Moroccan Salmon

Salmon fillet covered in Moroccan spice mix in a gray bowl with salad and couscous.

Moroccan salmon is the perfect quick and delicious weeknight dinner. Pan-fried salmon fillets covered in a marinade of Moroccan spices, just add a fresh salad.

Course Main

Cuisine International

Total Time 15

Servings

Calories 310kcal

Author Lee-Ann Grace

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

Metric - US customary

Instructions

In a small bowl, combine the Moroccan spice mix, garlic powder, lemon juice, olive oil and salt.
1 tablespoon Moroccan spice mix, ½ teaspoon garlic powder, ¼ teaspoon cooking salt, 1 teaspoon fresh lemon juice, 1½ 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.

Video

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℃.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition