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close up of a salmon fillet with lemon nut couscous, tomato salad, chopped herbs and a wedge of lemon

Moroccan Salmon

Claire | Sprinkle and Sprouts
This easy Moroccan Salmon is pan-fried to perfection and made with just 5 simple ingredients! Coated in warm Moroccan spices, the salmon gets a crisp, golden crust while staying tender and juicy inside. It’s a quick and healthy dinner that’s perfect for busy weeknights. Serve it with couscous, salad, or flatbread for a bold, flavour-packed meal ready in under 30 minutes!
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Prep Time 5 minutes
Cook Time 5 minutes
Marinating 15 minutes
Total Time 25 minutes
Course Main
Cuisine Moroccan
Servings 4
Calories 380 kcal

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 oil
    2½ teaspoons Moroccan seasoning
    ½ teaspoon salt
    3 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.
    lemon
    fresh cilantro/coriander



Notes

  1. I use a homemade blend; you can grab the Moroccan Spice Blend Recipe here. But feel free to use a store-bought Moroccan seasoning.
  2. Check the ingredients on your spice blend; if it contains salt, skip the salt in the recipe. (My homemade blend doesn't contain salt)
  3. 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.
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Nutrition

Calories: 380kcal | Carbohydrates: 3g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 94mg | Sodium: 454mg | Potassium: 941mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1572IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg

Nutrition is per serving

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