Moroccan Salmon

It took me quite a while to figure out how exactly I wanted to cook my salmon tonight, but in the end, I decided to try a spice blend I hadn’t ever tried before and make a Moroccan inspired salmon fillet. I’m quite happy to report that the spice of the cayenne and the earthiness of the turmeric did a nice job accentuating the salmon. Add in the fact that the entire meal (sides and all) took about a half hour to make from start to finish, and this one is a winner in my book!

We paired tonight’s salmon with Caramelized Onion and Tomato Couscous and sauteed mushrooms and spinach, but it would also go nicely with roasted or mashed potatoes, rice, and any green vegetable!

Time: 20 Minutes


  • Salmon Fillets (I like with the skin on for nutrients and because the skin gets nice and crispy)
  • Seasonings. I made a blend of roughly equal parts (adjust per your tastes):
    • Cayenne
    • Paprika
    • Turmeric
    • Cumin
    • White Pepper
    • Ginger
    • Cinnamon


  • Heat a nonstick or cast iron pan with a little oil in it until the oil begins to shine and become thin.
  • While the oil is heating, sprinkle your seasonings (liberally) onto your fish, and then pat it in so it really adheres well. Flip, and do it again.
  • When your oil is hot, place the fish in the pan, skin side down, and let cook for 3-4 minutes (Cooking time will vary based on the thickness of your fish and your desired level of doneness).
  • Carefully flip your salmon, and repeat with the skin side up. Cook until your salmon has reached an internal temperature of at least 145 degrees F.
  • Plate, devour, and enjoy!

One comment

Leave a Reply