Jake Cohen’s Iraqi Roasted Salmon with Tomato and Lemon

Salmon has become one of your go-to dinners, since it’s a cinch to make and cooks in a flash. But your old standards have been feeling a little stale. We’ve got just the recipe to bring your favorite weeknight meal back to life: Iraqi roasted salmon with tomato and lemon, from Jake Cohen’s new cookbook Jew-ish.

Cohen learned the recipe from his Persian-Iraqi husband’s mother, who inherited it from her mother. “This dish is truly an awakening of flavor,” says Cohen. “As soon as you make it, it’s damn near impossible to go back to preparing salmon any other way.” And we can see why: The salmon is bright with citric acidity and bursting with flavor, thanks to Cohen’s simplified spice mix that mimics Iraqi curry powder.

If you’re only whipping up a few fillets instead of a whole side of fish, just spoon a few tablespoons of the tomato mixture on top of them before roasting. You can also prepare the caramelized onions and tomato paste a few days in advance—they freeze like a charm.

Excerpted from Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch © 2021 by Jake Cohen. Photography © 2021 by Matt Taylor-Gross. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.