Yogurt & spice roasted salmon from Simply: Easy Everyday Dishes from the Bestselling Author of Persiana (page 62) by Sabrina Ghayour

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Accompaniments: Baked sweet potato, za'atar & garlic chips; Spiced turmeric mashed potatoes with coriander; Spring onion salad with sesame & pul biber; Spinach & yogurt with walnuts (Maast-o-esfenaj); Cauliflower & asparagus black rice salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Schooffiecooks on March 31, 2026

    Just made the roasted paprika yogurt dip.

  • julie_o94mq6 on March 23, 2026

    I love Greek yogurt as a marinade ingredient! The rose harissa was not too spicy, just flavorful enough! Made the recipe as is and was delicious! Will make in the regular, browned up nicely and was tasty!

  • catmummery on September 27, 2025

    super easy, super delicious - did exactly what the recipe said and got beautifully charred salmon chunks - had with kachumber and rice and yoghurt - such a lovely supper.

  • Beth891 on April 14, 2024

    Delicious! I added a tsp of honey to the marinade and I used about a TSP of powdered garlic rather than garlic granules. Otherwise followed the recipe and it was so good, I would definitely make again.

  • Lepa on March 28, 2023

    This salmon was pretty good, especially with a warmed up pita, tomatoes, onions, cilantro, cucumbers and yogurt. Easy and satisfying.

  • Astrid5555 on January 11, 2022

    So delicious, did not get the charring either, but probably because I chickened out and did not used the highest possible heat setting on my oven (300C or 570F). Family asked that I make salmon only that way from now on.

  • TrishaCP on November 10, 2021

    I really enjoyed the spices in this salmon recipe. It did need more salt. I marinated this for about 30 minutes (waiting for other parts of my meal to be wrapped up). I have also never cooked salmon like this. It did stay very moist, but I didn't get the described charring. I left the skin on my salmon and didn't have a problem with it that way.

  • Pamsy on November 09, 2021

    I left the salmon in the marinade for 6 hours for the flavours to develop. Used natural yogurt rather than Greek, as I find Greek too thick for marinades. Loved how quickly it roasted. I think you could use any thick, meaty, white fish. Served with avocado, tomato, and red onion salsa, with baby roast potatoes. Tasty and different and will certainly make again.

  • FJT on April 30, 2021

    I was hoping the marinade would disguise the salmon enough that my husband wouldn't mind eating it more often but, whilst he didn't complain, this recipe didn't quite achieve that goal. I really enjoyed it though and will make it again.

  • Jane on December 14, 2020

    I hadn’t ever cooked salmon like this before - a tandoori-type marinade then a quick roast in a very hot oven. I served it with the Cauliflower & asparagus black rice salad on p.174. A lovely dinner.

  • shewolffe on December 05, 2020

    I absolutely love this quick salmon recipe and in fact have made a chicken version recently (not quite as good as the salmon). The level of spice and heat and zing of citrus is perfect.

  • BeckyLeJ on November 18, 2020

    Quick and easy, but I thought it needed a little more salt. Or maybe a little more time in the marinade before baking.

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