This is the variation of our roasted fish base recipe featured in our Whole Life Meal Plan. It is perfect for wraps, bowls, and/or tostadas. Quick to make and packed with flavor, this Moroccan spiced salmon recipe is a great way to add quality protein to your recipe rotation!
Learn How to Make the Base Recipe
Must-Know Cooking Skills
For recipe success, learn how to:
Culinary Tips for the Best Spiced Salmon Recipe
Should you cook salmon with the skin on or off? For this recipe, it doesn’t matter. When you roast/bake fish in the oven with the skin side down, the skin doesn’t get crispy, so it’s not very appealing to eat. However, it does separate easily from the fish once cooked (and is a great treat for good dogs!).
Remove small pin bones before cooking using fish bone tweezers; these are no fun to bite into! A good fishmonger at your local grocery store can help you with the pin bones and skin. Don’t be shy; ask for help!
Blot the salmon dry with a paper towel before rubbing on spices to remove excess moisture and prevent steaming.
For maximum flavor development, let the spice blend sit on the fish for ~15 minutes before cooking.
When cooking any type of fish in the oven, a good rule of thumb is to heat your oven to 400°F and roast 10 minutes for every inch of thickness.
Cook the fish to an internal temperature of 145ºF for food safety.
Ingredient Substitutions
- Salmon: substitute arctic char or steelhead trout. If using less-fatty fish, add a drizzle of olive oil before cooking.
- Ras el Hanout (Moroccan Spice Blend): use any store-bought blend or make your own by combining the following:
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon coriander
- ¼ teaspoon ginger
- ¼ teaspoon turmeric
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne
- ⅛ teaspoon black pepper
- Cilantro: substitute Italian parsley, but note that the flavor will be different. A mixture of herbs, such as dill, mint, and parsley would also be delicious!
- Lemon Wedges: substitute lime wedges, or sprinkle individual fillets with bottled lemon juice.
We love buying our spices from The Spice House. Click on the picture below to view & try out hundreds of flavorful spices and herbs!
Recipe Variations
Change up this recipe by varying the fish, spices, or herbs.
Want some salmon recipe inspiration?
Use our roasted fish base recipe as a guide, or try out these flavor variations!
Equipment Recommendations
Use these kitchen tools for recipe success:
Find all of our favorite kitchen tools here!
Health Benefits of Seasoned Salmon
This is a nutrient-packed dinner recipe! The American Heart Association recommends eating two, 3.5-ounce servings of fish per week, and the Dietary Guidelines for Americans recommend 8 total ounces per week for the general population. This Moroccan spiced salmon features fish and flavorful spices.
Salmon
Fish is a quality source of protein that is rich in vitamins and minerals. Fatty fish, like salmon, is high in EPA and DHA omega-3 fatty acids, which is good for heart and brain health.
Confused about which salmon to purchase? Wild-caught is known for having a higher omega-3 content, but surprisingly, that’s not always the case! We recommend consulting the Monterrey Bay Aquarium Seafood Watch app to help guide your seafood purchasing decisions.
Spices
The Moroccan spice blend adds flavor and nutrition to this recipe. Using spices decreases the need for salt, which may help reduce hypertension risk and therefore promote heart health. Additionally, these spices contain powerful antioxidants which may help reduce inflammation in the body. Learn more about the benefits of spices in this article!
Learn more about health benefits of different foods in our book, To Your Taste!
Serving Suggestions
Moroccan salmon is a delicious protein for wraps, bowls, or tostadas. Serve alongside roasted vegetables and a whole grain such as brown rice, quinoa, or farro to make a beautiful Whole Life Plate!
Serve leftover salmon cold on top of a green salad or reheat in the microwave.
Storage Tips for Leftover Moroccan Spiced Salmon
Cool leftover salmon completely, then store in an airtight container in the refrigerator for up to 7 days.
You can also freeze leftover fish. Let cool, then place in an airtight container and freeze for up to 6 months. Thaw overnight in the refrigerator before heating. When ready to heat and serve, place on a pan and cover. Place in a cold oven, then preheat the oven to 350ºF. Once the oven reaches 350ºF, check the internal temperature of the fish. If it is 145ºF or above, it’s ready to serve. If it is not yet 145º, continue cooking for a few more minutes.
Looking for more tasty dinner recipes?
Try out these tasty recipes!
Simple Beef Curry with Potatoes and Carrots
Healthy Beef Tacos with Mushrooms
Moroccan Spiced Salmon
Ingredients
- ~1 pound salmon (whole or individual filets)
- 2 teaspoons ras el hanout (Moroccan spice blend)
- 1 Tablespoon chopped fresh cilantro
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 400°F. Prepare a baking sheet with parchment paper, nonstick spray, or a light brush of oil.
- Place salmon on baking sheet, skin side down (if skin on). Blot the salmon dry with a paper towel to remove excess moisture. Rub spice blend on top and sides. For maximum flavor development, let the spice blend sit on the salmon for ~15 minutes before cooking.
- Roast 10 minutes for every inch of thickness. Salmon should flake easily with a fork and internal temperature should reach 145ºF.
- Sprinkle with fresh cilantro and lemon juice. Enjoy!
Notes
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon coriander
- ¼ teaspoon ginger
- ¼ teaspoon turmeric
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne
- ⅛ teaspoon black pepper
This Post Has 3 Comments
I live in a SMALL town in MN. I do want to try several of these recipes, but have no idea what “Moroccan Spice” is. Can you tell me where to purchase this (and under what name) or how to prepare it myself? Thanks bunches.
So glad to have you on our site! Ras el hanout is the most common blend, and you can find it online since it probably is not in your small town stores! Otherwise, you can make your own by combining ½ teaspoon cumin, ¼ teaspoon cinnamon, ¼ teaspoon coriander, ¼ teaspoon ginger, and ¼ teaspoon kosher salt.
Hot diggity! I have those in my spice collection!!!