Assyrian Barbecued Salmon

James Carrier

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.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 468
  • Calories from fat: 60%
  • Protein: 42g
  • Fat: 31g
  • Saturated fat: 5.7g
  • Carbohydrate: 3.5g
  • Fiber: 1.1g
  • Sodium: 411mg
  • Cholesterol: 118mg


  • 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


  1. 1. In a bowl, combine garlic, lemon juice, olive oil, cardamom, cloves, and, if desired, 1/2 teaspoon salt.
  2. 2. On a plate, mix sesame seed and dill.
  3. 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. 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. 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. 6. With spatula, transfer fish to plates. Season to taste with salt and juice from lemon wedges.

Garnish with dill springs, if desired.

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