This Moroccan Salmon recipe is one of my go-tos when I went something tasty and different but don't have the time or the brainpower for anything complicated!
With just 5 ingredients, it's packed with bold warming flavors that make your weeknight meal feel a little more special. The spices do the heavy lifting giving the salmon a fragrant slightly smoky kick.
I love to serve this with a simple couscous and a quick tomato salad. It can be ready in under 25 minutes and is a recipe I keep coming back to again and again!
Jump to:
Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Salmon Fillets: You can use fresh or frozen skinless salmon fillets for this recipe, but ensure they are thoroughly defrosted if frozen. I buy skinless fillets as I prefer them, but if you want to use ones with the skin feel free. My fillets for the photos were roughly 5oz/140g each, but I would say they are on the small side.
Moroccan Seasoning: I use this a homemade bend that you can grab here: Moroccan Spice Blend Recipe. But feel free to use a store-bought seasoning if you prefer.
Salt: I don't add salt to my spice blend so I add salt to the marinade for the salmon. But check the ingredients for your spice blend, if it contains salt, skip the salt in the recipe.
Garlic: The recipe uses 3 cloves of garlic, but as with all my recipes, measure garlic with your heart and use more or less to suit your tastes.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Let the salmon marinate for at least 15 minutes, to soak up the delicious flavors. If you've hot tie, you can prep it up to 12 hours ahead and leave it covered in the fridge.
- Remove the salmon from the fridge at least 20 minutes before cooking. This gives it a chance to come to room temperature.
- You don't need extra oil when cooking the salmon, just remove it form the marinade and pop it straight into the hot pan.
- Cook the salmon presentation side down first. So put the top of the salmon in contact with the pan and the side where the skin should be pointing up.
- Don't move the salmon around too much in the pan. Let it sear undisturbed for 3 minutes on the first side. This gives you excellent color and hooks it reales more easily from the pan.
Why Is This Recipe Special?
I love salmon fillets, they are easy to cook and rarely have bones in them. I have a lot of marinades that turn salmon fillets into something wonderful. This Moroccan salmon is a favorite because:
- It is really easy to make, but fancy enough for guests.
- It only uses a handful of easy to find ingredients.
- It is quick to make and cook.
- You can prepare the salmon in advance.
Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Instead of my Moroccan spice blend you can use Ras el Hanout. Although I find most brands don't have sugar in them so I would add some brown sugar to the marinade.
- Swap the fish. The marinade works well with most fish. You could use swordfish steaks, hake, halibut cod or tilapia fillets.
- Add extra sweetness to the cooked fish with a drizzle of honey or hot honey.
- If you like your food with extra heat, add extra cayenne pepper or red pepper flakes to the marinade.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
FAQ's
These are some of the questions our testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I can.
yes, if you'd rather bake it, pop the marinated salmon into a preheated oven at 200ºC/400ºF and bake for 10-12 minutes. You won'tpget with the same crispy edges as pan frying but it is still tasty.
If you are trying to cut down the oil, drizzle each fillet with a. little olive oil and then rub the Moroccan seasoning and salt over the salmon, patting and rubbing it into the fish.
I wouldn't recommend cooking the salmon ahead of time as it is best served freshly pan-fried. But you can marinate the salmon for up to 12 hours.
Leftover Moroccan Salmon will keep well in the fridge for up to 3 days. It's delicious flaked over salad, stirred through any leftover couscous or rice or rolled up in a wrap with some yogurt and salad leaves. You can eat it cold or gently reheat it in a pan over low heat. just be careful not to overcook it as it can dry out.
Serving Suggestions
If you're wondering what to serve with this recipe, I've pulled together some of my (and my kids) favorite ideas so you can mix and match sides and drinks to make a complete meal.
What to eat with
I usually serve this salmon with couscous and a tomato salad. You can keep the couscous simple and just add some butter or try my Moroccan Lemon Couscous.
The salmon is also delicious served with some roasted veg. Bell peppers, onions, zucchini and mushrooms all work well. I roast them with olive oil, salt, pepper and a little ground cardamon for extra flavor.
Or add the salmon to a green salad withs some warm flatbreads.
you could also replace the chicken in this Moroccan Chicken Couscous Bowl for this salon
What to drink with
I think a Gewürztraminer or off-dry Riesling are a fantastic match to the salmon. The hint of sweetness and floral notes in the wine pair perfectly with the warming spices. If you prefer something dryer, try a Viognier or a soft buttery Chardonnay. They are both full bodied enough to math the salmon without clashing with the spice.
If you prefer a red, then go light and fruity. A Pinot Noir or a Gamay are both soft and juicy with low tannins, so they won't overpower the fish. Red wine works particularly well if you are serving the dish with roasted veggies.
A rosé would be a great middle ground, something refreshing to round off the warm spices. I'd go for a Grenache-based rosé, especially if you have a tomato salad with your salmon.
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
If you try this Moroccan Salmon, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Moroccan Salmon
Ingredients
- ¼ cup olive oil
- 2½ teaspoons Moroccan seasoning (Note1)
- ½ teaspoon salt (Note 2)
- 3 cloves garlic crushed
- 4 salmon fillets 6oz/170g
To serve (optional)
- lemon
- fresh cilantro/coriander
Instructions
Marinate the salmon
- Combine the olive oil, Moroccan seasoning, salt, and crushed garlic in a large non-metallic dish.¼ cup olive oil2½ teaspoons Moroccan seasoning½ teaspoon salt3 cloves garlic
- Add the salmon fillets and turn to coat in the marinade.4 salmon fillets
- Let the salmon sit in the marinade at room temperature for 15 minutes. (Note 3)
Cooking the salmon
- Place a large non-stick frying pan/skillet over medium-high heat. (No oil needed)
- Once hot, add the salmon presentation side down and cook for 3 minutes until golden. Flip the salmon and cook for 2 minutes on the other side.
- Remove the salmon from the pan and serve it garnished with chopped cilantro and some lemon wedges.lemonfresh cilantro/coriander
Notes
- I use a homemade blend; you can grab the Moroccan Spice Blend Recipe here. But feel free to use a store-bought Moroccan seasoning.
- Check the ingredients on your spice blend; if it contains salt, skip the salt in the recipe. (My homemade blend doesn't contain salt)
- If you've got the time, you can prep it up to 12 hours ahead and leave it in the refrigerator. Remove the salmon from the refrigerator for at least 20 minutes before cooking. This gives it a chance to come to room temperature.
Nutrition
Nutrition is per serving
Leave a Reply