Moroccan Salmon Recipe
I really love salmon so I’m always looking for new ways to prepare it. My latest favorite flavors I’ve been experimenting with lately are the Moroccan spices, so it was only fitting to create a salmon recipe with all those enticing flavors. And yes there’s a generous amount of the spice rub used here, it will seem like a lot but don’t be afraid to use all of it.
Have More Time? Try Fresh Ground Spices.
Someday I’d also love to try it with freshly ground spices but for quick weeknight meals the pre-ground spices are my go-to. As I’ve mentioned before pan seared salmon is probably my favorite way to cook salmon. You get such a delicious crisp crust around the outsides and a melt-in-your-mouth interior.
A Quick Cooking Dish
And the other best part, when you cook it in a skillet it’s cooks in 6 – 8 minutes. You can’t beat that! Especially when you finish all of that goodness off with a rich and creamy cilantro and lemon and sauce. With all the delicious flavor here I have the feeling you’ll be coming back to this salmon recipe again and again!
Ingredients for This Recipe
4 (6 oz) skinless salmon fillets Spices including coriander, cumin, paprika, cinnamon, ginger, turmeric, nutmeg, cayenne pepper, salt and pepper 1 Tbsp olive oil Plain Greek yogurt Heavy cream Lemon Garlic Fresh Cilantro
Scroll below for printable recipe.
How to Make this Easy Salmon Recipe
Let salmon rest at room temperature 10 minutes. Meanwhile, in a mixing bowl whisk together coriander, cumin, paprika, cinnamon, ginger, turmeric, nutmeg and cayenne pepper. Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Season both sides of salmon with salt and pepper then sprinkle and rub both sides with the spice mixture. Cook salmon in skillet about 3 – 4 minutes per side. Plate and top with lemon yogurt sauce and garnish with cilantro. In a small mixing bowl whisk together yogurt, cream, zest, juice, garlic and cilantro, season lightly with salt and pepper. Let rest at room temperature while preparing salmon (or gently warm in microwave, you don’t want cold sauce on warm salmon).
What Should I Serve with this Salmon?
I like to pair this salmon with a blend of multi-color veggies. Here I chopped up 2 small zucchini, 1 yellow bell pepper, 1/2 a medium red onion and tossed with a little olive oil on a sheet pan, then roasted at 425 for 10 minutes. Then I tossed in a pint of grape tomatoes and 1 Tbsp minced garlic and roasted about 10 minutes longer, until the tomatoes started to burst. And I also served it with couscous that was cooked in chicken broth, but quinoa would be a good option too.
Tips for this Recipe
Be sure to cook in a non-stick skillet so salmon doesn’t stick. Use a heavy skillet so heat is distributed and holds evenly and salmon cooks evenly. Use all the spices listed for the best robust flavor.
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