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Salmon Fillet
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Persian Roasted Salmon Fillets

A Journey through Persian flavour of savoury and sweet with a little heat. Our customers tell us this is their favourite fish recipe.


  • 2 tsp of olive oil
  • 2 fillets salmon
  • 2 tsp Advieh Mahi by Camelēr Spice Co.
  • Pinch of salt
  • 1 TBSP butter
  • 2 cloves of garlic (crushed)
  • 30ml of chicken or vegetable stock
  • Juice of ½ lemon
  • 1 tsp honey
  • 1 TBSP chopped parsley


  • Lemon slices or wedges for serving
  • 10g of parsley leaves roughly chopped


  1. Season salmon with 1 teaspoon of Advieh Mahi seasoning and salt and set aside. Fillets can be marinated for up to 2 hours in the fridge for maximum flavour impact.
  2. In a large pan on a medium-high heat, char the lemon slices for a few seconds on each side. Remove lemon slices or wedges and set aside for garnish.
  3. In the same pan, heat the olive oil over medium heat, Once the pan reaches temperature, add the salmon fillets, skin side down and cook until golden and crispy, about 4 minutes, then flip and cook 2 minutes more. Transfer to a plate
  4. Add butter and garlic to the pan, when butter is melted, sir in the stock, lemon juice, honey and 1 teaspoon of Advieh Mahi, parsley and another pinch of salt and bring mixture to a simmer.
  5. Reduce heat to a medium and add salmon back to the pan skin side up, nestle in the lemon slices or wedges. Simmer until sauce has reduced and salmon is cooked through. 3-4 minutes.
  6. Serve the salmon fillets immediately with the sauce, lemon slices/wedges and sprinkle with the remaining parsley.

Food Photography by Cristian Barnett Food Styling by Kate May