Balik ekmek is a Turkish street food sandwich filled with grilled fish and citrussy salad veg. It's usually made with mackerel, but we've switched it up with harissa-spiced salmon fillets instead. Ready in 25 minutes, its the perfect for the family or a dinner party.
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- 2 salmon fillets
- 1 Tbsp. harissa
- 2 flatbreads (we used Deli Kitchen Pinsa Style Flatbread)
- 1 large carrot, cut into fine julienne
- 75 g baby plum tomatoes, sliced
- 75 g jarred roasted peppers, sliced
- Handful mixed salad leaves
- Handful fresh mint leaves
- 60 g pickled pink onions
For the dressing
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. pomegranate molasses
- 1/2 tsp. honey
- 1/2 tsp. sumac
- Pinch of chilli flakes
For the yogurt drizzle
- 150 g Greek yogurt
- Juice 1 lemon
- 1 tsp garlic paste
- Step 1Preheat the oven to 200°C (fan 180°C) mark 6. Dry the salmon fillets with paper towel and place skin-side down in a cold, non-stick frying pan. Spread the harissa paste over the flesh, then heat the pan over a medium heat. Cook for around 3 minutes, until the skin has crisped up. Flip and continue to cook for a further 5–6 minutes, until the salmon is just cooked and flakes easily.
- Step 2Meanwhile, heat the flatbreads for 6–8 minutes, until warm and starting to crisp.
- Step 3For the salad, mix the carrot, tomatoes, peppers, leaves and fresh mint in a bowl. Whisk together the dressing ingredients and season well. Toss the salad with the dressing. Whisk the yogurt with the lemon juice and garlic paste.
- Step 4Cut each flatbread into 4 so you have enough for 4 sandwiches. Spread some of the yogurt dressing on the bases of 4 of the pieces of bread, then top with the salad. Add some flaked salmon and pickled pink onions to each and drizzle with the remaining yogurt sauce. Top with the remaining flatbread. Serve immediately
GH TIP
Starting the salmon in a cold pan gives the fat under the skin time to render gradually before the pan gets too hot. The result is deliciously crispy skin and perfectly cooked salmon.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
