients

• Extra virgin olive oil
• 1 lemon, zested and juiced
• 1 to 2 garlic cloves, minced
• 2 teaspoons Greek oregano
• 3 tablespoons chopped fresh dill, plus more for garnish
• 1 pound center cut salmon fillet
• Kosher salt
• Black pepper
• 2 green onions, trimmed and chopped (both white and green parts)
• 1 cup cherry tomatoes

Instructions

• Get ready. Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a baking dish that’s large enough to hold the salmon.
• Make a Greek-style sauce. In a small bowl, whisk together the lemon juice, half of the zest, garlic, oregano, dill, and enough olive oil to generously coat the salmon (about 1/3 cup).
• Prep the salmon. Pat the salmon dry and season with salt and pepper on both sides. Place in the prepared baking dish and scatter on the green onions and cherry tomatoes. Spoon the Greek sauce over everything.
• Roast the salmon. Bake in the heated oven for about 10-minutes, or until the internal temperature reaches 140°. Carryover cooking will bring it up to 145°F. When ready it should flake easily wtih a fork. Sprinkle with the remaining lemon zest and dill and serve.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• To test for doneness:
  • Remove the fish from the oven.
  • Insert a metal fork into the thickest part of the fillet. This is usually near the center.
  • The fish will have “flakes,” almost like a biscuit, that run in one direction. Pull in the opposite direction.
  • The fish should easily give in to your fork pulling it that way. If just the very top opens but the middle stays stubbornly stuck together, it means it’s not cooked through. The middle part will also look pink. Put it back in the oven until it flakes! 

Nutrition

Calories: 181.4kcal | Carbohydrates: 5.4g | Protein: 23.4g | Fat: 7.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 2.4g | Cholesterol: 62.4mg | Sodium: 56.1mg | Potassium: 708.5mg | Fiber: 1.6g | Sugar: 1.8g | Vitamin A: 333.5IU | Vitamin C: 24.4mg | Calcium: 47mg | Iron: 1.8mg

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Why This is the Only Salmon Salad Recipe I Make!

Most salmon salad recipes I have come across lack texture and are drowning in mayonnaise. I’ll just come out and confess this right now, I do not like the taste of mayo! Still, l want to enjoy a little creaminess. Enter Greek yogurt! 

For my no-mayo salmon salad recipe, I combine Greek yogurt with Dijon mustard, lemon juice, and a generous drizzle of olive oil to get a creamy salmon salad dressing with a nice zing to it! So much flavor and just the right amount of indulgence.

I then layer the flavors with texture from crunchy veggies like carrots, celery, and green onions. Capers bring a subtle brininess, and a handful of parsley adds color and freshness. When I served this to my family, my husband Saba blurted out, “I am not sure I ever tasted a salmon salad like this one! What’s in it?” He’s not much for flattery, so I knew this healthy salmon salad was a winner. 

If you love my salmon salad, try my Mediterranean Tuna Salad or Chickpea Salad.

Pro-Tip for Making Salmon Salad

You know when you buy a large salmon filet, and you know that if you bake the whole thing, you will inevitably end up with an overcooked tail by the time the center cut is at medium temp?

• Here is what you do: Cut the skinnier tail part off and save it in the freezer for this salmon salad! You won’t be disappointed.

Salmon Salad Recipe Ingredients

For the Salmon Salad 

• Salmon filet: I used the tail end, but like with our Salmon Caesar Salad you can use any cut you like.
• Vegetables: Green onions (aka scallions) add sweet and savory depth of flavor. You can substitute with another mild allium like chives, shallot, or red onion. Celery and carrot add crunch and a refreshing quality. You can substitute with green bell pepper if you’d like. 
• Capers add a briny quality to balance the richness of the fish. Other pickles will work, like pickled red onions or chopped cornichons. 
• Parsley adds a crucial freshness. I wouldn’t try to substitute with dried herbs, but other tender green herbs would work, like dill or cilantro. 
• Kosher salt and black pepper enhance the flavor. 

For the Dressing

• Greek yogurt adds tang, creaminess, and a nice protein boost. It’s the same trick I use to make a creamy Chicken and Chickpea Salad without the mayo.  
• Dijon mustard adds a punchy peppery quality. Stone-ground or smooth both work, depending on your preference. 
• Fresh lemon juice lifts the flavor, but lime just works in its place. 
• Extra virgin olive oil ties the dressing together and adds a lot of flavor. I love our peppery Spanish Hojiblanca for a bolder approach, or our smooth Italian Nocellara for a more delicate oil. 
• Ground coriander adds a warming aromatic quality. Cumin works as a substitute (or stock up at our shop). 
• Sumac adds a bright, tart layer of flavor. You can leave it off, use lemon zest as a substitute, or stock up at our online shop. 
• Urfa Biber adds a layer of mild yet complex heat.

How to Make this Salmon Salad Recipe 

The salmon is baked in this recipe, so it’s extra easy to make and virtually impossible to mess up. Here are the steps: 

• Get ready. Set a rack near the center of your oven and preheat to 400°F. Lightly oil a baking dish large enough to hold the salmon in one layer.
• Prepare the salmon. Season the salmon (10 ounces) with salt and pepper on both sides and place on the prepared baking dish.
• Bake the salmon. Bake on the center rack of the heated oven for 8 to 12 minutes, depending on the thickness. It should turn opaque pink and easily flake with your fork. 
• Make the dressing. In a medium mixing bowl, whisk together 2 tablespoons Greek yogurt, 2 teaspoons Dijon mustard, and the juice of 1 lemon. While whisking, drizzle in about 1/4 cup of extra-virgin olive oil. Add 1/2 teaspoon each of coriander, sumac, and Urfa biber. Season with salt and pepper to taste. Whisk, taste, and adjust seasoning to your liking.  
• Make the salad. Flake the salmon with your fork and add it to the bowl with the dressing. Add 2-3 trimmed and chopped green onions, 2 chopped celery stalks, 1 chopped carrot, 2 tablespoons capers, and 1/2 cup chopped fresh parsley. Gently mix until well combined. 
• Chill and serve. Set in your refrigerator for a few minutes to chill, then serve (see serving suggestions below). Leftovers will keep for up to a day in the fridge in a tightly sealed container. 

Salmon Salad FAQs

What is the best cut of salmon for salad

I try to make the most of everything I buy and let nothing go to waste. I cook salmon a lot in my house and often buy whole filets because it’s more affordable, but the tail end is thinner than the center. So I remove the thinner tail end and freeze it to cook at a later date and make this salad.

What temperature should salmon be cooked to?

The USDA recommends cooking salmon to 145°F, but I like to pull my salmon out when it reaches 140°F, then let it rest for about 5 to 10 minutes. During the rest time, the “carry over cooking” will bring the salmon up to 145°F.

What are the best substitutes for Urfa Biber and Sumac?

If you don’t have Urfa Biber, Aleppo pepper or standard red chili flakes are the best substitute, but keep in mind these will be hotter, and they lack the smokiness that Urfa Biber contributes to the recipe.

For Sumac, the best replacement is 1 teaspoon of lemon juice.

• Both of these spices add that little something extra to this recipe, but if push comes to shove you can leave them off. However, if you’re ready to level up your flavor game, they are worth exploring.

How to make salmon salad creamy without mayo?

It’s no secret to anyone that I’m not a fan of mayo. I replace it with Greek yogurt or labneh any chance I get. Yogurt has probiotics, is high in protein, and lower in calories. Plus, I like that refreshing tanginess it brings to recipes. In this recipe, I use a combination of Greek yogurt, Dijon mustard, and extra virgin olive oil to create a zesty flavor-packed dressing.

What to Serve with Salmon Salad

This salmon salad recipe can take many different paths. Here are some ideas:

• Stuff it in your favorite flatbread, like Homemade Pita.
• Pile it on toasted slices of homemade baguette.
• For a low-carb, gluten-free option, serve it in lettuce wraps or cups (I like butter lettuce.)
• As an appetizer with pita chips or crostini (it will serve up to 8 people this way.)

