Preparation Instructions

Preheat the oven to 375°F. Remove frozen fillets from the pouch and place on a foil-lined baking pan with flat sides down. Bake for 20-22 min.

MAKE PICKLED BEETS: Mix together ingredients for pickled beets and set aside. 

MAKE TAHINI GARLIC SAUCE: Mix together ingredients for tahini garlic sauce and set aside. 

TO MAKE ZA’ATAR CRUSTED SALMON: Mix together panko breadcrumbs, za’atar, parsley, lemon juice, melted butter, and black pepper. Remove salmon from the oven and spoon za’atar mixture over the top of each fillet. Gently press down with the back of a spoon so it adheres loosely to the salmon. Place back in the oven and broil for 3-5 mins. Carefully remove from the oven.

TO SERVE: Spread a thick layer of tahini garlic sauce over the bottom of each plate and top with baked salmon filet, and pickled beets. Serve with rice or quinoa and garnish with freshly chopped parsley.


  • 2 Morey’s Wild Salmon Seasoned Grill fillets, frozen 
  • ½ cup panko breadcrumbs
  • 2 Tbsp. Za’atar 
  • 2 Tbsp. freshly chopped parsley
  • 1 tsp. fresh lemon juice
  • 1 ½ Tbsp. melted butter 
  • 2 tsp. freshly ground black pepper 

    Pickled Beets
  • 1 fresh beet (stems removed and sliced)
  • 1 cup diluted vinegar (equal parts white vinegar and water)
  • 1 Tbsp. white sugar
  • 1 tsp. salt 

    Tahini Garlic Sauce 
  • ½ cup tahini
  • 3-4 cloves garlic (pressed or minced) 
  • Freshly squeezed juice from 1 large lemon
  • ½ tsp. salt 
  • ¼ tsp. ground cumin
  • ½ cup water (added 2 Tbsp. at a time while whisking, for a thinner sauce)

Prep Time
15 min

Cook Time
25 min

Serving Size

Additional Product Options
You can also use:
Wild Salmon Lemon Herb

Drink Pairings

Oak-Aged Chardonnay

Cucumber Gin and Tonic


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Recipe Name
Za'atar Herb-Crusted Salmon, Tahini Garlic Sauce & Pickled Beets with Wild Salmon Grill
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