Moroccan Salmon
This oven-baked Moroccan salmon recipe combines flaky salmon fillets with a vibrant blend of spices, including cumin and paprika, and the zesty brightness of preserved lemon. Inspired by Jewish Moroccan cuisine, it's perfect for Shabbat dinners or a flavorful weeknight meal.
Equipment
- Baking dish
- Mixing Bowl
- Oven
Ingredients
Salmon
- 4 fillets salmon skinless
Marinade
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 2 cloves garlic minced
- 1 tbsp preserved lemon finely chopped
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
Garnish
- fresh cilantro chopped
- lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a mixing bowl, combine olive oil, ground cumin, paprika, minced garlic, preserved lemon, salt, and black pepper to create the marinade.
- Place the salmon fillets in the bowl and coat them evenly with the marinade. Let them marinate for 10 minutes.
- Arrange the marinated salmon fillets in a baking dish.
- Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnish with chopped fresh cilantro and serve with lemon wedges.
Notes
For a traditional touch, serve the Moroccan salmon over couscous or alongside spiced chickpeas. Adjust the level of spices to your preference, and feel free to add a dash of harissa for extra heat.