The Best Moroccan Salmon Recipe​

This Moroccan salmon recipe seasons salmon with ground cumin and coriander for a warmly spiced main dish. It offers a straightforward way to serve salmon with North African-inspired flavors.

This Moroccan salmon is seasoned with cumin, coriander, paprika, ginger, cinnamon, and turmeric, then finished with chopped olives, preserved lemon, cilantro, mint, and almonds. The recipe takes about 35 minutes of active preparation and cooking, plus a short rest, so it can work for a weeknight meal or a small dinner gathering.

This recipe is inspired by Moroccan flavors, combining a warm spice blend with lemon, olives, and fresh herbs. The preserved-lemon topping is added after cooking for a bright, briny finish. Learn more about food and drink in Morocco from the country’s official tourism site.

Recipe Information

• Difficulty: Easy
• Preparation time: 15 minutes
• Cooking time: 15 minutes
• Resting time: 5 minutes
• Servings: 4 people
• Estimated cost: Medium

Ingredients

For the Moroccan Spice Blend:

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon sweet paprika
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper
• 1 teaspoon sea salt
• ½ teaspoon black pepper

For the Salmon:

• 4 salmon fillets (6 oz each), skin-on
• 3 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced

For the Moroccan Topping:

• ½ cup Kalamata olives, pitted and chopped
• 2 preserved lemons, chopped (or zest of 2 lemons)
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh mint, chopped
• 2 tablespoons toasted almonds, sliced
• 1 tablespoon pomegranate seeds (optional)

Equipment Required

• Large oven-safe skillet or cast iron pan
• Small mixing bowl
• Measuring spoons and cups
• Sharp knife
• Cutting board
• Tongs or fish spatula

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Recipe Preparation Step 1: Prepare the Moroccan Spice Blend

In a small bowl, combine cumin, coriander, paprika, ginger, cinnamon, turmeric, cayenne, salt, and black pepper. Mix the spices evenly so each salmon fillet receives a similar coating.

Step 2: Prepare the Salmon

Pat the salmon dry. In a small bowl, whisk together the olive oil, honey, lemon juice, and minced garlic. Keep the fillets chilled until you are ready to season and cook them.

Step 3: Season the Fish

Brush the fillets with the honey-lemon mixture and coat them with the spice blend, pressing gently so the seasoning adheres. Use the remaining marinade as directed and discard anything that has contacted raw fish.

Step 4: Heat the Pan

Preheat the oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat until hot. Avoid letting the oil or spices smoke.

Step 5: Sear the Salmon

Place the salmon skin-side up in the hot skillet and sear for 3–4 minutes without moving it. This gives the surface time to brown; lower the heat if the spices begin to darken too quickly.

Step 6: Flip and Finish in Oven

Carefully flip the fillets skin-side down and transfer the skillet to the oven. Bake for 6–8 minutes, or until the salmon reaches 145°F (63°C) and flakes easily.

Step 7: Prepare the Moroccan Topping

While the salmon bakes, combine the chopped olives, preserved lemons, cilantro, mint, toasted almonds, and optional pomegranate seeds. Taste the topping before adding extra salt, since olives and preserved lemon are already briny.

Step 8: Rest and Serve

Remove the salmon from the oven and let it rest for 5 minutes. Spoon the olive and preserved-lemon topping over the fillets just before serving.

Chef’s Tips and Variations

Professional Tips:

• Choose evenly sized fillets: Similar thickness helps the portions cook at about the same rate.
• Season shortly before cooking: The lemon mixture adds brightness; avoid leaving fish in an acidic marinade for an extended time.
• Watch the skillet: If the spices begin to burn during searing, lower the heat before transferring the pan to the oven.

Delicious Variations:

• Vegetable option: Use the spice blend on thick slices of eggplant or cauliflower and roast them until tender.
• Adjust the heat: Omit the cayenne for a milder dish or add a small amount of harissa for more heat.
• Citrus variation: Orange zest can replace some of the preserved lemon for a sweeter, less briny finish.
• Serve as a bowl: Pair the salmon with couscous, quinoa, or bulgur and roasted vegetables.

Storage Tips:

• Refrigerator: Refrigerate leftover salmon promptly in a covered container and use within 3 days. Reheat gently until hot throughout.
• Meal Prep: The spice blend can be made up to 1 month in advance and stored in an airtight container.
• Freezing: While fresh is best, you can freeze the seasoned raw salmon for up to 1 month. Thaw completely before cooking.

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Perfect Pairings

Wine Recommendations:

This Moroccan salmon pairs well with a crisp white wine or a dry rosé. For a non-alcoholic option, serve mint tea or sparkling water with lemon and mint.

Side Dish Suggestions:

• Grain side: Serve with couscous and roasted vegetables.
• Fresh side: Pair with a cucumber and tomato salad.
• Hearty side: Add roasted sweet potatoes and sautéed spinach.
• For the table: Add warm bread and hummus.

Nutritional Information (Per Serving)

Calories: 385

• Protein: 35g
• Carbohydrates: 8g
• Fat: 24g
• Fiber: 2g
• Omega-3 fatty acids: Not independently calculated; varies by salmon.
• Antioxidants: Not quantified for this recipe.

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Conclusion

This Moroccan salmon brings together a warm spice coating, honey-lemon marinade, and a fresh olive, preserved-lemon, and herb topping. Follow the pan-to-oven method and let the fillets rest before serving.

Serve the fillets with couscous, roasted vegetables, or a cucumber-tomato salad. The topping can be prepared while the salmon cooks, making assembly straightforward.

If you make this recipe, note the thickness of the fillets and the time they needed in your oven; that information can help other cooks gauge doneness.

Explore other salmon recipes on Zestuni for different seasoning ideas and cooking methods.

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Save this recipe for a dinner when you want salmon with warm spices, citrus, fresh herbs, and briny olives.

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