This Samake Harra recipe pairs baked salmon with a warm Lebanese tahini sauce flavored with onion, garlic, cilantro, lemon and cayenne. The sauce is creamy, tangy and gently spicy, and the finished fish is topped with toasted nuts for extra texture.

Ingredients

For the fish

• 500 g (about 1.1 lb) salmon fillet, or another fish fillet
• 1 tbsp (15 ml) extra-virgin olive oil
• 1/3 tsp salt
• 1/3 tsp ground cumin
• 1/8 to 1/4 tsp black pepper

For the tahini sauce

• 1 1/2 tbsp (about 22 ml) extra-virgin olive oil
• 45 g finely chopped onion, about 1/3 cup
• 3 garlic cloves, minced
• 1/3 tsp salt, for the onion and garlic mixture
• 2/3 bunch fresh cilantro, finely chopped, about 20 g (2/3 oz)
• 80 ml (1/3 cup) tahini
• 120 ml (1/2 cup) freshly squeezed lemon juice
• 80 ml (1/3 cup) water, plus more if needed
• 1/3 tsp salt, for the tahini sauce
• 1/8 to 1/4 tsp cayenne pepper, or to taste
• 15–20 g toasted slivered almonds, about 2 tbsp, or toasted pine nuts

Instructions

Prepare the sauce base

Heat 1 1/2 tbsp (about 22 ml) extra-virgin olive oil in a pan over medium heat. Add the finely chopped onion and cook until softened and golden.

Add the minced garlic and 1/3 tsp salt. Cook for about 1 minute, just until the garlic becomes fragrant.

Add the chopped cilantro and stir for another minute. Turn off the heat and set the mixture aside.

Prepare and bake the fish

Preheat the oven to 180°C / 350°F.

Place the fish fillet on a parchment-lined baking tray. In a small bowl, mix the salt, cumin and black pepper, then sprinkle the seasoning evenly over the fish. Drizzle with the olive oil and gently rub the oil and spices over the surface.

Bake on the middle rack for about 15 minutes, or until the fish is cooked through and flakes easily with a fork. The exact time will depend on the thickness of the fillet.

Make the tahini sauce

While the fish is baking, combine the tahini and lemon juice in a bowl. The mixture may thicken or look slightly stiff at first; keep mixing until it becomes smooth.

Add the water gradually and continue mixing until the sauce becomes creamy and pourable.

Season with 1/3 tsp salt and the cayenne pepper. Taste and adjust with more salt, cayenne, lemon juice or water if needed.

Warm and finish the sauce

About 5 minutes before the fish is ready, return the onion, garlic and cilantro mixture to the stove over medium-low heat. Add the tahini mixture and stir well to combine.

Keep stirring until the sauce begins to bubble gently. Reduce the heat and simmer for about 1 minute, then turn off the heat. If the sauce becomes too thick, loosen it with a small splash of water.

Serve

Remove the fish from the oven and carefully transfer it to a serving plate. Spoon the warm tahini sauce over the fish, leaving some extra sauce on the side for serving.

Finish with the toasted slivered almonds or pine nuts and serve immediately.

Recipe notes

Choosing the fish

Salmon works well because its richness stands up to the tahini sauce, but you can use another firm fish fillet if you prefer. Adjust the baking time depending on the thickness of the fillet.

Adjusting the sauce

Tahini can thicken considerably when mixed with lemon juice. Add the water gradually until the sauce becomes smooth and pourable, then loosen it with a little more water if it thickens again while heating.

Almonds or pine nuts

Pine nuts are the more traditional topping, but toasted slivered almonds are a more affordable substitute and still add a good contrast in texture.

Learn more about Samake Harra

Want to know more about the dish itself? Explore the origins, food culture, variations and story behind Samake Harra.