Moroccan Spiced Salmon Recipe

Sometimes you just can’t beat a simple healthy dinner of grilled salmon and veggies! Salmon is my definitely one of my favourite super foods! Not only does it have fantastic health benefits (high in omega-3 fatty acids) but it is also a super easy dish on nights were I’m very tired and very hungry. Recently I have been loving putting a moroccan spice rub on my salmon before grilling it for a delicious twist and flavour explosion! This is such a quick and easy dinner, it only takes about 10min to make and tastes terrific so let’s talk through my moroccan spiced salmon recipe shall we?

Morrocan Spiced Salmon (3)

Moroccan Spiced Salmon Recipe
(with butternut squash & sweet potato mash)

Ingredients to serve 4:
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon rock (or sea) salt
4 salmon fillets, skin on
Butternut squash & sweet potato cubes
Bunch of fresh asparagus

Morrocan Spiced Salmon (1)

First let’s make up this incredible spice rub. In a small bowl, combine paprika, ginger, cinnamon, cumin and sea salt. The great thing about putting a dry rub on salmon is that it keeps the inside moist and tender while you grill or bake it.

Morrocan Spiced Salmon (2)Salmon Spices

You can also make this rub in a larger portion and store it in an airtight container. This way you can use it in a flash any time you want, plus you can use it on chicken and steaks too!

Once your spice mixture is ready, place the side of salmon on a cutting board, skin side down.  Pat the fish dry with a paper towel and rub the mixture evenly on the tops of the salmon fillets gently pressing mixture into the flesh to make it stick.

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Heat a grill pan on medium-high heat and lightly coat with a little olive oil or other fat of choice (you won’t need much because salmon is already a oily fish).  I personally love my Fry Light Extra Virgin Olive Oil cooking spray. It makes healthy grilling easy-peasy!

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When the oil is hot, add the salmon, spice-side down on the skillet and sear for 2 minutes. In the meantime I have also trimmed my asparagus spears so I pop them on at the time so they will be ready at the same time as my salmon fillets.

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While the fish is grilling away I create my side of butternut squash & sweet potato mash. You can just cut up fresh butternut squash and sweet potatoes but my local supermarket has an easy cheat option by selling it all cubed up and ready to go in a packet. Winner!

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All I do is rinse them down with some water, place the cubes in a microwave safe bowl, cover with glad-wrap and microwave for about 3 minutes (depending on the quantity). You want them steaming hot all the way through making them soft so it’s easy to mash them up with salt, pepper and I like adding a splash of milk and a dash of cinnamon to this mash mixture! This is one of my favourite side dishes; super easy & oh so healthy!

After your salmon has been grillin’ away for 2-3 minutes, turn it and cook skin side down for an additional 3-4 minutes.  Be careful not to overcook it, I think salmon is most delicious when it starts to flake with a fork, but is still slightly rare in the centre.

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Then serve the salmon immediately alongside your sides of choice, which in this case for me was butternut squash & sweet potato mash and tasty grilled asparagus… AND ENJOY!

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This is a fail-proof quick healthy dinner for me and the spice mix just compliments the salmon so perfectly. I based the ingredients for this recipe on 4 servings but normally I just make this dinner for me, myself and I so just divide the spice mix by four to create a smaller rub for a single serving.

Do you think you will give this recipe a go? Let me know if you do!

1 Response

  1. wow that looks so good! :)