Moroccan Salmon is a delicious and easy weeknight meal that can be on the table in 15 minutes.
Salmon fillets are coated in a mixture of warm Moroccan spices, garlic, fresh lemon juice and olive oil, then quickly pan-seared for an ideal accompaniment to a simple salad, or served on a bed of rice or couscous.
For this Moroccan salmon recipe, I have used my own Moroccan spice blend, which is a combination of cumin, coriander, paprika, turmeric, ginger, cinnamon and cloves. You can also use a store-bought spice mix.
Table of Contents
Why I think you will love this recipe
- minimal ingredients
- quick cook
What you need to make Moroccan salmon
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- Moroccan spice mix - homemade or store-bought
- garlic powder
- fresh lemon juice
- olive oil
- salt
- salmon fillets - skin off
*Please see the recipe card below for exact ingredient quantities and detailed instructions
How to make Moroccan salmon
- Combine the spice mix, garlic powder, lemon juice, olive oil and salt.
- Mix to make a paste.
- Pat the salmon fillets dry, then coat with the paste mix.
- Pan-fry fillets until cooked.
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My top tips for the best result
- If you are using a store-bought Moroccan spice mix that includes salt, leave out the additional salt in the recipe.
Suggested sides
Quick Tabbouleh - my fast and easy take on tabbouleh, made with tomatoes, parsley, mint and couscous.
Roast Veg Couscous - fresh veggies like pumpkin, red bell peppers and zucchini, simply roasted in the oven, then combined with pearl couscous and finished off with feta.
Mint Yogurt Sauce - delicious flavours of fresh mint, garlic and yogurt to drizzle over these juicy Moroccan Salmon fillets.
Storage
Store any leftovers of this Moroccan salmon in an airtight container in the fridge for 2 - 3 days.
Suitable for freezing.
Other recipes you may enjoy
Moroccan Rice - still on the theme of Moroccan cuisine, this is an easy upgrade that transforms ordinary white rice into a delicious Moroccan side dish using pantry spices, dried fruits and nuts.
Moroccan Lamb Shanks - soft, tender lamb shanks, slow-cooked in the oven until the meat just falls away from the bone. A reader favourite!
📖 Recipe
Moroccan Salmon
Ingredients
- 1 tablespoon Moroccan spice mix see my notes
- ½ teaspoon garlic powder
- 1 teaspoon fresh lemon juice
- 1½ tablespoons olive oil
- ¼ teaspoon cooking salt see my notes
- 600 g fresh salmon fillets skin off
Watch me make this recipe
Instructions
- In a small bowl, combine the Moroccan spice mix, garlic powder, lemon juice, olive oil and salt.1 tablespoon Moroccan spice mix½ teaspoon garlic powder¼ teaspoon cooking salt1 teaspoon fresh lemon juice1½ tablespoons olive oil
- Mix to form a thick paste.
- Pat the salmon fillets dry with paper towel, then evenly coat each salmon fillet all over with the paste (I use a small silicone spatula, but you could use your hands).600 g fresh salmon fillets
- Heat a medium-sized frypan over medium-low heat (no need to add any oil), then add the fillets (presentation side down).
- Cook for 3 minutes, then turn over and continue to fry for another 2 - 3 minutes until golden brown (see my notes).
- Serve with salad or your side dish of choice.
Notes
- If using a store-bought Moroccan spice blend that contains salt, leave out the additional salt.
- The internal temperature when it comes out of the pan should be between 50℃ and 60℃.
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