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Salmon Salad with Fresh Vegetables, Parsley, and Capers

This easy salmon salad recipe swaps mayo for tangy Greek yogurt and Mediterranean flavor-makers like capers, spices, and fresh herbs. Serve on crostini as an appetizer or with lettuce cups for a healthy gluten-free dinner.

Course Entree/Salad

Cuisine American/Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 to 8, as an appetizer, 4 as a main

Calories 160.4kcal

Author Suzy Karadsheh

Ingredients

For the Salmon Salad

• 10 ounces salmon filet (I used the tail end, but you can use any cut you like)
• Kosher salt
• Black pepper
• Extra virgin olive oil
• 2 to 3 green onions, trimmed and chopped (both white and green parts)
• 2 celery stalks, chopped
• 1 medium carrot, chopped
• 2 tablespoons capers, drained
• 1/2 cup chopped fresh parsley

For the Dressing

• 2 tablespoons Greek yogurt
• 2 teaspoons Dijon mustard
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon sumac (optional, or substitute lemon zest)
• 1/2 teaspoon Urfa biber (optional, or substitute red pepper flakes)
• Kosher salt
• Black pepper

Serving Suggestions

• Over toast toasted baguette, or crostini
• Lettuce wraps or cups I like butter lettuce

Instructions

• Get ready. Set a rack near the center of your oven and preheat to 400°F. Lightly oil a baking dish large enough to hold the salmon in one layer.
• Bake the salmon. Season the salmon with salt and pepper on both sides and place on the prepared baking dish. Bake on the center rack of the heated oven anywhere from 8 to 12 minutes, depending on the thickness. It should turn opaque pink and easily flake with your fork.
• Make the dressing. In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice. While whisking, drizzle in the olive oil. Season with coriander, sumac, Urfa biber, and salt and pepper to taste. Whisk. Taste and adjust seasoning to your liking.
• Make the salad. Flake the salmon with your fork and add it to the bowl with the dressing. Add the green onions, celery, carrot, capers, and fresh parsley. Gently mix until well combined.
• Chill and serve. Set in your refrigerator for a few minutes to chill, then serve (see serving suggestions). Leftovers will keep for up to day in the fridge in a tightly sealed container.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, coriander, sumac, and Urfa biber used in this recipe.
• The sumac and Urfa biber are optional, and the recipe will work without them. But if you make the effort to use them, you will love the nuance they add!
• What temperature to cook salmon? The USDA recommends fish be served when it’s internal temp reaches 145°F, but I like to take it out of the oven around 140°F because it will continue to cook as it rests. If you don’t have a thermometer, stick your fork in the thickest part of the fish and pull backwards. It should easily flake without showing resistance. 

Nutrition

Calories: 160.4kcal | Carbohydrates: 2.2g | Protein: 10.4g | Fat: 12.3g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 7.6g | Cholesterol: 26.3mg | Sodium: 126.8mg | Potassium: 313.6mg | Fiber: 0.8g | Sugar: 0.9g | Vitamin A: 2192.4IU | Vitamin C: 8.8mg | Calcium: 28.9mg | Iron: 0.9mg

Urfa Biber

Smoky with a deep wine-like flavor and a subtle kick. Stock up on this unique Turkish spice at our shop.

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A One-Bowl, No-Cook Easy Mediterranean Meal

While two of the main ingredients for this Tuna White Bean Salad are canned, the addition of juicy cherry tomatoes, red onions, and piles of fresh basil and parsley amps up the freshness factor. And unlike the familiar mayo-heavy tuna salads, my recipe is Mediterranean Diet-friendly and dressed with a bright, lemony vinaigrette made with heart-healthy extra-virgin olive oil.

Of course, you are welcome to pile it on bread, Focaccia, or stuff it in a Pita, but I prefer eating it on top of a handful of baby spinach or peppery arugula. There’s no need to dress the greens, as the vinaigrette from the tuna salad is dripping with flavor. If guests show up unexpectedly, serve it on garlic-rubbed toasts and call it an appetizer!

This white bean and tuna salad is even better made the day before, as the longer it sits, the more the beans and tuna absorb the delicious lemony dressing. If there are any leftovers, scoop them up with some whole-grain crackers, or just eat straight out of the fridge with a fork! 

Tuna and White Bean Salad Ingredients

• Lemon juice: The richness of tuna and cannellini bean salad cries out for lemon juice! The acidic flavor brightens and brings out the flavor of both the fish and the beans.
• Extra virgin olive oil: It’s important to use a high-quality extra-virgin olive oil to make the vinaigrette for this salad as tasty as can be–head over to our shop to stock up.
• Garlic and red onion: Fresh garlic adds a pungent flavor to the vinaigrette, and crunchy red onions give the salad lovely color.
• Seasonings: Kosher salt and Aleppo pepper draw out the flavor of the beans and tuna. I prefer Aleppo pepper to red pepper flakes because it’s less spicy and its fruity flavor that pairs well with the cherry tomatoes. To learn more, read: What Is Aleppo Pepper and How to Use It.
• Cannellini beans: Large, white cannellini beans provide a creamy counterpoint to the tuna, and make the salad a satisfying meal.
• Cherry or grape tomatoes: Acidic yet sweet, tomatoes add color and texture to this salad.
•  Fresh herbs: Parsley and basil punch up the fresh, herbal flavor of the salad.
• Castelvetrano olives: Buttery and tender, these mild-flavored Sicilian olives go particularly well with canned fish.
• Water-packed canned tuna: The authentic Italian recipe would call for tuna packed in olive oil, but I prefer to use the water-packed variety and add my own olive oil. If you have a favorite oil-packed tuna go ahead and use it.
• Baby spinach: Provides leafy goodness and stands up to the strong flavors of the tuna and lemony dressing. 

How to Make Tuna White Bean Salad 

Made in one bowl, this salad requires only about 15 minutes or less, making it the perfect no-cook meal for a hot day.

• Make the dressing: In a large bowl, whisk together 1/4 cup lemon juice, two minced garlic cloves, and 1/4 cup extra virgin olive oil. Season with salt to taste and 1/2 teaspoon Aleppo pepper. 
• Combine salad ingredients: Add a can of drained and rinsed cannellini beans, 3/4 cup quartered cherry tomatoes, 1/2 sliced small red onion, 1/4 cup chopped parsley, and 1/4 cup slivered Castelvetrano olives. Stir to coat with the dressing, then gently fold in one can of drained water-packed tuna and 1/2 cup sliced basil leaves. 
• Serve, or store for later: Taste for seasoning, and add more salt and Aleppo pepper if desired. Divide two ounces of baby spinach (or your favorite green) among four plates and spoon the salad on top. 

Swaps and Substitutions 

There are lots of ways to add your own spin to this salad, or just use up pantry ingredients you have on hand. Here’s how:

• Add steamed, sliced green beans in place of the tomatoes. 
• Use canned chickpeas, navy beans, or butter beans instead of cannellini beans. 
• Swap scallions for red onion. 
• For a sharper, more acidic dressing: Use a tablespoon of red or white wine vinegar instead of lemon juice. 
• Try another variety of olive or use capers: While I love the buttery flavor of Castelvetrano olives, salty, black oil-cured olives or Kalamatas are both flavorful additions. Capers are also a traditional partner with tuna.

Tips for The Best Tuna White Bean Salad

To take this quick and easy recipe from good to restaurant-worthy, keep these expert tips in mind.

• Choose High-Quality Tuna: Because the olive oil used to pack tuna isn’t always the best quality, I prefer using water-packed tuna and adding my own high-quality extra-virgin olive oil. That way, I control both the flavor and the amount of oil. I try to use wild-caught Yellowfin whenever possible (look for the dolphin-safe label).
• Meal Prep Like a Pro: If you’re making this for work lunches, store the tuna and bean mixture in one container and add the basil and tomatoes when you’re ready to enjoy it. This prevents the tomatoes from getting mealy and the basil from turning brown.
• Rinse Your Beans Well: Be sure to rinse the canned beans until the water runs clear. This removes the “canned” metallic taste and excess sodium, leaving you with a clean, creamy canvas for your herbs and olives.

