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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 211.5
  • Total Fat: 11.8 g
  • Cholesterol: 56.7 mg
  • Sodium: 54.2 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 22.6 g

View full nutritional breakdown of Moroccan Baked Salmon calories by ingredient
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Moroccan Baked Salmon

Submitted by: JO_JO_BA
Moroccan Baked Salmon

Introduction

The spice mixture is great on more than just the fish - try tossing it into roasting potatoes, sprinkling it onto steamed veggies or mixed into yogurt to marinate chicken! This recipe makes roughly 6 tbsp of the blended spice, so you'll have extra to keep around! The salmon dish itself I made after being inspired by an almost $30 dish at a Niagara-on-the-Lake restaurant, and I think it tastes BETTER! The spice mixture is great on more than just the fish - try tossing it into roasting potatoes, sprinkling it onto steamed veggies or mixed into yogurt to marinate chicken! This recipe makes roughly 6 tbsp of the blended spice, so you'll have extra to keep around! The salmon dish itself I made after being inspired by an almost $30 dish at a Niagara-on-the-Lake restaurant, and I think it tastes BETTER!
Number of Servings: 1

Ingredients

    1 tbsp ground coriander
    1 tbsp cumin
    1/2 tbsp smoked paprika
    1 tsp black pepper
    1 tsp turmeric
    1/2 tbsp ground ginger
    1/2 tsp cayenne
    1 tbsp brown sugar
    1 tsp kosher salt
    1 tsp cinnamon
    1/4 tsp nutmeg
    1/2 tsp crushed cardamom
    1/2 tsp crushed anise
    ---Makes about 6 tbsp--
    4 oz wild skin-on salmon fillet
    1 tbsp Moroccan spice (above)

Directions

--Moroccan Spice--
In a small bowl, combine all the "spice mixture" ingredients, stirring well to break up any bits of brown sugar. Remove 1 tbsp of the mixture for the salmon and store

remaining blend in a tightly covered container for later use.
--Moroccan Baked Salmon--
Line a small baking sheet with foil.
Sprinkle flesh side of the salmon with reserved Moroccan spice mixture and place skin side down on lined sheet.
Cover and refrigerate 30 minutes.
Preheat the oven to 450F and bake fish 10 - 13 minutes, to desired level of doneness.
Serve over rice pilaf or couscous.

Number of Servings: 1

Recipe submitted by SparkPeople user JO_JO_BA.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    O-M-G - I just made this spice blend up to use Tuesday night on my salmon - can't wait! it smells AWESOME! thanks for sharing! - 11/21/10

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  • I really liked it! My 7 year old son, mom and brother liked it too. But my husband didn't like the flavor and my 3 year old said it was too spicy. I cooked it just as written. - 2/7/11

    Was this review helpful?   yes  No