ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Assyrian Barbecued Salmon

James Carrier
Yield Makes 4 servings
This simple salmon supper pairs well with a light tomato salad.  Middle eastern herbs like cardamom, cloves, and dill truly enhance the salmon's flavor.


  • 2 cloves garlic, minced
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • About 1/2 teaspoon salt
  • 1/4 cup sesame seed
  • 2 tablespoons minced fresh dill
  • 4 salmon steaks (each 3/4 to 1 in. thick, 2 to 2 1/3 lb. total)
  • Lemon wedges

Nutrition Information

  • calories 468
  • caloriesfromfat 60 %
  • protein 42 g
  • fat 31 g
  • satfat 5.7 g
  • carbohydrate 3.5 g
  • fiber 1.1 g
  • sodium 411 mg
  • cholesterol 118 mg

How to Make It

  1. In a bowl, combine garlic, lemon juice, olive oil, cardamom, cloves, and, if desired, 1/2 teaspoon salt.

  2. On a plate, mix sesame seed and dill.

  3. Rinse salmon steaks, drain, add to oil mixture, and turn to coat. Lift out steaks, 1 at a time, and lay each cut side in seed mixture to coat. Place in a single layer on a plate.

  4. Lightly oil a barbecue grill over a solid bed of medium coals or a gas grill on medium heat (you can hold your hand at grill level only 5 to 6 seconds). Lay fish on grill. Close lid on gas grill.

  5. Cook fish until browned on bottom, 3 to 4 minutes. Turn with a wide spatula and continue to cook until fish is opaque but still moist-looking in center of thickest part (cut to test), 4 to 6 minutes more.

  6. With spatula, transfer fish to plates. Season to taste with salt and juice from lemon wedges.

Cook's Notes

Garnish with dill springs, if desired.