Suya Spiced Slow-Roasted Salmon Recipe

published Dec 17, 2021
Suya Spiced Slow Roasted Salmon Recipe

This recipe pairs the Nigerian Suya spice mix with slow roasted salmon for a delicious combination of flavors and textures.

Serves4

Prep5 minutes

Cook40 minutes to 45 minutes

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spiced salmon on parchment with fork nearby
Credit: Photo: Christopher Testani; Food Styling: Jesse Szewczyk

This recipe is a combination of two of my favorite things: suya spice and salmon. Suya is a spicy meat skewer that’s popular in Nigeria, and the seasoning on top of it is called suya spice, or yaji spice. It’s a mix of ground roasted peanuts, ginger, garlic, onion powder, cayenne, and paprika, and it’s by far my favorite spice mix. Not only does it taste delicious, but it also has such a wonderfully fragrant aroma.

When it comes to cooking something easy and hands-off for myself during the week, I typically opt for salmon, aka the perfect low-maintenance protein. Slow-roasting it makes it especially foolproof, because the lower temperature allows the salmon to retain its moisture while cooking through evenly. There’s nothing worse than a dry piece of salmon!

Credit: Photo: Christopher Testani; Food Styling: Jesse Szewczyk

When you combine slow-roasted salmon, suya spice, and a squeeze of fresh lemon juice, something truly delicious happens. The suya spice offers a big kick of heat, and it’s incredibly aromatic with a bit of sweetness from the peanuts. This contrasts beautifully with the soft, tender salmon, and then the lemon juice offers just the right amount of acidity to tie everything together.

I encourage you to play around with the suya spice and use it as a seasoning in other dishes, too. I love it as a dry rub on chicken or steak, and it tastes great mixed into scrambled eggs. While you can buy a pre-mixed blend, I encourage you to try my homemade one below, because nothing compares to the flavor of freshly made suya spice.

Suya Spiced Slow Roasted Salmon Recipe

This recipe pairs the Nigerian Suya spice mix with slow roasted salmon for a delicious combination of flavors and textures.

Prep time 5 minutes

Cook time 40 minutes to 45 minutes

Serves 4

Nutritional Info

Ingredients

For the suya spice:

  • 2 tablespoons

    dry roasted unsalted peanuts

  • 2 teaspoons

    ginger powder

  • 1 teaspoon

    onion powder

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    cayenne pepper

  • 1/2 teaspoon

    smoked paprika

  • 1/2 teaspoon

    kosher salt

For the salmon:

  • 1

    (2-pound) skin-on salmon fillet

  • 1/2 teasoon

    kosher salt

  • 3 tablespoons

    suya spice

  • 1/2

    medium lemon

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 250ºF.

  2. Make the suya spice: Place 2 tablespoons dry roasted unsalted peanuts, 2 teaspoons ground ginger, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon kosher salt in a high-powered blender or a spice grinder. Pulse on high speed for 5 seconds. Stir with a spoon to loosen up the mixture. Repeat pulsing and stirring 2 to 3 times more, until the peanuts are ground to a powder. (Don’t over-blend or the peanuts will become oily and form a paste.)

  3. Make the salmon: Line a rimmed baking sheet with parchment paper or aluminum foil. Place 1 (2-pound) side salmon skin-side down on the baking sheet and season with 1/2 teaspoon kosher salt. Sprinkle with 3 tablespoons of the suya spice.

  4. Roast until the salmon is light pink inside and flakes easily, 40 to 45 minutes.

  5. Juice 1/2 medium lemon until you have 1 tablespoon. Drizzle the lemon juice over the salmon.

Recipe Notes

Storage: Leftover salmon (discard the skin) can be refrigerated in an airtight container for up to 2 days.