What to Serve with Tuna White Bean Salad

Served over baby spinach or other greens, this tuna cannellini bean salad makes a satisfying stand-alone lunch. For a quick weeknight dinner, pair it with a bowl of Roasted Carrot Soup, flavored with warming spices like allspice and ginger, and a handful of Easy Homemade Pita Chips, dusted with za’atar. 

Even though there’s no mayo binding the ingredients together, this tuna salad is still great in a sandwich as long as you choose a bread that doesn’t give it a chance to spill out! Try it stuffed in our Easy Homemade Pita Bread, or wrap it in chewy Lavash, a traditional Middle Eastern flatbread that is easy to make at home.

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Tuna White Bean Salad with Spinach, Olives, and Basil

This is my go-to salad in the summer, something you can always throw together for an easy but satisfying meal.

Course Entree/Salad

Cuisine Italian

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 187.2kcal

Author Abigail Chipley

Ingredients

For the Dressing

• 1/4 cup fresh lemon juice
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon Aleppo pepper
• Kosher salt

For the Salad

• 1 (15 ounce) can cannellini beans, rinsed and drained
• 3/4 cup cherry tomatoes, quartered
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh parsley, coarsely chopped
• 1/4 cup green olives (such as Castelvetrano), pitted and slivered
• 1 (5 ounce) water-packed tuna (see note), drained and broken into large pieces
• 1/2 cup fresh basil leaves, thinly sliced
• 2 ounces (about 4 cups) baby spinach, for serving (optional, or swap in arugula or scoop into Pita Bread)

Instructions

• Make the dressing: In a large mixing bowl, whisk together the lemon juice, garlic, olive oil, Aleppo pepper, and a pinch of salt.
• Mix: To the bowl with the dressing, add the cannellini beans, cherry tomatoes, red onion, parsley, and olives. Stir to coat with dressing, then gently fold in the tuna and basil, being careful not to break up the tuna too much. Taste for seasoning and add more salt, Aleppo pepper, and lemon juice if desired.
• Finish and serve: Divide the spinach among four plates and top with the tuna salad. Serve immediately or refrigerate for up to 2 hours.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, olives, and Aleppo pepper used in this recipe.
• For longer storage: Leave out the tomatoes and basil and refrigerate overnight. Stir in the tomatoes and basil just before serving.
• Best tuna for this recipe: Because the olive oil used to pack tuna isn’t always the best quality, I prefer using water-packed tuna and adding my own high-quality extra-virgin olive oil. That way, I control both the flavor and the amount of oil. I try to use wild-caught Yellowfin whenever possible (look for the dolphin-safe label).
• A Note on Tuna Safety: Chunk light tuna, which comes from the smaller skipjack or yellowfin species, has less mercury than albacore. The FDA/EPA advises that women who are or might become pregnant, nursing mothers, and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe. (Talk to your healthcare provider if you have concerns about eating canned tuna.)

Nutrition

Calories: 187.2kcal | Carbohydrates: 5.6g | Protein: 8.2g | Fat: 15.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 10.9g | Cholesterol: 12.8mg | Sodium: 233.2mg | Potassium: 304.3mg | Fiber: 1.5g | Sugar: 1.9g | Vitamin A: 2384.6IU | Vitamin C: 28.3mg | Calcium: 51.5mg | Iron: 2mg

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My Childhood Favorite Crispy Fish Sandwich

Many people are familiar with a classic fish sandwich on a toasted bun with tartar sauce, but there is more than one way to make a fish sandwich! Life is short! Break out of your crispy fish rut and try the Egyptian version I grew up with.

This extra crispy fish sandwich recipe is inspired by a fried fish from my childhood, which we call Samak Makli. My mom made many variations, often frying whole fish. But this recipe works just as well with fish fillets, which are easier to serve in a pita pocket with a drizzle of garlicky tahini sauce instead of tartar sauce and a colorful mix of fresh, roasted, and pickled vegetables.  

