Posted on by Sarah Joy Albrecht

Moroccan Spiced Salmon

Do you want to eat more fish, but are tired of salmon with lemon and dill? Please try this delicious alternative that may inspire an entire Moroccan themed meal!

The cumin and cinnamon flavor combination is uncommon and unforgettably delicious. The rub is rounded by ginger and all-spice, heated by a pinch of cayenne pepper, sweetened with a tad of sugar, and balanced by a squirt of lime.

Moroccan Spiced Salmon

  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon mustard powder (Can be omitted)
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground allspice
  • 2 teaspoons white sugar
  • 2 pounds (1-inch thick) boneless, skin-on salmon fillets (or, side-of-salmon)
  • 1 tablespoon fresh lime juice

    • Directions:

    1. In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.
    2. Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
    3. Preheat oven to 425 degrees F (220 degrees C).
    4. Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

    Serve with couscous, roasted veggies (broccoli drizzled with olive oil, seasoned with salt and pepper is easy!)

    Notes:

  • The salmon is refreshing cold and comforting served hot. We’ve eaten it both ways depending on the weather.
  • Leftovers are great for breakfast!
  • The salmon can be broiled if you do not have an oven for roasting. Broil it on a wire rack (so the spices don’t stick to a pan) skin side up for a few minutes, until the skin is crispy. Then, flip and broil for a few more minutes spiced-meat side up until the meat is tender and flaky. The flavor quality was NOT lost by broiling vs. baking.
  • If you serve the dish on a warm day, consider pairing with a cold side of couscous or rice salad (a wheat-free alternative!). Couscous and Cucumber Salad and my friend Beth’s Summer Rice Salad are great options.
  • Drizzle some Persian Cucumber Yogurt over the fish and cold couscous or rice salad to bind the flavors together on your plate!
  • Couscous with salt, pepper, butter and simple fresh herbs is delicious – but in a pinch, Near East seasoned couscous (even the herbed chicken flavor works, as it’s not too “chickeny”) is a perfectly acceptable time saver. I have found all of their products to be fantastic in quality, consistency and taste. Their website also has an inspiring “Dining With Style” that I’d highly recommend if you are looking for a few easy ideas to brighten your table.

    • One Reply to “Moroccan Spiced Salmon”

    1. This sounds yummy! We love salmon so I’ll have to give this a try. I often eat leftover salmon cold on a bed of lettuce w/ the leaves dressed to complement the spices used in the salmon. I like the Near East whole wheat couscous with garlic (or something like that!). Trader Joe’s (long trek for you now…) sells whole wheat couscous that I usually use and just add my own seasoning to. Thanks, Sarah!

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