Pan Seared Moroccan Salmon
Elevate your weeknight dinner game with this Pan Seared Moroccan Salmon, a quick and flavorful dish infused with aromatic spices. Perfectly seasoned with a vibrant blend of paprika, cumin, coriander, turmeric, and a hint of cinnamon, this recipe delivers layers of bold, warm flavors that beautifully complement the richness of the salmon. Searing the salmon skin-side down in olive oil achieves a delightfully crispy texture while keeping the fish tender and flaky. Finished with a burst of fresh lemon juice and a sprinkle of chopped cilantro, this dish is as visually stunning as it is delicious. Ready in under 20 minutes, it's ideal for busy evenings and pairs wonderfully with couscous, roasted vegetables, or a crisp green salad. Try this Moroccan-inspired salmon recipe for a simple yet exotic dinner that's sure to impress!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on, about 6 oz each)
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Turmeric
- 0.25 teaspoons Ground cinnamon
- 1 teaspoon Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 whole Lemon (for juice and garnish)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Pat the salmon fillets dry with paper towels and set them aside.
In a small bowl, mix together the paprika, ground cumin, ground coriander, turmeric, ground cinnamon, garlic powder, salt, and black pepper.
Rub the spice mixture evenly onto both sides of each salmon fillet, ensuring full coverage.
Heat a large non-stick skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, place the salmon fillets skin-side down in the skillet. Cook for about 4 minutes, or until the skin is crispy and the fillets easily release from the pan.
Flip the fillets gently using a spatula and cook for another 2-4 minutes on the other side, depending on the thickness of the salmon. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 125–130°F for medium doneness.
Remove the salmon from the skillet and transfer to serving plates. Squeeze fresh lemon juice over the fillets.
Garnish with chopped cilantro and lemon wedges. Serve immediately with your choice of side dishes such as couscous, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 320 mg | 14% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