The fragrant combination of cumin, coriander, paprika, and a dash of hot pepper flakes is as essential as the lemon juice. Give the fish a few minutes in the fridge to marinate while you prepare the fixings. From there, I fry it until it’s flaky, crispy, and tender all at the same time! 

Loaded with flavor, color, and texture, this crispy fried fish sandwich is on a whole other level of satisfying and delicious. Serve with pickles and tart Karkade (Hibiscus Tea) on the side.

How to Make an Egyptian-Style Fried Fish Sandwich

The fish fries quickly, so you’ll want to get all of your fixings ready before you start heating the oil. Here’s how to do it: 

Make the Roasted Eggplant Rounds (optional, up to 1 day in advance)

• Sweat the eggplant. If you’re serving with the roasted eggplant, slice a large eggplant into ¾-inch to 1-inch rounds. Sprinkle both sides of the slices with salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to “sweat.” 
• Get ready to roast: Arrange a rack in the middle of your oven and preheat to 400°F.
• Roast the eggplant. Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Discard the paper towels, then lightly oil the baking sheet and arrange eggplant slices on top, making sure to space them out well. Roast in a heated oven for 20 minutes, then flip and roast until the eggplant is golden brown all over, 10 to 15 minutes more. Use immediately, or store in an airtight container in your refrigerator, allowing the eggplant to come to room temperature before serving. 
• Season the fish. Pat a 1 1/2 pounds fish fillet dry, then slice it into 4 to 6 portions and place it in a shallow dish. In a small bowl, combine the 1 teaspoon coriander, cumin, paprika, and 1/2 teaspoon Aleppo pepper or red pepper flakes. Add a generous dash of salt and pepper. Mix well, then sprinkle the fish evenly with the spices. Add 3 minced garlic cloves, then use your hands to rub in the spices and garlic. Squeeze the juice from two lemons over the fish, then refrigerate while you prepare the fixings and warm the oil (about 10 to 20 minutes). 
• Get your fixings ready. Prepare the tahini sauce according to this recipe. Thinly slice 2 to 3 Persian cucumbers and 1 large tomato. If you’re serving with olives, smash them with the side of your knife and remove their pits (if necessary). Cut any pickles into sandwich-size pieces.
• Dredge the fish. In a shallow dish, combine 1 cup flour, 1/2 cup cornstarch, and 1 teaspoon baking soda. Mix well, then remove the fish from the fridge and coat each fillet on both sides with the flour mixture. Shake gently to get rid of excess flour. 
• Fry the fish. Line a large plate with paper towels and set near your stove. In a medium nonstick skillet, add enough oil to cover the bottom of the skillet by about 2-inches. Heat the oil over medium heat until it begins to bubble, then gently arrange the fish in the skillet. The oil may not cover the fish fully, and that is okay, but if your skillet is too small to fit all the fish do this in batches, replenishing the oil as necessary. Cook on one side until golden brown, about 3 minutes, then use a spatula to carefully flip the fish. Cook on the other side until crispy and golden brown, 3 to 4 minutes more.  
• Drain. Use the spatula to transfer the fish to the paper towel-lined plate. Hit it with lemon juice from the remaining lemon immediately.
• Layer and dig in! To finish up this fried fish sandwich recipe, open up the pita pockets and spread a bit of the tahini sauce on one side of the pita. Add the tomatoes, cucumber, a handful of arugula, some pickles, and a couple of roasted eggplant slices, if using. Add the fish and finish with more tahini sauce. Serve immediately, with extra olives and/or pickles on the side for snacking between bites!

Expert Tips for the Best Fried Fish

What’s the best fish to use?

• For the best results, use a firm white fish that won’t fall apart during frying. Cod and Haddock are the gold standard because they have a mild flavor that pairs perfectly with bold spices.

How do you keep a fish sandwich crispy?

• The secret to a “shatter-crisp” crust is a combination of cornstarch and baking soda in the dredge. Cornstarch prevents gluten development (which can make breading chewy), while baking soda makes tiny carbon dioxide bubbles that keep the coating light and airy. Always fry in small batches to keep the oil temperature from dropping.

What is the internal temperature for fried fish?

