Bell Pepper

Baked Salmon With Walnuts & Barberries

Photo by James Ransom
Author Notes

Good old salmon takes a Persian twist with a barberry-walnut topping. The unique combination of tart barberries and crunchy walnuts complements the flaky salmon very well. —Shadi Hasanzadenemati

  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 6 people
  • For the salmon
  • 6 salmon fillets, skin on
  • 1/8 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • For the barberry-walnut topping
  • 2 tablespoons extra virgin olive oil
  • 1 onion
  • 1/2 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon turmeric
  • 3/4 cup walnuts, chopped
  • 1/2 cup dried barberries
  • 3 tablespoons pomegranate molasses
In This Recipe
  1. For the salmon
  2. Preheat the oven to 350° F. Line a baking sheet with aluminum foil and coat with olive oil.
  3. Place the salmon fillets on the baking sheet and sprinkle on the salt, pepper, turmeric, and paprika.
  4. Bake the salmon fillets in the oven for 20 minutes or until they’re fully cooked.
  1. For the barberry-walnut topping
  2. Heat olive oil in a pan over medium heat and saute onion and bell pepper until the onion is golden brown.
  3. Add in minced garlic, salt, pepper, and turmeric. Cook for 5 minutes over medium low heat.
  4. Add in chopped walnuts and give it a nice stir, mix in the barberries and pomegranate molasses and cook for another 2 to 3 minutes.
  5. Top the salmon fillets with the barberry-walnut mixture and serve immediately.

See Reviews

See what other Food52ers are saying.

  • Shannon Johnson Ragland
    Shannon Johnson Ragland
  • FrugalCat
  • Shadi Hasanzadenemati
    Shadi Hasanzadenemati
  • Isabel Prosper
    Isabel Prosper
Shadi HasanzadeNemati is a food writer and recipe developer at Unicorns in the Kitchen. She loves a good tahdig and her favorite spice is saffron.