Moroccan Spiced Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Trim any ragged edges and check for bones; remove with kitchen tweezers if present. Place fillets in a shallow dish or a resealable plastic bag with enough room for marinade to coat evenly.

Make marinade

In a small bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground turmeric, 1/4 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until combined and smooth.

Marinate salmon

Pour the marinade over the salmon, turning fillets to coat all sides. If using a plastic bag, press out excess air and seal. Refrigerate for 20–30 minutes (up to 1 hour maximum). Do not marinate longer than 1 hour to avoid breaking down the fish texture from the citrus.

Preheat

Preheat oven to 400°F (200°C) if baking, or heat a large nonstick or cast-iron skillet over medium-high heat if pan-searing. If broiling, position the oven rack 6–8 inches from the broiler and preheat broiler to high.

Pan-sear (preferred for crisp skin)

If pan-searing, heat skillet until hot. Add 1 tbs oil or a light brush of oil in the pan. Place salmon skin-side down and press gently for 10–15 seconds to prevent curling. Cook skin-side down without moving for 4–5 minutes until skin is crisp and the flesh is opaque about halfway up the fillet. Flip carefully and cook 1.5–3 minutes more, depending on thickness, until internal temperature reaches 125–130°F for medium-rare to medium (fish will carry over cook to about 135°F).

Oven-bake (alternate)

Place marinated fillets on a parchment-lined baking sheet skin-side down. Bake at 400°F (200°C) for 8–12 minutes depending on thickness, until the internal temperature reads 125–130°F for medium-rare to medium. For crispier skin, broil 1–2 minutes at the end, watching closely.

Broil (quick method)

Place fillets skin-side down on a broiler pan or lined baking sheet and broil 6–8 minutes, depending on thickness, until edges are browned and center is cooked to desired doneness. Rotate pan halfway through for even browning.

When salmon is cooked, transfer to a serving platter. Spoon any pan juices or leftover marinade (if cooked) over the fillets. Sprinkle chopped cilantro and chopped mint evenly over the salmon. Add toasted slivered almonds on top if using for crunch. Serve with lemon wedges on the side and encourage squeezing fresh lemon over the fish just before eating.

To serve with cauliflower rice: heat a large skillet over medium heat, add 1 tsp olive oil, then add 4 cups steamed cauliflower rice and 1/4 tsp salt. Toss and cook 2–3 minutes until heated through and slightly golden at edges. Divide cauliflower rice among four plates and place a salmon fillet atop each portion.