• Fried fish is perfectly cooked when it reaches an internal temperature of 145°F (63°C). Using a meat thermometer ensures you don’t overcook the fillet.

Why use Tahini instead of Tartar sauce?

• While traditional American fish sandwiches use mayo-based tartar sauce, Tahini sauce offers a zesty, nuttier, and dairy-free alternative. It provides the necessary acidity to cut through the richness of the fried fish without feeling heavy, which is a hallmark of Mediterranean and Egyptian cooking.

Can I make this fish sandwich ahead of time?

• Fried fish is best enjoyed immediately for maximum crunch. However, you can prepare the roasted eggplant and Tahini sauce up to 24 hours in advance. If you have leftovers, reheat the fish in an air fryer at 350°F for 3-5 minutes to restore the crispiness.

What to Serve with Fish Sandwiches

If you’ve had fried fish before, you may have noticed its rich and savory nature needs a lot of acidity for balance. In the US that often looks like coleslaw, or in Britain, malt vinegar. For Egyptians, we like to add a lot of flavor to the fish with spices, then layer on loads of fresh veggies, lemon juice, and pickles. The result is balanced and delicious. I know you’ll love it!

In the Mediterranean, crispy fish sandwiches are often served with a very tart drink that acts as a palate cleanser of sorts for the richness of the fried fish—even pickle juice in some cases! Here are a few of my favorite pairings.

• Roasted eggplant rounds (optional): Adds a velvety texture and rich Mediterranean flavor. To make it, you’ll need 1 large eggplant, extra virgin olive oil, and kosher salt.
• Tahini sauce adds a delicious, creamy, garlicky flavor. To make it, you’ll need garlic, salt, tahini paste (stock up at our shop), lime or lemon juice, and parsley. 
• Tomato, cucumbers, and arugula add freshness. Look for Persian cucumbers, which are sweeter with tender skin. If you have a standard slicing cucumber, peel off the skin before slicing. 
• Pita bread has the perfect pocket for holding the sandwich together. Use Homemade Pita Bread or a high-quality store-bought variety. 
• Olives and/or pickles add a briny flavor. Use any variety you like, like pickled turnips, cucumbers, or red onions. 

Ways to Mix it Up

You can serve this fish sandwich recipe in many different ways. Here are some ideas:

• Make it spicy: Spread a layer of harissa sauce onto the pita (homemade or from our shop). 
• Grill the fish: Skip the dredge and grill the fish instead for a summery meal. Use this grilled cod recipe as a guide.
• Make it a bowl: Skip the pita and serve with lemon rice (or quinoa for gluten-free), Mediterranean tomato and cucumber salad, tahini sauce, and fried or roasted eggplant. 

Print

Egyptian Fried Fish Sandwich

This crispy fish sandwich recipe is inspired by Samak Makli, a much loved fried fish my childhood. This twist makes it a bit easier with spiced and citrus-marinated fish fillets, which get just as crispy, delicious, and loaded with flavor. The caramelized eggplant rounds add yet another layer of flavor and texture but are very much optional–and feel free to get ahead by making them the day before. Serve with pickles and tart Karkade (Hibiscus Tea) on the side.

Course Entree, Lunch

Cuisine Egyptian

Diet Low Lactose

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 to 4

Calories 307.2kcal

Author Suzy Karadsheh

Ingredients

For the Roasted Eggplant Rounds (Optional)

• 1 large eggplant
• Extra virgin olive oil
• Kosher salt

For the Crispy Fish

• 11/2 pounds fish fillet, preferably cod or haddock, sliced into 4 to 6 portions
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon Aleppo pepper or red pepper flakes
• Kosher salt
• Black pepper
• 3 large garlic cloves, pressed or minced
• 3 large lemons, halved
• Oil, for frying (see note)

For the Fish Dredge

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking soda

To Serve

• Tahini sauce
• 1 large tomato
• 2 to 3 Persian cucumbers
• 2 to 3 cups baby arugula
• Pita bread, halved to make 4 to 6 pita pockets
• Olives and/or pickles

