A healthy delicious recipe for Moroccan Salmon, seared in a pan with simple spices you probably have on hand. Easy, FAST and oh so tasty!
When I look inside and see that I am nothing, that is wisdom.
When I look outside and see that I am everything, that is love.
And in-between these two, my life turns.
Sri Nisargadatta Maharaji
I love this salmon. It’s so simple! It’s fast and flavorful and really healthy and light. Here, Moroccan Salmon is paired with this lovely Moroccan Quinoa with blood oranges, almonds, olives, and mint. Together these both can be made in 25 minutes from start to finish.
The salmon is rubbed with a simple blend of Moroccan spices and seared, then placed in a warm oven to finish. If making the salad to go alongside, start the quinoa to cook first. Then start the salmon. While the salmon is finishing in the oven, combine the ingredients in the salad and have them ready in a bowl. Fluff the warm quinoa, toss with oranges, olives and almonds, and dress. Scatter with fresh mint and serve immediately along side the salmon for a healthy fresh and delicious meal.
Moroccan Salmon
A simple healthy salmon recipe with Moroccan spices. Serve this with Moroccan Quinoawith oranges, almonds olives and mint. Fast and easy!
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Yield: 2 1x
- Category: fish
- Cuisine: moroccan
Ingredients
- 2 (thick) salmon filets 4- 6 ounces each
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspoon salt
- ¾ teaspoon sugar (or brown sugar)
- pinch cayenne
- 1 tablespoon oil for searing
- Garnish- orange zest
Instructions
- Preheat oven to 350F
- In a small bowl, combine cinnamon, cumin, salt, sugar and cayenne.
- Sprinkle over both sides of the salmon.
- Heat oil in a oven proof skillet (cast iron) over medium high heat. Sear salmon on both sides 2 minutes on each side then place in the warm oven to finish for 5 minutes or to desired doneness.
- Garnish with orange zest and serve with Moroccan Quinoa Salad
- Note: To keep this vegetarian, coat two pieces of tofu with the spice mix and sear like the salmon. Alternately, you could sear cooked chickpeas with the spices and crisp them up.
Anne@ASaladForAllSeasons says
February 20, 2016 at 9:04 amSylvia, first of all the beautiful colors in this dish really pull you in! I love salmon and Moroccan favors & am looking forward to giving this a try!
nita says
April 11, 2016 at 9:02 amThis dish looks absolutely delicious! I’m definitely bookmarking this for later 🙂
Sylvia Fountaine says
April 11, 2016 at 10:21 amThanks Nita!
Alexis says
July 20, 2016 at 8:04 pmThis salmon was amazing, I will definitely make this again along with the salad. Thanks for the recipe!
Brittany from Boston says
August 20, 2016 at 2:07 pmLOOKS AMAZING! I’ve just landed in Morocco and after I inevitably get hooked on all the amazing flavors here I’ll look forward to creating this dish in my kitchen at home!
★★★★★
Virginie says
April 25, 2017 at 11:32 amWe tested the salmon this evening with the salad and it was superb ! I’ll do it again for sure.
It also a recipe that you can do when you invite people over to dinner.
Susan Landis says
February 4, 2018 at 5:38 pmWonderful recipe… appreciate the instructions specific to searing the salmon and then finishing the cooking in the warm oven. Worked beautifully to perfectly cook the fish. You must make this with the incredible quinoa recipe… added some chopped dates and substituted toasted pistachios for the almonds and used a pink red type of orange because my market did not have blood oranges; it came out unusual and really tastey!
★★★★★
Sylvia Fountaine says
February 4, 2018 at 5:40 pmAwesome Susan, Glad you it turned out and love your adaptions!