Saffron Salmon is a simple, elegant, and a picturesque dish to impress! The thread-like red stigmas of saffron impart a yellow hue that can elevate any dish from boring to AMAZING! Let’s learn how to make the BEST salmon dish in the world!

What is Saffron?

Saffron originates from a flower called crocus sativus. The best saffron in the world comes from Iran, Greece, Morocco, and India. Saffron is extremely subtle and fragrant and little goes a long way. You will find Saffron in most Indian desserts and Persian cooking but especially in Persian rice. In this Saffron Salmon recipe, I used Saffron and combined it with some Indian flavors to make them pop. I am so excited to share this recipe with you all and cannot wait to hear your feedback on it.

How do I use Saffron?

Saffron has to be bloomed before we can use it and I am sharing three best ways to bloom this beauty and I will also share my favorite method:

• Method 1: Drop 10-15 threads of saffron in 4-5 cubes of ice and allow the ice to melt. This will result in a beautiful pungent red color of saffron. This method is primarily used in Persian cooking.
• Method 2: Drop 10-15 threads of saffron in hot milk and allow to bloom for 30 minutes. The result is a gorgeous sunset yellow color. This method is mainly used for Indian desserts.
• Method 3: Grind a pinch of sugar with saffron threads using a mortar and pestle. Pour boiling water on the powder and allow it to bloom for 30 minutes to an hour. This is MY favorite way to bloom saffron as I just love the perfection of this method. The sugar does something amazing to the saffron and the end result is a beautiful golden saffron color.

What is in the marinade for Saffron Salmon?

Although the star of this dish is Saffron, there are other spices that help balance out the flavor and give it a punch. One such ingredient is a middle eastern spice, Za’atar. This spice needs a whole blog of itself (I am working on it), but for the purpose of this recipe, we will keep its intro brief.

Za’atar Spice is a blend of savory dried herbs like oregano, marjoram or thyme, and earthy spices like cumin and coriander, with sesame seeds, salt and sumac which brings the tanginess to this spice blend.

I used greek yogurt, olive oil, garlic powder, onion powder, salt, black pepper, Za’atar, and saffron for the marinade. For the finishing touches, I prepared a saffron sauce using saffron liquid and heavy cream. Although this step is completely optional, it definitely makes the fish taste amazing.

This marinade takes less than 10 minutes to prepare and can be used for vegetables, chicken, and any type of fish. It refrigerates really well for up to a week so it is perfect for meal planning.

How long do I have to marinade the Saffron Salmon for?

Ideally, you should marinate the fish overnight, but if you are short on time, marinate it for at least an hour.

Where can I buy Za’atar and Saffron from?

I am sharing the links to Amazon to purchase these two spices in my “Recommended Products” section below.

How did you prepare the Saffron Salmon?

You can prepare it using your favorite way, but I baked it in the oven at 400 degrees for 15-20 minutes. This can also be pan-fried in a cast-iron skillet.

TIP:

For the perfect moist salmon, make sure to baste it with melted butter or ghee while baking. It adds an extra layer of shine and glossiness!