Instructions

Optional: Make the Roasted Eggplant Rounds (up to 1 day in advance)

• Sweat the eggplant. If you’re serving with the roasted eggplant, slice the eggplant into ¾-inch to 1-inch rounds. Sprinkle both sides of each slice with salt and arrange on a large tray lined with paper towels. Leave for 30 minutes to allow the eggplant to "sweat."
• Get ready to roast: Arrange a rack in the middle of your oven and preheat to 400°F.
• Roast the eggplant. Pat the eggplant slices dry and brush both sides generously with extra virgin olive oil. Discard the paper towels, then lightly oil the baking sheet and arrange eggplant slices on top, making sure to space them out well. Roast in heated oven for 20 minutes, then flip and roast until the eggplant is golden brown all over, 10 to 15 minutes more. Use immediately, or store in an airtight container in your refrigerator, allowing the eggplant to come to room temperature before serving.

Get Ready to Cook

• Season the fish. Pat the fish dry and place it in a shallow dish. In a small bowl, combine the coriander, cumin, paprika, and Aleppo pepper or red pepper flakes, and a generous dash of salt and pepper. Mix well, then sprinkle the fish evenly with the spices. Add the garlic, then use your hands to rub in the spices and garlic. Squeeze the juice from two lemons over the fish, then refrigerate while you prepare the fixings and warm the oil (about 10 to 20 minutes).
• Get your fixings ready. Prepare the tahini sauce according to this recipe. Thinly slice the cucumber and tomato. If you’re serving with olives, smash them with the side of your knife and remove their pits (if necessary.) Cut any pickles into sandwich-size pieces.

Dredge and Fry the Fish

• Dredge the fish. In a shallow dish, combine the flour, cornstarch, and baking soda. Mix well, then remove the fish from the fridge and coat each fillet on both sides with the flour mixture. Shake gently to get rid of excess flour.
• Fry the fish. Line a large plate with paper towels and set near your stove. In a medium nonstick skillet, add enough oil to cover the bottom of the skillet by about 2-inches. Heat over medium heat until the oil begins to bubble, then gently arrange the fish in the skillet. The oil may not cover the fish fully, and that is okay, but if your skillet is too small to fit all the fish do this in batches, replenishing the oil as necessary. Cook on one side until golden brown, about 3 minutes, then use a spatula to carefully flip the fish. Cook on the other side until crispy and golden brown, 3 to 4 minutes more.
• Drain. Use the spatula to transfer the fish to the paper towel-lined plate. Hit it with lemon juice from the remaining lemon immediately.

Assemble the Sandwiches

• Layer and dig in! Open up the pita pockets and spread a bit of the tahini sauce on one side of the pita. Add the tomatoes, cucumber, arugula, pickles and a couple of roasted eggplant slices, if using. Add the fish and finish with more tahini sauce. Serve immediately, with extra olives and/or pickles on the side for snacking between bites!

Video

Notes

• Estimated time does not include the optional eggplant rounds. 
• Make ahead: You can make the eggplant and tahini sauce the night before and keep them covered (separately) in your fridge. 
• Make it a bowl: Skip the pita and serve with lemon rice (or quinoa for gluten-free) Mediterranean tomato and cucumber salad, tahini sauce, and fried or roasted eggplant. 
• Yes, you can use extra virgin olive oil for frying–learn all about cooking with olive oil in our guide: Cooking With Olive Oil: Everything You Need To Know. But I understand that it’s expensive, so feel free to use a high quality neutral oil like avocado oil or sunflower oil.
• Wait for your oil to get hot! This will ensure the fish gets nice and crispy, rather than soggy. To test the temperature, add a pinch of flour to the oil. It should sizzle and bubble.
• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 307.2kcal | Carbohydrates: 48.4g | Protein: 26.3g | Fat: 1.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0.3g | Cholesterol: 48.8mg | Sodium: 333.3mg | Potassium: 899.7mg | Fiber: 6.4g | Sugar: 5.7g | Vitamin A: 641.3IU | Vitamin C: 36.3mg | Calcium: 70.4mg | Iron: 3.1mg

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